Basil Pesto Recipe
This classic Basil Pesto Recipe can elevate any pasta, sandwich, or soup! And it’s so easy to make, you may never purchase store-bought again.
Servings: 8 (2 tablespoons each)
Ingredients
- 4 cups loosely packed fresh basil leaves
- 1/3 cup pine nuts , lightly toasted
- 2 cloves garlic , chopped
- 1/2 teaspoon kosher salt
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
Instructions
- Place all of the ingredients (except the olive oil) in the bowl of a food processor. Process until pureed.
- With the machine running, gradually pour in the olive oil in a steady stream, to emulsify.
- Stop blending, grab a spatula and scrape any ingredients that may get stuck a bit in the food processor to redistribute the pesto in the bowl. Pulse again.
- That’s it! Taste and adjust the seasoning, if desired.
Notes
Toast the pine nuts if possible. While you don't have to toast the pine nuts, it does add a depth of flavor.
Don’t pour the oil too fast. You want a nice slow drizzle to create an emulsion.
Switch up the ingredients. Try using almonds or walnuts in place of the pine nuts for a different flavor. Pecorino, Romano, or Asiago could also work in place of the Parmesan. An equal amount of fresh parsley or cilantro can be used instead of the basil (though this will change the taste of the pesto quite a bit).
Storage. Fridge and freezer information is included in the article.
Nutrition
Calories: 188kcal | Carbohydrates: 2g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 242mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg