• Toast the pine nuts in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Immediately transfer them to a plate and let them cool.

  Add the basil, cooled pine nuts, garlic, Parmesan, kosher salt, and pepper to a food processor. Pulse several times until finely chopped, stopping to scrape down the sides of the bowl as needed.

  With the food processor running on low, slowly drizzle in ¼ cup of the olive oil. Continue adding more, a little at a time, until the pesto reaches your desired consistency. Use less oil for a thick spread or dip and closer to ½ cup for tossing with pasta or drizzling over food.

  Taste and adjust the salt and pepper as needed. Use immediately or transfer the pesto to a clean jar or airtight container.

Notes

• Use freshly grated Parmesan rather than pre-shredded cheese, which does not blend as smoothly.

  Make sure the basil is completely dry before processing. Water clinging to the leaves can make the pesto watery and shorten its storage life.

  Avoid processing the pesto longer than necessary. The heat created by the food processor can darken the basil and dull its fresh flavor.

  Pesto will naturally darken when exposed to air. Smoothing the top and covering it with a thin layer of olive oil can help preserve its bright color.

Storage

• Store the pesto in an airtight container in the refrigerator for up to 5–7 days. For longer storage, freeze it in small containers or ice-cube trays for up to 6 months.