GARDEN IN A JAR

Classic Basil Pesto

Name: Classic Basil Pesto
Yield: About 240 ml (1 cup)
Ingredients: 60 g (2 packed cups) fresh basil leaves; 40 g (⅓ cup) pine nuts (or walnuts), lightly toasted; 2 cloves garlic, peeled; 50 g (½ cup) finely grated Parmigiano-Reggiano; 120 ml (½ cup) extra-virgin olive oil; ½ tsp fine sea salt; Squeeze of fresh lemon juice

Five ingredients. Five minutes. A jar of pesto that makes everything taste like summer.

About 240 ml (1 cup)

Yield

10 minutes

Time

Refrigerator for 1 week with a thin layer of olive oil on top to prevent browning. Freeze in ice cube trays for up to 6 months — pop out frozen cubes and store in a zip-top bag.

Keeps

Bright, herbaceous, and endlessly useful. Make it in summer when basil is abundant and freeze it for winter.

Ingredients

60 g (2 packed cups) fresh basil leaves
40 g (⅓ cup) pine nuts (or walnuts), lightly toasted
2 cloves garlic, peeled
50 g (½ cup) finely grated Parmigiano-Reggiano
120 ml (½ cup) extra-virgin olive oil
½ tsp fine sea salt
Squeeze of fresh lemon juice

Method

In a food processor, pulse the pine nuts and garlic until coarsely chopped.
Add the basil and cheese. Pulse several times until the basil is broken down into small pieces.
With the processor running, drizzle in the olive oil in a steady stream. Blend until you reach your preferred texture — some like it chunky, some smooth.
Season with salt and a squeeze of lemon juice. Taste and adjust.
*Storage:** Refrigerator for 1 week with a thin layer of olive oil on top to prevent browning. Freeze in ice cube trays for up to 6 months — pop out frozen cubes and store in a zip-top bag.

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