1/2 cup raw pine nuts or walnuts (2 ounces)

2 cloves garlic

6 ounces fresh basil (2 healthy bunches)

1/3 cup extra-virgin olive oil

1 medium lemon

3/4 teaspoon kosher salt

1. Toast the nuts. Arrange a rack in the middle of the oven and heat the oven to 350 F. Place 1/2 cup raw pine nuts or walnuts on a rimmed baking sheet. Toast in the oven, tossing halfway through, until golden brown, 5 to 7 minutes total. Transfer to a food processor fitted with the blade attachment and let cool.

2. Pick the leaves from 6 ounces fresh basil to get about 6 lightly packed cups.

3. Smash 2 garlic cloves. Add to the food processor and pulse until coarsely chopped, 5 to 6 pulses.

4. Add the basil leaves and pulse until coarsely chopped, 6 to 8 pulses.

5. Add 1/3 cup olive oil, the juice of 1 medium lemon (about 3 tablespoons) and 3/4 teaspoon kosher salt. Process, stopping to scrape down the sides of the bowl as needed, until just combined, about 10 seconds. The pesto should not be completely smooth but rather a rough but uniform paste.

Recipe notes: Store pesto in the smallest container possible with the smallest top surface area and thoroughly pack it in to eliminate air pockets. Pour a thin layer of olive oil over the surface or press a piece of plastic wrap directly onto the pesto. Cover and refrigerate for up to one week. Pesto can also be frozen for several months.

(Sheela Prakash is senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)