Perfect Basil Pesto

• servings: 1 cup
• active time: 10 minutes
• total time: 15 minutes

Ingredients

2 cups (36g) fresh basil leaves, generously packed into the cup

1 garlic clove

1/4 cup (36g) pine nuts or walnuts, lightly toasted

1/2 cup (120ml) olive oil, plus more for storing

1/2 cup (28g) finely grated pecorino or parmesan cheese (1 ounce)

Salt and fresh ground pepper to taste

Directions

(Optional) Blanch basil for greenest pesto: Prepare a small bowl of ice water. Bring a small saucepan of salted water to a boil. Add the basil leaves to the boiling water for 10 seconds or until wilted and bright green. Then, quickly transfer them to the ice water. Drain, squeeze to remove excess water, and then pat dry with a clean dish towel.

Place the garlic clove and pine nuts in the food processor bowl. Pulse a few times until the nuts are chopped into small pieces but not completely pulverized.

Add the basil leaves to the bowl and secure the lid tightly.

Turn on the food processor, and while it’s running, slowly drizzle the olive oil through the feed tube in the lid. Continue processing until the mixture is mostly smooth but still has some texture. Avoid over-processing, which can turn the pesto into a paste.

Transfer the pesto to a bowl. Gently stir in the grated cheese, then season with salt and pepper according to taste.

Notes

Needs more oil and more garlic

Nutrition

• Serving Size: 2 tablespoons
• Calories: 143
• Total Fat: 15.4g
• Saturated Fat: 2.9g
• Cholesterol: 3.6mg
• Sodium: 90mg
• Total Carbohydrate: 0.5g
• Dietary Fiber: 0.1g
• Total Sugars: 0.1g
• Protein: 2.1g