Back Matter: Basil Pesto

• pine nuts, ¼ cup (1¼ oz/35 g)
• fresh basil leaves,

Place the pine nuts in a small, dry skillet over medium-low heat. Cook, stirring constantly, until lightly toasted, 3–5 minutes; watch carefully, as they can burn quickly. Transfer to a plate to cool.

In a food processor, add the toasted pine nuts and basil and process until combined. Add the garlic and pulse to finely chop. With the motor running, slowly pour in the olive oil and proce