Image Credit: Joe Lingeman

How to Make the Best Pesto

by MEGHAN SPLAWN

I have learned that thoughtfully adding the ingredients to a food processor and pulsing rather than puréeing makes for a better blended pesto. Here’s how.

Image Credit: Joe Lingeman

Image Credit: Kitchn Video

Add garlic, half of the basil, pine nuts, Parmesan cheese, and salt to food processor. Pulse until roughly chopped. 

STEP 1

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Scrape down sides and add remaining basil. Pulse into a rough paste.

STEP 2

Add in oil and pulse until combined. 

STEP 3

Image Credit: Joe Lingeman

Store pesto in the smallest container possible to eliminate air pockets. Pour a thin layer of olive oil over surface and refrigerate for up to 1 week. 

TIP:

Image Credit: Joe Lingeman

Get all the recipe details at thekitchn.com