To make classic basil pesto, you need fresh basil, garlic, pine nuts, extra- virgin olive oil, Parmesan cheese, lemon juice, salt, and pepper. Here's a simple method using a food processor:

Ingredients

• 2 cups fresh basil leaves (packed)
• ½ cup toasted pine nuts
• 1 small garlic clove
• 2 tablespoons fresh lemon juice
• ¼ teaspoon sea salt
• Freshly ground black pepper to taste
• ¼ cup extra-virgin olive oil (plus more for smoother consistency)
• ¼ cup freshly grated Parmesan cheese (optional for vegan pesto)

Instructions

1. Pulse the pine nuts, lemon juice, garlic, salt, and pepper in the food processor until finely chopped.
2. Add the basil leaves and pulse again until combined.
3. With the processor running, slowly drizzle in the olive oil until fully incorporated.
4. Add the Parmesan cheese and pulse briefly to combine. Skip the cheese for a vegan version.
5. Taste and adjust seasoning if needed.

Store pesto in an airtight container in the fridge, ideally covered with a thin layer of olive oil or plastic wrap to keep it fresh and green. It lasts a few days refrigerated and can also be frozen for longer storage

. This method yields a fresh, flavorful pesto perfect for pasta, sandwiches, grilled veggies, or as a dip.