BA’s Best Pesto
½ cup pine nuts
3 oz. Parmesan, grated (about ¾ cup)
2 garlic cloves, finely grated
6 cups basil leaves (about 3 bunches)
1 tsp. kosher salt
Active Time: 15
Full Time: 20
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.