Basil Pesto Recipe

Prep basil and nuts

Wash the basil leaves thoroughly in a large bowl of cold water, lift out and spin dry in a salad spinner or pat dry with clean kitchen towels. If using pine nuts that are raw, toast them in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden (2–4 minutes). Let cool.

Pulse garlic and nuts

In a food processor, add the peeled garlic cloves and the toasted pine nuts. Pulse 5–8 times until the garlic and nuts are coarsely chopped and combined, scraping down the bowl as needed to ensure even chopping.

Add basil and cheese

Add the packed basil leaves and the grated Parmesan to the food processor. Pulse 6–10 times until the basil is roughly chopped and evenly combined with the nuts and cheese. Scrape down the sides of the bowl with a spatula to keep ingredients moving toward the blade.

Emulsify with olive oil

With the food processor running on low, slowly drizzle in the extra-virgin olive oil in a steady stream until the mixture becomes a cohesive paste and reaches your desired consistency (stop when you still see some texture for traditional pesto). This should take about 30–60 seconds of steady streaming while processing. If you prefer a looser pesto, add up to an additional 2 tablespoons (0.125 cups) olive oil.

Season and finish

Transfer the pesto to a bowl and stir in the lemon juice, sea salt, freshly ground black pepper, and optional red pepper flakes. Taste and adjust seasoning — add more salt, pepper or lemon juice as needed. If the pesto tastes slightly bitter, a small pinch (1/8 tsp) of sugar can balance it, but this is optional.

Storage and use

If not using immediately, press a thin layer of olive oil on the surface of the pesto (or cover directly with plastic wrap so there's no air contact) and refrigerate in an airtight container for up to 5 days. For longer storage, freeze in ice cube trays or small containers for up to 3 months; thaw in the refrigerator before using.