Classic Basil Pesto
A vibrant, aromatic Italian staple that brings the fresh essence of summer basil to your pasta, sandwiches, or roasted vegetables.
Ingredients
- •2 cups fresh basil leaves, tightly 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 sea salt, plus more to taste
- •1/8 teaspoon freshly cracked black pepper
Instructions
- 1
Place the toasted pine nuts and garlic cloves into a food processor and pulse until coarsely chopped.
- 2
Add the fresh basil leaves, Parmesan cheese, salt, and pepper to the processor. Pulse several times until the ingredients are well combined but still have a slightly coarse texture.
- 3
With the food processor running on low speed, slowly drizzle in the extra-virgin olive oil in a steady stream until the pesto reaches your desired consistency.
- 4
Taste the pesto and adjust the seasoning with additional salt or pepper if needed.
- 5
Transfer to a bowl or jar and serve immediately, or store for later use.
💡 Chef tips
- To keep the pesto bright green, blanch the basil leaves in boiling water for 5 seconds and shock them in ice water before blending.
- If you have a nut allergy or want a budget-friendly option, toasted sunflower seeds or walnuts make excellent substitutes for pine nuts.
- To store, place the pesto in a jar and pour a thin layer of olive oil over the top to prevent oxidation; it will keep in the refrigerator for up to 5 days.
✅ How it should turn out
The finished pesto should be a vibrant, emerald-green sauce with a thick, creamy texture, smelling intensely of fresh basil and garlic with a rich, nutty, and savory flavor profile.