Pesto Recipe - Basil with Toasted Pine Nuts and Roasted Garlic

 Genoa — Home of Sailors, Traders, Columbus and Pesto

The coastal city of Genoa, nestled along Italy’s northwestern Ligurian coast, has produced not only one of the world’s most beloved sauces and SAILS 

🌿 Basil Pesto with Toasted Pine Nuts and Roasted Garlic

Preparation Time: 20 minutes
Yield: About 1½ cups

🧂 Ingredients

• 2 cups fresh basil leaves, washed and patted dry
• 3 cloves roasted garlic (see Note 1)
• ¼ cup toasted pine nuts (see Note 2)
• ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano or Grana Padano)
• ½ cup pure golden Italian olive oil, plus more as needed
• ¼ teaspoon sea salt, or to taste
• Freshly ground black pepper, to taste
• Optional: 1 teaspoon fresh lemon juice for brightness

🔪 Directions

1. Toast the Pine Nuts
   In a small dry skillet (or in your 7-inch Health Craft Gourmet Skillet), toast pine nuts over medium-low to medium heat (225-275°F on induction) for 3–5 minutes, stirring often, until golden and fragrant. Remove immediately to prevent over-browning. Let cool.

2. Roast the Garlic
   Place unpeeled garlic cloves in the Health Craft small covered casserole or wrap in foil, drizzle lightly with olive oil, and oven roast at 375°F for 20–25 minutes, or until soft and golden. Cool slightly, then squeeze out the cloves.

   (Waterless Cooking Option)
   Place the unpeeled cloves in the Health Craft 3/4-quart or 1-quart saucepan over medium-low to medium heat (225–250°F). Cover with the vent closed for 10–12 minutes until soft. This method caramelizes the garlic naturally without oil.

3. Blend the Pesto
   In a food processor or blender, combine basil, roasted garlic, and toasted pine nuts. Pulse until finely chopped.

4. Add Cheese and Olive Oil
   Add Parmesan cheese and pulse briefly. With the machine running, drizzle in olive oil until smooth and creamy. Adjust consistency with additional oil as desired.

5. Season and Store
   Season with salt, pepper, and lemon juice. Transfer to an airtight glass jar and top with a thin layer of olive oil to prevent oxidation.
   Refrigerate up to 1 week or freeze in portions up to 3 months.

🍝 Serving Suggestions

• Toss with hot pasta and a splash of pasta cooking water.
• Spread on toasted baguette slices for crostini.
• Swirl into mashed potatoes, soups, or risotto for a vibrant finish.
• Drizzle over grilled fish, chicken, or roasted vegetables.
• Stir a spoonful into mayonnaise or yogurt for a light sandwich spread.