- 6 cups loosely packed basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated parmesan cheese
- 1 garlic clove
- 1/4 teaspoon salt
- 1/2 cup extra-virgin olive oil – use more or less, depending on desired thickness
- In a blender or food processor, combine half of the basil leaves with the pine nuts, cheese, garlic, and salt. Blend until finely chopped.
- Scrape down the sides of the bowl with a spatula, and add the rest of the basil. Blend until ingredients for a uniform paste. Stop to scrape down the sides of the bowl as needed.
- With the blender or food processor running, slowly stream in the olive oil. Keep an eye on the consistency as you continue to add the olive oil. Less olive oil will make a thicker paste, which could be used as a sandwich spread or pizza sauce. More oil will make a thinner pesto that could be tossed with pasta. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
- If storing, use the smallest container possible. Top it off with a small amount of olive oil, so that the pesto isn’t directly exposed to air, then put an airtight lid on the container. Pesto can be stored this way in the refrigerator for several days.
Recipe adapted from thekitchn.com.