Ingredients
2 cups fresh basil leaves, packed (about 2 large bunches)
1/2 cup grated Parmigiano-Reggiano cheese (freshly grated)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (lightly toasted, optional)
2 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Step 1: Combine basil, pine nuts, garlic, salt, and pepper in a food processor. Pulse several times until roughly chopped.
Step 2: With the food processor running, slowly drizzle in the olive oil until the mixture is smooth but still has some texture. Scrape down the sides as needed.
Step 3: Transfer the pesto to a medium bowl and stir in the grated Parmigiano-Reggiano cheese. Taste and adjust seasoning (salt, pepper) as desired.
Step 4: Use immediately or store in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning. It will keep for up to one week.
Notes
For best results, use fresh, high-quality ingredients. Toasting the pine nuts enhances their flavor significantly. If you prefer a nut-free version, you can omit the pine nuts or substitute with sunflower seeds (though this will change the flavor profile).
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 280 kcal
- Sugar: 0g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
