Heat a small skillet over medium heat. Add the pine nuts and toast them, stirring frequently, until they turn golden brown and release their aroma, about 3-5 minutes. Remove them from the heat and let them cool.
Rinse the 2 cups of fresh basil leaves and pat them dry with a clean kitchen towel or paper towels. Ensuring the basil is dry helps to maintain the vibrant green color of the pesto.
In a food processor, combine the toasted pine nuts, 2 minced garlic cloves, and the dried basil leaves. Pulse the mixture until it is coarsely chopped.
Add the 1/2 cup of freshly grated Parmesan cheese to the food processor. With the motor running, slowly drizzle in the 1/2 cup of extra virgin olive oil until the mixture is well blended and forms a smooth paste.
Stop the processor and taste the pesto. Add salt and freshly ground black pepper to taste, then pulse a few more times to incorporate the seasonings.
Use the pesto immediately as a sauce for pasta, a spread for sandwiches, or a drizzle for salads. If not using right away, transfer the pesto to an airtight container and drizzle a thin layer of olive oil over the top to preserve its color. Store it in the refrigerator for up to a week or freeze for longer storage.
Additional notes
Pesto’s versatility extends to ingredient substitutions. For those with nut allergies, you can replace pine nuts with sunflower seeds or walnuts. Basil can be swapped with other herbs like spinach or arugula for a different flavor profile. You might also experiment with cheeses; Pecorino Romano offers a sharper taste compared to Parmesan.
To preserve the vibrant color and flavor of pesto, you should store it in an airtight container. A thin layer of olive oil on top prevents oxidation. Refrigerated, pesto lasts up to a week. For longer storage, they can freeze it in ice cube trays for convenient portioning, then transfer the cubes to a freezer bag where it can last up to six months.
Beyond pasta, you can use pesto as a base for pizza, a dip for bread, or mixed into soups for added flavor. It pairs well with grilled meats or fish, enhancing the dish with its herbaceous notes. For a refreshing twist, you might try blending pesto into a vinaigrette for salads.
