Target: 6 × 4 inches · landscape

Basil Pesto

15 min · 1 cup

Ingredients

□ 2 packed cups (about 50 g) fresh basil leaves, washed and thoroughly dried

□ 1 medium garlic clove, peeled

□ 1/4 cup (35 g) pine nuts

□ 1/2 cup (45 g) finely grated Parmesan

□ 1/2 cup (120 ml) extra-virgin olive oil

□ 1/2 tsp fine sea salt

1. Dry basil completely. Toast pine nuts until fragrant, then cool fully.

2. Crush garlic and salt; add cooled nuts and grind only to coarse crumbs.

3. Work in basil in batches, stopping at visible flecks. Stir in Parmesan, then stream in oil gradually.

4. Taste, adjust the grind with one or two short actions if needed, and serve at room temperature.

Cook’s note: Short pulses and a cool bowl protect basil aroma and keep the sauce textured.