Harvest Pesto

Prep: 10 mins
Cook: 20 mins
Serves: 8

Ingredients

  • 3 cups basil

  • 5-10 minced garlic cloves (to taste)

  • 1/2 cup lemon juice (2-3 lemons)

  • 1 cup pine nuts

  • 1 cup extra virgin olive oil

  • 1 cup parmesan cheese

Setup

  • Grate ½ cup of parmesan cheese

  • Toast pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant

Kitchen

Blend or crush basil, garlic, pine nuts, and parmesan cheese together to your desired consistency. Add the olive oil and lemon slowly while blending to help emulsify the sauce and create a creamy consistency without separation

  • Crushing ingredients by hand in a mortar and pestle releases their natural oils gradually, which preserves the delicate flavors and aromas of basil, garlic, and nuts.

    This traditional method creates a rustic, slightly coarse texture that many find more authentic and satisfying than the uniform paste from a food processor. While it takes more time and effort, the result is a pesto with deeper complexity and a handcrafted character

  • Using a food processor makes pesto quick and convenient, producing a smooth, uniform texture that’s perfect for tossing with pasta or spreading on sandwiches.

    Though convenient, it can slightly warm the basil and mute its vibrant color if over-processed. For best results, pulse in short bursts and add olive oil and lemon juice gradually to maintain freshness and achieve a creamy sauce.

Masterclass

  • Basil is best harvested in the morning when essential oils are most concentrated. Avoid the midday heat which can cause wilting and reduce the flavor intensity.

  • Extra virgin olive oil is the ideal choice for pesto because its rich fruity flavor enhances the basil and harmonizes with the other ingredients in the dish.

  • Use freshly grated Parmigiano-Reggiano for the best texture. Most pre-grated cheeses at your local supermarket contain anti-caking agents, which don’t melt consistently in pesto.

  • Taste first and adjust for salt after blending since Parmesan adds its own saltiness

  • Storage: Cover pesto with a thin layer of olive oil in an airtight container to prevent oxidation and keep it fresh in the fridge.