The Best Classic Pesto

Ingredients

• cup spacked fresh basil leaves, washed and thoroughly dried
• large clove sgarlic
• 1/4 cup pine nuts, lightly toasted
• 1/2 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• teaspoon sfreshly squeezed lemon juice

Instructions

1. Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times. The Best Classic Pesto. Allrecipes

Tips

Toast your pine nuts by placing them in a small, dry skillet over medium heat. Cook, tossing often, until fragrant and very lightly toasted, about 5 minutes. Remove from the heat and let cool before using. If not using the pesto immediately, transfer to an airtight container, drizzle a bit of olive oil on top, and refrigerate until ready to use, It will last in the fridge up to 2 weeks.