Ingredients:

  • 3 cups, packed lightly Fresh Basil Leaves (must be dry)
  • 1/4 cup lightly toasted Pine Nuts
  • 2 large cloves Garlic Cloves, peeled
  • 1/4 cup, packed Freshly Grated Parmesan Cheese (Parmigiano Reggiano)
  • 1/2 teaspoon Kosher Salt, plus more to taste
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 1 tablespoon Fresh Lemon Juice
  • 3 tablespoons Ice-Cold Water (crucial for texture)

Instructions:

  1. Toast the Nuts: Gently toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until lightly golden and fragrant. Set aside to cool slightly.
  2. Combine Solids: Place the cooled toasted pine nuts, garlic cloves, Parmesan cheese, basil leaves, salt, and pepper into the bowl of the food processor.
  3. Pulse for Texture: Pulse the mixture 8–10 times until the ingredients are roughly chopped and chunky. Avoid processing into a smooth paste at this stage.
  4. Incorporate the Oil: With the food processor running continuously, slowly drizzle in the 1/4 cup (60 ml) of extra virgin olive oil in a steady stream.
  5. Add Lemon: Once the oil is incorporated, add the tablespoon of lemon juice. Scrape down the sides of the bowl with a rubber spatula.
  6. Lighten the Mixture (The Key Step): With the processor running, slowly add the 3 tablespoons (45 ml) of ice-cold water, one tablespoon at a time. The mixture should instantly brighten and thin out slightly, resulting in a creamy, vibrant sauce.
  7. Final Adjustments: Stop the processor and taste. Add more salt, pepper, or a small squeeze of lemon juice if needed to achieve balance. If the pesto is too thick, add 1 more teaspoon of ice water.
  8. Transfer and Store: Transfer the pesto to an airtight jar. Drizzle a thin layer of EVOO over the surface of the pesto before sealing. Store in the refrigerator.