Tool

• Food processor

Ingredients

• 2 cups basil leaves, packed

• ¼ cup pine nuts or walnuts

• ¼ cup coarsely chopped Parmesan cheese

• 1 garlic clove, peeled

• 2 teaspoons lemon zest

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup olive oil

• Lemon juice, to taste

Direction

Blend the Base

• Add basil, nuts, Parmesan, garlic, lemon zest, salt, and pepper to the food processor.

• Process 10–15 seconds until coarsely chopped.

• Scrape down the sides.

Add the Oil

• With the processor running, drizzle in olive oil until smooth.

• Season with more salt and pepper to taste.

Finish

• Stir in lemon juice just before serving.

Notes

• If storing, wait to add lemon juice until serving — acid can darken pesto.

• Makes enough to coat 8–12 ounces of pasta.

• Use a splash of pasta water to loosen pesto into a silky sauce.

• For variations: swap basil for spinach, kale, or cilantro; swap nuts for almonds or cashews.

Nutrition

(full batch)

Calories: 1299kcal • Carbs: 8g • Protein: 15g • Fat: 138g
Saturated Fat: 21g • Polyunsaturated Fat: 23g • Monounsaturated Fat: 87g
Cholesterol: 17mg • Sodium: 987mg • Potassium: 392mg
Fiber: 3g • Sugar: 2g
Vitamin A: 2742IU • Vitamin C: 15mg • Calcium: 401mg • Iron: 4mg