Basil Pesto
A vibrant, aromatic classic that brings the fresh taste of summer to your pasta, sandwiches, or roasted vegetables.
Ingredients
- •2 cups fresh basil leaves, packed
- •1/2 cup freshly grated Parmesan cheese
- •1/3 cup pine nuts, lightly toasted
- •3 cloves garlic, peeled
- •1/2 cup extra-virgin olive oil
- •1/4 teaspoon kosher salt
- •1/8 teaspoon freshly cracked black pepper
Instructions
- 1
Combine the basil leaves, pine nuts, and garlic in a food processor and pulse until coarsely chopped.
- 2
With the food processor running on low speed, slowly drizzle in the olive oil in a steady stream to emulsify the sauce.
- 3
Stop the processor, scrape down the sides with a spatula, and add the grated Parmesan, salt, and pepper.
- 4
Pulse again just until the cheese is incorporated and the pesto reaches your desired consistency.
- 5
Taste and adjust seasoning if necessary, then serve immediately or store for later use.
💡 Chef tips
- To keep the pesto bright green, blanch the basil leaves in boiling water for 10 seconds and shock in ice water before blending.
- If you don't have pine nuts, toasted walnuts or sunflower seeds make excellent, budget-friendly substitutes.
- Store leftovers in a jar topped with a thin layer of olive oil to prevent oxidation, keeping it fresh in the fridge for up to 5 days.
✅ How it should turn out
The finished pesto should be a vibrant, thick emerald-green sauce with a rich, nutty aroma and a perfectly balanced savory, garlicky flavor.