Pesto Sauce

1. Prep the basil. Rinse and dry the basil really well. Water clinging to the leaves can make the pesto taste diluted.

2. Start with the solids. In a food processor, add basil, pine nuts, garlic, Parmesan, salt, pepper, and lemon juice. Pulse 10 to 15 times, scraping down the sides once, until everything looks finely chopped.

   

3. Stream in the oil. With the processor running on low, slowly drizzle in the olive oil until the pesto turns creamy and cohesive. Stop halfway to scrape down the sides, then finish streaming the oil.

4. Adjust the texture. For a thicker spread, you are done. For a pasta-friendly sauce, blend in 1 to 3 tablespoons water (or later, pasta water) until it is as loose as you want.

   

5. Taste and fix. Taste. Add more salt if it tastes flat, more lemon if it needs brightness, or a small extra handful of basil if you want it greener and fresher.

6. Store. Transfer to a jar. Smooth the top and add a thin layer of olive oil to help keep it vibrant. Refrigerate or freeze.

   

Tips and Variations

• Toast the nuts: Toast in a dry skillet over medium heat for 3 to 5 minutes, shaking often, until fragrant. Cool before blending.
• Nut-free option: Use sunflower seeds or pepitas.
• Budget-friendly swap: Replace half the basil with baby spinach. It stays bright and keeps the basil flavor front and center.
• Make it extra punchy: Add 1 to 2 anchovy fillets or 1/2 teaspoon miso. It should not taste fishy, just more savory depth.
• How to use it: Toss with pasta, spoon onto roasted potatoes, swirl into tomato soup, spread on grilled cheese, or thin with olive oil and lemon to make a quick salad dressing.
• Mortar and pestle method: Crush the garlic and salt into a paste, then grind in the nuts. Add basil a handful at a time until it breaks down, then stir in Parmesan. Drizzle in olive oil until glossy and spoonable.