Ingredients:
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A pinch of nutmeg (for that winter warmth)
Instructions:
- In a dry skillet, lightly toast the pine nuts over medium heat until golden brown, stirring occasionally to ensure even toasting. This should take about 3-5 minutes. Once toasted, remove from heat and let them cool.
- Wash the basil leaves and pat them dry. It's important they're completely dry to prevent the pesto from becoming watery.
- In a food processor, combine the basil leaves, toasted pine nuts, and minced garlic. Pulse a few times to chop and blend the ingredients.
- While the food processor is running, slowly drizzle in the extra virgin olive oil in a steady stream. This will help emulsify the pesto and incorporate the oil evenly.
- Add the grated Parmesan cheese, salt, pepper, and a pinch of nutmeg. Pulse again until everything is blended into a smooth paste. If the pesto is too thick, you can add more olive oil until you reach your desired consistency.
- Taste the pesto and adjust the seasoning if necessary. Sometimes a little extra cheese or a pinch more salt can really enhance the flavors.