A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.
Ingredients
- packed fresh basil leaves: 4 cups
- Italian parsley: 0.25 cup
- garlic, peeled and lightly: 2 clove (crushed)
- pine nuts: 1 cup
- ½ cups shredded Parmigiano-Reggiano cheese: 1 piece
- lemon juice: 1 Tbsp (fresh)
- extra-virgin olive oil: 0.5 cup (or more if needed)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
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Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
