Fresh basil leaves: use bright green ones, no dark spots.
Pine nuts: classic choice. Toast them lightly to wake up their flavor.
Garlic: one clove if you like it mild, two if you love bold.
Parmesan or Pecorino cheese: gives that salty, nutty depth.
Extra virgin olive oil: pick a fruity one for smooth texture.
Lemon juice: adds a fresh, zesty lift and keeps your pesto green.
Salt + black pepper: to balance everything.
Keyword basil pesto, homemade pesto sauce, how to make pesto, Mediterranean recipes, summer sauces, vegan pesto