Pesto Sauce Recipe

Toast pine nuts

Place 1 tbs pine nuts in a small, dry skillet over medium heat. Toast, stirring or shaking the pan frequently, until they become fragrant and lightly golden, about 2–4 minutes. Watch closely to avoid burning. Transfer immediately to a small bowl to cool.

Prepare basil

Rinse the basil leaves under cool water and gently pat dry very thoroughly with paper towels or spin-dry in a salad spinner. Removing excess water prevents dilution and darkening of the pesto.

Pulse ingredients

In a food processor, combine the cooled toasted pine nuts, 2 peeled garlic cloves, and the packed basil leaves (4 cups). Pulse several times until the mixture is coarsely chopped.

Emulsify with oil

With the food processor running on low, slowly drizzle in 1 cup extra-virgin olive oil in a steady stream until the mixture becomes a smooth, emulsified paste. Stop and scrape down the sides with a spatula as needed to ensure even blending.

Add cheese and season

Add 1 cup freshly grated Parmesan cheese, 1 tsp lemon juice, 1 tsp kosher salt, and 1 tsp freshly ground black pepper to the processor. Pulse just a few times to incorporate and preserve a slightly textured consistency. Taste and adjust seasoning: add up to 1/2 tsp more salt or a squeeze more lemon if desired.

Adjust texture

If the pesto is too thick for your intended use (for tossing with pasta or as a sauce), stir in additional olive oil, 1 tbsp at a time, until you reach the desired consistency. For a silkier finish, blend a little longer while adding extra oil.

Store or serve

Use the pesto immediately tossed with freshly cooked pasta (reserve 1/4 cup pasta cooking water to loosen the sauce if needed), or transfer to an airtight container. To store, press a thin layer of olive oil over the surface to prevent browning, cover, and refrigerate for up to 4–5 days, or freeze in portions for up to 3 months.