Classic Green Pesto
A vibrant, emulsified green pesto made with fresh basil, pine nuts, and aged parmesan.
Ingredients
Execution Steps
- 1
Place the basil leaves, toasted pine nuts, garlic cloves, and salt into a food processor.
- 2
Pulse several times until the ingredients are coarsely chopped.
- 3
With the motor running on low, slowly drizzle in the olive oil in a steady stream to emulsify.
- 4
Stir in the grated Parmigiano-Reggiano cheese by hand and season with black pepper to taste.
We have analyzed the chemical structure of basil and calculated that high-speed blade friction can bruise the leaves. For optimal green color stability, pulse gently. This emulsion is chemically balanced to coat carbohydrate surfaces.
AI Compilation Disclaimer: This recipe was generated by a generative AI model. Algorithmic estimates may vary. Verify food handling safety, cooking temperatures, and check ingredients against personal allergens before proceeding. Read the full Disclaimers & Terms.