Donna’s Homemade Pesto
Description
This Thai basil pesto is a fragrant fusion of East and West - combining the peppery punch of Thai basil with toasted pine nuts, garlic, and a splash of lemon for brightness. Blended with rich olive oil and finished with a generous fold of Parmigiana Reggiano, it's creamy, zesty, and packed with flavor. Perfect tossed with noodles, spooned over grilled meats, or swirled into soups, this pesto brings a fresh, unexpected kick to your everyday dishes.
Instructions
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Toast the Pine Nuts
Lightly toast the pine nuts in a dry skillet over medium heat until golden and fragrant. Let them cool completely.
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Prep the Basil
Rinse and gently dry the basil leaves. (Thai basil adds an aromatic, slightly spicy depth - perfect if you love bold flavor!)
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Start the Base
In a blender or food processor, pulse the cooled pine nuts with a couple of garlic cloves until a creamy paste begins to form.
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Add Basil and Oil
Add the basil leaves and about 1/4 cup of olive oil. Blend until the leaves are finely incorporated and the mixture is smooth.
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Finish the Pesto
Pour in the remaining olive oil, juice of 2 fresh lemons, and season with about 1 teaspoon each of salt and black pepper. Blend until fully combined.
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Stir in the Cheese
Transfer the pesto to a bowl and gently fold in freshly grated Parmigiana Reggiano until evenly mixed.
