Classic Genovese-style pesto: bright, herbaceous, and ready in minutes.
6 steps, about 10 minutes start to finish.
Add the garlic and pine nuts (or walnuts) to a food processor. Pulse several times until finely chopped.
Add the fresh basil leaves and pulse until roughly chopped.
With the processor running, drizzle in the olive oil in a steady stream until well combined.
Add the finely shredded Parmesan and pulse to combine.
Taste and season with salt and pepper. Add more olive oil for a thinner consistency.
Toss immediately with warm pasta, spread on sandwiches, or store in an airtight jar with a thin layer of olive oil on top.
“To preserve the bright green color, blanch the basil leaves in boiling water for 15 seconds then immediately ice-bath them before blending. Store covered with olive oil in the refrigerator for up to 1 week, or freeze for months.”
