Start by rinsing the basil leaves thoroughly under cool running water. Shake off the excess moisture. If you're using eggs in your cooking, just like the egg in late breakfast, use the basil fresh. It makes a substantial difference.
Heat a small skillet over medium heat. Add the pine nuts and let them toast for a few minutes, gently stirring until they’re golden brown. Watch them closely; they can go from perfect to burnt in seconds!
Place the basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, and lemon zest into the food processor. Give it a quick pulse to mix everything.
While the processor is running, slowly drizzle in extra virgin olive oil. You want to achieve a smooth consistency, so check your pesto as you go, adjusting the oil to your desired thickness. It’s all about that creamy texture!
Stop the processor and taste your creation. Adjust with additional salt, cheese, or lemon juice as needed. This is your pesto—make it your own!
If you aren’t using your pesto immediately, store it in an airtight container. Drizzle a thin layer of olive oil on top before sealing to prevent browning.
