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1
Combine the pine nuts, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.
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2
Add half of the basil and pulse until it is finely chopped.
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3
Turn off the machine and scrape down the sides of the bowl with a rubber spatula.
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4
Add the remaining basil, the Parmigiano-Reggiano, and the remaining olive oil and puree, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil if necessary to obtain a loose, spoonable pesto.
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5
(You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.
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6
Also, overprocessing the pesto will incorporate too much air, making the pesto fluffy and too smooth.
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7
I like to see some flecks of herbs in my pesto.)
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8
Turn the pesto out into a bowl and stir in the lemon juice.
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9
Taste for seasoning and add more salt or lemon juice if desired.
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10
Use the pesto or transfer it to an airtight container and refrigerate for up to two daysany longer and it will lose its pretty green color and vibrant flavor.
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11
Bring the pesto to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
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12
To toast pine nuts, adjust the oven rack to the middle position and preheat the oven to 325F.
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13
Scatter the amount of pine nuts that you need for your recipe on a baking sheet and place it in the oven to toast the pine nuts, shaking the pan occasionally, for 8 to 10 minutes, or until they are fragrant and golden brown.
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14
Remove the pine nuts from the oven and set them aside to cool to room temperature.
