anna's perfect pesto

Perfect Pesto

Active Time 5 minutes

Total Time 10 minutes

5 ½ cups fresh basil, cleaned and towel-dried

1 cups grated Parmigiano-Reggiano cheese

5 peeled garlic cloves

2 teaspoon kosher salt

1 1/2 cup Extra Virgin Olive Oil plus more for storing

½ cup pine nuts

In a food processor, pulse the basil, cheese, garlic and salt.  

Stream the oil into the machine as the basil mixture processes.

Remove from the machine when a thick paste forms. Place in air-tight containers with a thin layer of extra virgin olive oil on top to prevent oxidation and refrigerate for up to seven days or freeze for up to one month. 

When ready to use, toast pine nuts in a dry pan for 5 minutes and fold into the pesto.