Classic Basil Pesto

There are a million pesto recipes out there, but this is my hands-down favorite. I encourage using pine nuts whenever possible, but if they’re not available (or affordable), blanched almonds work well as a substitute. Just make sure to toast them well!

MAKES 1 CUP

½ cup toasted pine nuts or blanched toasted almonds*

3 cloves garlic

1 teaspoon iodized sea salt

½ cup grated Parmigiano-Reggiano cheese or ¼ cup nutritional yeast

3 cups fresh basil leaves, loosely packed

¾ cup top quality extra-virgin olive oil

1. In a high-speed blender or a food processor fitted with an S-blade, pulse together the nuts, garlic, and sea salt until powdery.
2. Add cheese and basil and pulse to combine, scraping occasionally.
3. With motor running, drizzle in olive oil until fully incorporated.
4. Use immediately, or store in an airtight container for up to a week in the refrigerator.
5. If you want to store your pesto longer, transfer it into ice cube trays and pop it in the freezer. Once frozen, transfer the cubes to an air-tight freezer bag.