I strongly suggest that all your ingredients are bought whole and in their raw form and you chop them yourself. Because this is a fresh sauce, the freshness of your ingredients are key!
– 1 large bundle of basil, leaves only
– 3/4 cup of Parmigiano Reggiano, grated
– 2 tbsps of pine nuts
– 1/2 cup of good quality extra virgin olive oil
– 1 large garlic clove, minced
– 1 tsp of kosher salt
First put a few chunks of Parmigiano Reggiano in the food processor and process until grated. Remove and set aside in a bowl. Next, put the garlic clove in the food processor and process until minced (no need to clean it out, its all ending up in the same place anyway). Add your basil leaves, pine nuts, salt and run the processor while streaming in the extra virgin olive oil. When it is all incorporated into a paste, transfer into a bowl and fold in the freshly ground Parmigiano Reggiano. Drizzle in a little more extra virgin olive oil if the pesto needs it. Your sauce should be a little chunky but wet.
Toss in some pasta or gnocchi and scarf!