Homemade Pesto

Prep & Cook

5 Minutes

Serves

3-6

Difficulty

Easy

Ingredients

1/4 cup pine nuts, toasted

2 garlic cloves

1/4 tsp sea salt flakes

1/4 tsp red pepper flakes

1 1/2 cups lightly packed fresh basil leaves

1/2 cup freshly grated Parmesan cheese (about 30g)

1/3 cup extra-virgin olive oil, plus more to cover pesto

Cook Along With Curtis

Make-ahead: Pesto can be made up to 2 weeks ahead, covered and refrigerated.

Method

In the Duraprès Prep Master Mini with flat lid, pulse pine nuts, garlic, salt, and red pepper flakes together until nuts and garlic are finely chopped. Add basil and Parmesan cheese and pulse about 10 times to chop basil. With machine running, gradually pour in olive oil.

Transfer pesto to container and float a thin layer of olive oil on top. Cover and keep refrigerated. Bring to room temperature before using.

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