The Secret to Great Pesto

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Measure 60 grams of basil leaves and place them in a food processor.

Add 1/2 teaspoon of diamond crystal kosher salt to the basil.

Add 30 grams of pine nuts to the food processor.

Zest half a lemon and add the zest to the mixture, then squeeze a couple of teaspoons of lemon juice in as well.

Slice one garlic clove and add it to the food processor.

Slice some Parmesan cheese and add it to the mixture.

Pulse the food processor until the ingredients are combined, scraping down the sides as needed.

With the food processor running, pour in 1/4 cup of olive oil through the feed tube until a thick paste forms.

Add 2 tablespoons of room-temperature butter to the mixture and blend until combined.

Taste and adjust the salt as necessary.

Transfer the pesto to a tall jar to minimize contact with air.

If serving within an hour, leave at room temperature; otherwise, press plastic wrap onto the surface and cover with a lid before refrigerating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens