Basil Pesto

Directions

1. 1
   Combine the pine nuts, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.
2. 2
   Add half of the basil and pulse until it is finely chopped.
3. 3
   Turn off the machine and scrape down the sides of the bowl with a rubber spatula.
4. 4
   Add the remaining basil, the Parmigiano-Reggiano, and the remaining olive oil and puree, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil if necessary to obtain a loose, spoonable pesto.
5. 5
   (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.
6. 6
   Also, overprocessing the pesto will incorporate too much air, making the pesto fluffy and too smooth.
7. 7
   I like to see some flecks of herbs in my pesto.)
8. 8
   Turn the pesto out into a bowl and stir in the lemon juice.
9. 9
   Taste for seasoning and add more salt or lemon juice if desired.
10. 10
    Use the pesto or transfer it to an airtight container and refrigerate for up to two daysany longer and it will lose its pretty green color and vibrant flavor.
11. 11
    Bring the pesto to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
12. 12
    To toast pine nuts, adjust the oven rack to the middle position and preheat the oven to 325F.
13. 13
    Scatter the amount of pine nuts that you need for your recipe on a baking sheet and place it in the oven to toast the pine nuts, shaking the pan occasionally, for 8 to 10 minutes, or until they are fragrant and golden brown.
14. 14
    Remove the pine nuts from the oven and set them aside to cool to room temperature.