Fresh Basil Pesto

Pesto is summer in a jar, and a food processor makes it a ten-minute job. The order matters: pulse the basil with the pine nuts and garlic first, then stream the olive oil in slowly while the machine runs so the sauce emulsifies smooth instead of turning oily.

Grated Parmesan goes in at the end with a pinch of salt and pepper. Pine nuts give the classic buttery richness, but walnuts are a fine and cheaper stand-in.

Because nothing is cooked, the quality of your olive oil and the freshness of the basil are what carry it. Toss it with pasta, swirl it over baked potatoes, or spread it on toasted baguette.

Chef Tips

• Add the oil in a slow, steady stream so the pesto emulsifies rather than splitting.
• Do not over-process; a little texture beats a uniform paste, and long blending can heat and darken the basil.
• Press plastic wrap right onto the surface for storage to keep it bright green.
• Blanch the basil briefly if you want it to hold its color even longer.

Variations

• Swap basil for arugula, spinach, or a mix of soft herbs.
• Use walnuts, almonds, or pistachios in place of pine nuts.
• Add a squeeze of lemon for brightness or a pinch of chili flakes for heat.