Makes about 1 cup
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“Classic” is a loose term when it comes to pesto. While its reputation calls for basil, pine nuts, garlic, Parmesan cheese, and olive oil, the proportions vary according to the number of individuals asked about their version of “classic.” Here’s our version:
3 cups fresh basil leaves, packed
1/2 cup pine nuts
1/2 cup Parmesan cheese
2 cloves, garlic
2 T. fresh lemon juice
1/2 cup olive oil
Salt to taste
Place the basil, pine nuts, Parmesan cheese, garlic, and lemon juice in a food processor. Pulse until a coarse mixture is achieved. Scrape down the sides of the bowl as needed. Drizzle in the olive oil and pulse to emulsify and combine. Taste and adjust the salt accordingly.
Serve on pasta for a classic presentation. Vegetables love pesto; cook vegetables to crisp-tender and add the pesto tossing to coat. Add as a condiment to sandwiches. Thin with olive oil and use as a salad dressing.