The best pesto is homemade basil pesto

Ingredients

• 2 cups Fresh Basil Leaves (packed, washed and thoroughly dried)
• 0.25 cup Pine Nuts (lightly toasted for deeper flavor)
• 2 pieces Garlic Cloves (peeled)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.5 cup Extra Virgin Olive Oil (slowly poured while blending)
• 0.5 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground, or to taste)

Instructions

1. Wash and Dry Basil

   Rinse the basil leaves under cold water, shake off excess water and pat dry with a clean kitchen towel or spin in a salad spinner.

   Time: PT2M

2. Toast Pine Nuts (Optional)

   Heat a dry skillet over medium heat, add pine nuts, and stir constantly until they turn golden and fragrant, about 3‑4 minutes. Remove from heat and let cool.

   Time: PT5M

   Temperature: medium heat

3. Blend Basil, Pine Nuts, and Garlic

   Place the basil leaves, toasted pine nuts, and garlic cloves into the food processor. Pulse until coarsely chopped.

   Time: PT1M

4. Add Parmesan Cheese

   Add the grated Parmesan cheese to the processor and pulse a few more times to combine.

   Time: PT30S

5. Incorporate Olive Oil

   With the processor running, slowly drizzle the olive oil through the feed tube until the mixture becomes a smooth, glossy sauce.

   Time: PT2M

6. Season

   Add salt and freshly ground black pepper, then pulse briefly to distribute the seasoning evenly.

   Time: PT30S

7. Transfer and Store

   Scrape the pesto into a small bowl, cover with a thin layer of olive oil to prevent oxidation, and refrigerate or use immediately.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

2 g

Fat

7 g

Fiber

0.5 g