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Basil pesto

Favorite Basil Pesto


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 heaping cup (18 tablespoons) 1x

Description

The best way to use up a boatload of fresh basil? Pesto, of course! Here’s our best basil pesto recipe, made the classic Italian way.


Ingredients

Scale
  • 1/2 cup raw unsalted pine nuts, cashews, or walnuts*
  • 1/2 cup grated Parmesan cheese
  • 2 medium garlic cloves
  • 2 cups loosely packed fresh basil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 cup olive oil, plus additional as needed

Instructions

  1. In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
  2. In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
  3. Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.

Notes

*Pine nuts are traditional, but can be expensive. Cashews and walnuts also have great flavor and are easier to find. You can use any of these variations!

  • Category: Sauce
  • Method: Blended
  • Cuisine: Italian

Keywords: Recipes with Pesto, Basil Pesto Recipe