Pesto is so easy and packed with simple but beautiful flavors of fresh basil, pine nuts, garlic, olive oil, and dry aged cheese like Parmigiano-Reggiano.
Add basil, pine nuts, cheese, garlic, and salt to the blender and pour remaining olive oil over the top.
Pulse several times to begin to blend. Scrape sides of the blender and pulse a few more times. You may need to scrape the sides again and pulse a few more times until all ingredients are well blended.
Video
Notes
Storing:Transfer homemade pesto into 2 or 3 small glass jars. After you fill the jar, drizzle a little olive oil over the top and close it tight with a lid. Store in the refrigerator for up to a week. TIPS:-Make sure your ingredients are fresh and the best. In a simple sauce like that, each ingredient count. -Add half the oil in the beginning and the other half while pulsing. -Pulse, don’t blend.-Drizzle a little extra olive oil over the top of pesto after transferring it into a glass jar. I find it helpful to prevent the top of pesto getting dark. (Although, it is still completely safe even if it does get dark. That is simply oxidation.)