Bright and punchy thanks to the raw garlic and lemon juice! You can add pine nuts if you’d like to for a hint of nuttiness but I usually leave them out.
This recipe makes about a cup of fresh basil pesto!
Ingredients
3 cups fresh basil leaves, loosely packed
3 garlic cloves
1/3 cup extra virgin olive oil, plus more as needed
2 tablespoons fresh lemon juice
2–3 tablespoons Parmesan (I add a few chunks straight from the block but you can add it already grated)
Pinch of kosher salt
Instructions
Add the garlic, lemon juice, salt, and a few tablespoons of olive oil to a food processor. Blend until the garlic is finely puréed, stopping to scrape down the sides as needed.
Add half of the basil and half of the Parmesan. Pulse until roughly chopped.
Add the remaining basil and Parmesan and pulse again until everything is evenly broken down.
Pour in another 2 tablespoons olive oil and blend.
With the food processor running, slowly drizzle in additional olive oil as needed until the pesto reaches your preferred consistency. I like mine thick and spoonable, with little flecks of basil, garlic, and Parmesan still visible. If you prefer a smoother pesto, simply continue blending and add a little more olive oil.
Taste and adjust with more salt, lemon juice, Parmesan, or olive oil as needed.
Storage
Store the pesto in an airtight container in the refrigerator for up to 5–7 days.
For the best color, smooth a thin layer of olive oil over the surface before covering. This helps limit exposure to air and slows browning.
Tip
Try not to over-process the basil for too long, especially if your food processor runs warm. Excess heat can dull the pesto’s bright green color and fresh flavor.
Because parmesan is salty, I’d start but only adding a pinch of actual salt. Taste before adding more to make sure it’s not overly salted.