Fresh Basil Recipe

Prepare basil

Rinse the basil leaves gently under cold water to remove grit. Pat dry thoroughly with paper towels or spin dry in a salad spinner. Remove any thick stems—use mostly tender stems and leaves to keep the pesto bright.

Toast pine nuts

Place the pine nuts in a small dry skillet over medium heat. Stir constantly for 2–3 minutes until they are fragrant and just golden. Transfer to a plate to cool so they don't continue browning in the hot pan.

Make pesto (food processor/blender)

In a food processor, combine the cooled toasted pine nuts, garlic cloves, and a pinch of the salt. Pulse until roughly chopped. Add the basil leaves and pulse several times to break them down. With the processor running, slowly drizzle in about 80 ml of the olive oil until the mixture becomes a coarse paste. Stop and scrape down the sides. Add the grated Parmesan, lemon juice, remaining salt and pepper, then continue pulsing while slowly adding the remaining olive oil until emulsified and smooth but still with some texture. Taste and adjust salt, pepper, or lemon as needed.

Adjust consistency

If the pesto is too thick, thin it with 1–2 tablespoons (15–30 ml) more olive oil or a splash of reserved pasta water later when mixing with pasta. If you prefer a nuttier flavor, add an additional 1/2 tablespoon toasted pine nuts and pulse to combine.

Finish and store

Transfer the pesto to a clean jar. Smooth the surface and pour a thin layer (about 1 teaspoon) of olive oil on top to help preserve the bright green color. Seal and refrigerate for up to 1 week or freeze in portions (ice cube tray or small jars) for up to 3 months.

Cook pasta

Bring a large pot of salted water to a rolling boil and cook your chosen pasta according to package instructions until al dente. Reserve about 100 ml of the pasta cooking water before draining.

Combine pasta and pesto

Return the drained pasta to the pot off the heat. Add 4–6 tablespoons (60–90 ml) of pesto (adjust to taste) and 2–4 tablespoons (30–60 ml) of the reserved pasta water. Toss vigorously until the sauce coats the pasta and creates a glossy emulsion. Add more pasta water if needed to loosen.

Serve

Divide the pesto pasta among plates. Top with extra grated Parmesan and a light grating of lemon zest if desired. Finish with a drizzle of olive oil and a few fresh basil leaves for garnish.