Homemade Pesto Recipe
- 4 cups packed fresh basil leaves
- 1/4 cup Italian parsley
- 2 cloves garlic, peeled and lightly crushed
- 1 cup pine nuts
- 1 1/2 cups shredded Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil, or more as needed
- salt and ground black pepper to taste
- Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
- Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
