Classic Basil Pesto

Ingredients

• ●60 g (2 packed cups) fresh basil leaves
• ●40 g (⅓ cup) pine nuts (or walnuts), lightly toasted
• ●2 cloves garlic, peeled
• ●50 g (½ cup) finely grated Parmigiano-Reggiano
• ●120 ml (½ cup) extra-virgin olive oil
• ●½ tsp fine sea salt
• ●Squeeze of fresh lemon juice

Method

1. In a food processor, pulse the pine nuts and garlic until coarsely chopped.
2. Add the basil and cheese. Pulse several times until the basil is broken down into small pieces.
3. With the processor running, drizzle in the olive oil in a steady stream. Blend until you reach your preferred texture — some like it chunky, some smooth.
4. Season with salt and a squeeze of lemon juice. Taste and adjust.
5. *Storage:** Refrigerator for 1 week with a thin layer of olive oil on top to prevent browning. Freeze in ice cube trays for up to 6 months — pop out frozen cubes and store in a zip-top bag.