Basil Pesto
A vibrant and aromatic homemade Italian sauce made with fresh basil, garlic, pine nuts, and rich olive oil.
Ingredients
- •2 cups packed fresh basil leaves (60g)
- •1/2 cup extra virgin olive oil (120ml)
- •1/3 cup pine nuts (50g)
- •1/2 cup freshly grated Parmesan cheese (50g)
- •2 cloves garlic, peeled
- •1/4 teaspoon kosher salt
- •1/8 teaspoon freshly ground black pepper
Instructions
- 1
Toast the pine nuts in a small skillet over medium-low heat for 3 to 5 minutes, stirring frequently, until fragrant and golden brown, then let them cool completely.
- 2
Combine the basil leaves, garlic cloves, and cooled pine nuts in the bowl of a food processor and pulse several times until coarsely chopped.
- 3
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the mixture is well blended and smooth.
- 4
Stop the processor and add the grated Parmesan cheese, kosher salt, and black pepper, then pulse just until incorporated.
- 5
Taste the pesto and adjust the salt and pepper if necessary before serving or storing.
💡 Chef tips
- To keep the bright green color, pour a thin layer of olive oil on top of the pesto if storing it in the refrigerator.
- You can substitute walnuts or slivered almonds for the pine nuts if you prefer a more budget-friendly option.
- Pesto freezes exceptionally well for up to 3 months; freeze it in ice cube trays for easy single-portion use later.
✅ How it should turn out
The finished pesto should be vibrantly green, richly aromatic with fresh basil and garlic, and have a smooth, emulsified texture that is savory and nutty.