Basil Pesto

Ingredients

• 1/3 cup pine nuts (about 45 grams)
• 2 packed cups fresh basil leaves (about 60 grams), washed and thoroughly dried
• 1 garlic clove, peeled
• 1/4 teaspoon fine sea salt
• 1/2 cup mild-tasting extra-virgin olive oil
• 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)

Method

1. 1

   Step 1. Allow about 30 minutes: 15 minutes preparation, 5 minutes toasting and 10 minutes cooling. Use a small dry skillet, a plate and a food processor of at least 3-cup capacity. Toasted nuts must cool before blending so the basil does not wilt from their heat.

2. 2

   Step 2. Put the pine nuts in the skillet over medium-low heat. Cook for 3–5 minutes, shaking or stirring often, until lightly golden and fragrant. Transfer immediately to the plate and cool for 10 minutes; do not leave them in the hot skillet.

3. 3

   Step 3. Pulse the fully cooled nuts, garlic and salt until very finely chopped, scraping the bowl. Add the basil and pulse briefly until finely chopped, stopping to scrape as needed. Do not run the processor continuously or let the mixture warm up.

4. 4

   Step 4. Scrape into a bowl and stir in the oil by hand, then the Parmesan, until combined. The pesto should be spoonable with small herb and nut flecks. Do not simmer it; if serving with hot food, stir it in off the heat to preserve its fresh flavor.

5. 5

   Step 5. Use immediately or transfer promptly to a clean covered container and refrigerate at 40°F or below. Use within 4 days or freeze promptly in small portions. Keep at 40°F or below; refrigerate within 2 hours of serving, or 1 hour above 90°F. Pesto is not shelf-stable; do not can it or rely on an extra oil layer to preserve it.