Classic Basil Pesto
A vibrant, aromatic Italian classic that brings the fresh, peppery brightness 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 basil is finely chopped.
- 3
With the food processor running on low speed, slowly drizzle the olive oil in a steady stream through the feed tube until the mixture is emulsified and smooth.
- 4
Taste the pesto and adjust the seasoning with more salt or cheese if desired.
- 5
Transfer the pesto to a small bowl or jar and serve immediately, or cover and refrigerate for later use.
💡 Chef tips
- To prevent the basil from oxidizing and turning brown, blanch the leaves in boiling water for 10 seconds and shock them in an ice bath before blending.
- If you don't have pine nuts, walnuts or toasted almonds make excellent, budget-friendly substitutes.
- To store, pour a thin layer of olive oil over the surface of the pesto in your jar to seal out air, then refrigerate for up to one week or freeze in ice cube trays for up to three months.
✅ How it should turn out
The finished pesto should be a vibrant, deep green sauce with a silky texture, smelling intensely of fresh basil and garlic, with a rich, savory finish from the Parmesan and nuts.