How To Make Pesto At Home

Ingredients

• 2 cups Fresh Basil Leaves (packed, washed and patted dry)
• 45 g Pine Nuts (toasted)
• 3 Garlic Cloves (peeled)
• 20 g Pecorino Romano (finely grated)
• 50 g Parmigiano Reggiano (finely grated)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Salt (fine sea salt)
• 2 tablespoons Extra Virgin Olive Oil (plus extra for storage)

Instructions

1. Toast Pine Nuts

   Heat a dry frying pan over medium heat. Add the pine nuts and stir constantly until they turn lightly golden and fragrant, about 2–3 minutes. Remove immediately and set aside to cool.

   Time: PT3M

2. Prepare Basil

   Rinse the basil leaves, pat them dry with a clean towel, and strip the leaves from the stems. Discard any wilted or discolored leaves.

   Time: PT2M

3. Combine Ingredients

   In the food processor bowl, add the toasted pine nuts, peeled garlic cloves, grated Pecorino Romano, grated Parmigiano Reggiano, lemon juice, salt, and the packed basil leaves. Pulse a few times to break down the larger pieces.

   Time: PT2M

4. Emulsify with Olive Oil

   With the processor running, slowly drizzle the extra virgin olive oil through the feed tube until the pesto reaches a smooth yet slightly textured consistency. If the bowl looks too full, stop, dump the mixture into a bowl, and restart with a clean bowl.

   Time: PT2M

5. Taste and Store

   Taste the pesto and adjust salt or lemon juice if needed. Transfer the pesto to a small jar, drizzle a thin layer of olive oil on top to prevent oxidation, and seal. Use immediately or store as described.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

2 g

Fat

11 g

Fiber

1 g