Homemade Pesto 

Fresh Basil PestoMakes 1 cup


1 large garlic clove, smashed

1/3 cup pine nuts or walnuts, toasted in a dry skillet until golden

1 teaspoon coarse salt

3 cups firmly-packed fresh basil leaves

1/3 cup freshly grated Parmesan cheese

½ cup extra-virgin olive oil, plus more for storing

1 teaspoon fresh lemon juice, as needed


In the bowl of a food processor or better yet, a mortar and pestle, combine the garlic, salt, and nuts until finely chopped. Add the basil leaves and cheese and process until coarsely chopped. With the blades running, drizzle the olive oil in through the feed tube, adding just enough to make it a smooth, creamy sauce. Season with some lemon juice, as needed, to brighten the flavor. Transfer to a small glass bowl and cover with a layer of olive oil to prevent the basil from turning black, if not using right away.


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