Basil Pesto

Step 1

Use the side of a chef’s knife to lightly crush 2 unpeeled garlic cloves; do not peel the garlic.

Step 2

Place the garlic and 1/4 cup raw pine nuts in a small skillet. Toast over medium-low heat, stirring occasionally, until lightly browned and fragrant, 3 to 5 minutes. Transfer the nuts and garlic to a plate and let cool slightly.

Step 3

Meanwhile, pick the leaves from 2 medium bunches fresh basil until you have 3 packed cups. Finely grate the zest of 1 medium lemon until you have 1 teaspoon. Finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought.

Step 4

Peel the garlic cloves. Place the garlic and pine nuts in a food processor fitted with the blade attachment. Pulse until the mixture is the texture of wet sand, about 10 (1-second) pulses. Add the basil leaves, Parmesan, and lemon zest. Pulse until the mixture is uniform and broken down into very small pieces, 10 to 12 (1-second) pulses.

Step 5

With the motor running, drizzle in 3/4 cup extra-virgin olive oil in a thin stream. Process until smooth, 30 seconds to 1 minute. Transfer to a small bowl and stir in 1 teaspoon kosher salt.