Ingredients

• 4 cups packed fresh basil leaves
• 0.25 cups Italian parsley
• 2 cloves garlic , peeled and lightly crushed
• 1 cup pine nuts
• 1.5 cups shredded Parmigiano-Reggiano cheese
• 1 tablespoon fresh lemon juice
• 0.5 cups extra-virgin olive oil , or more as needed
• salt and ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving