What You'll Need
Scale
- 3 cups packed fresh basil leaves
- 1/2 cup roasted, unsalted almonds
- 1/2 cup freshly grated Parmesan or pecorino cheese
- 4 garlic cloves
- 1/2 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
What You'll Do
- In a food processor or blender, combine the basil, almonds, Parmesan, garlic, salt, black pepper, and pepper flakes. Pulse 8 to 10 times to break down the ingredients, stopping to scrape down the sides as needed. Slowly drizzle the olive oil into the food processor as you pulse about 4 more times, incorporating it bit by bit into the pesto. Your pesto should look well incorporated and stunningly green. Be sure to check on those almonds— they like to hide and act difficult! I am team chunky pesto, but you can make yours as smooth as you like.
- Taste the pesto for seasoning, then transfer to an airtight container and store refrigerated for up to a week.