Fresh Basil Pesto

• 80 g store-bought package of fresh basil (includes stems; yields ~60-65g leaves)
• 35 g finely grated Parmigiano-Reggiano (about 1/3 cup packed, depending on grate size)
• 30 g pine nuts (about 1/4 cup ), lightly toasted
• 1 small garlic clove
• 3 ml kosher salt (adjust to taste)
• 108 g extra-virgin olive oil, plus more as needed to thin
• Optional: **10g Pecorino Romano** (adds bite, traditional in some versions)
• Optional: squeeze of **lemon juice (1/2 tsp max)** to preserve green colour if storing

Mga Tagubilin

1. 1

   Toast the pine nuts lightly in a dry skillet over medium heat until golden and fragrant (2–3 minutes). Cool before using.

2. 2

   In the food processor, combine the garlic, salt, and pine nuts, then pulse until finely ground. Add the basil and cheese, and pulse until finely minced, scraping the sides as needed.

3. 3

   With the machine running, slowly drizzle in the olive oil in a thin stream until fully emulsified and smooth, but still flecked with basil. Pulse just enough to unify—the pesto should remain textured, not puréed.

4. 4

   Taste and adjust: add more oil if it's too thick, or more cheese or salt if it tastes flat. Add a touch of lemon juice only if you're not using it right away.