Italian Basil Pesto

Steps

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1. 1
   Add the fresh basil, toasted pine nuts, garlic, salt, and lemon juice (if using) to a food processor.
   ▶ ≈0:17
2. 2
   Turn on the food processor and slowly stream in the extra virgin olive oil while it blends. It may look like it won't come together at first, but keep blending patiently until it emulsifies.
   ▶ ≈0:26
3. 3
   Transfer the blended pesto to a bowl and stir in the grated parmesan by hand (stirring it in rather than processing it gives better texture and flavor).
   ▶ ≈1:01
4. 4
   Spoon the pesto into a jar, let it settle for about 5 minutes, then top with a thin layer of olive oil to seal it from air and prevent oxidation.
   ▶ ≈1:24
5. 5
   Store covered in the fridge for up to a week, topping with a bit more oil each time after use to keep it green and fresh.
   ▶ ≈1:48