Description
This bright and fresh pesto comes together in 10 minutes and combines sweet and savory basil with nuts, Parmigiano Reggiano, and olive oil. To add a kick of flavor to your favorite meals, you can add it to pasta, sandwiches, or proteins.
Ingredients
Scale
2 cups basil leaves
1/4 cup pine nuts
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup Parmigiano Reggiano (or parmesan cheese), grated
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
Instructions
- Toast your pine nuts in a small dry skillet over medium-low heat. Make sure to move the pan around until the nuts start releasing their oils, turning golden brown (but not burnt) and omitting a nutty aroma, about 4-5 minutes. Set it to the side for a few minutes to cool it to room temperature.
- In the bowl of a food processor, add fresh basil leaves, a clove of garlic, and pine nuts. Pulse the mixture and pour in a steady stream of extra virgin olive oil.
- Add in the Parmigiano Reggiano (or whatever cheese you are using), kosher salt, black pepper, and red pepper flakes. Pulse a few more times and taste to see if you need to add more seasoning.
