classic basil pesto recipe you can try:

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (can substitute walnuts)
• 3 garlic cloves, minced
• Salt and pepper to taste
• Lemon juice (optional, for added brightness)

Instructions:

1. Prep the Ingredients:
   • Wash and thoroughly dry the basil leaves. Peel the garlic cloves.
2. Blend the Pesto:
   • In a food processor, combine the basil leaves, pine nuts, and minced garlic. Pulse a few times until chopped.
   • Add the grated Parmesan cheese and pulse again until mixed.
   • Slowly drizzle in the olive oil while the food processor is running, which helps to emulsify the oil and basil, creating a smooth texture.
   • Season with salt and pepper to taste. If using, add a few drops of lemon juice to brighten the flavors.
3. Adjust Consistency:
   • If the pesto is too thick, add more olive oil a little at a time until you reach the desired consistency.
4. Serve or Store:
   • Use the pesto immediately with pasta, as a spread in sandwiches, or as a drizzle over salads.
   • If storing, pour the pesto into a jar and cover the surface with a thin layer of olive oil; this will help keep it green and fresh. Seal and refrigerate for up to a week, or freeze for longer storage.

Tips:

• Toasting Nuts: For added depth of flavor, you can lightly toast the pine nuts or walnuts in a dry skillet over medium heat until golden.
• Avoid Browning: To keep the pesto color vibrant, blanch the basil leaves for 20 seconds in boiling water, then immediately cool them in ice water before drying and using.

This recipe makes about 1 cup of pesto, perfect for several servings of pasta or as a delightful addition to various dishes! Enjoy crafting your homemade pesto with this simple guide.