Basil Pesto

Fresh basil, toasted pine nuts, Parmesan, and olive oil become a textured pesto when the grind stays coarse and the leaves stay cool.

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

Mortar and pestle or food processor · Dry skillet · Rubber spatula · Fine grater

Avoid a smooth puree

Short pulses or steady hand grinding leave basil and nuts as small pieces, preserving the sauce's characteristic texture.

Keep basil cool

Cool the nuts before grinding with basil and pause the processor if its bowl begins to warm.

01. Wash and thoroughly dry the basil; grate the Parmesan if it is not already finely grated.

02. Toast pine nuts in a dry skillet over medium-low for 2 to 3 minutes, stirring until lightly golden, then cool completely.

03. Pound garlic and salt to a paste in a mortar, or pulse them together in a processor.

04. Crush or pulse the cooled pine nuts to coarse crumbs, leaving small pieces visible.

05. Add basil in batches and crush or pulse briefly, scraping as needed; stop at fine green flecks while the bowl is still cool.

06. Mix in Parmesan, then pound and stir in olive oil as a thin stream, or run the processor briefly on low while adding it gradually.

07. Stop when the oil is evenly suspended and the pesto remains textured; taste and serve at room temperature.