Homemade Basil Pesto
A classic basil pesto made with fresh basil, toasted pine nuts, garlic, Parmesan, and extra-virgin olive oil.
Servings: 8 servings
Ingredients
Ingredients
- ?2 cupsfresh basil leavesjust the leaves no stems
- ?1/4 cuppine nuts
- ?1 clove garlic
- ?1/2 cupfreshly grated parmesan cheese
- ?1/4 teaspoonground black pepper
- ?1/2 teaspoonsalt
- ?1/2 cupextra-virgin olive oil
Instructions
Instructions
- Measure and prepare ingredients: measure 2 cups fresh basil leaves and remove any stems; peel 1 clove garlic; measure 1/4 cup pine nuts, 1/2 cup freshly grated Parmesan, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, and 1/2 cup extra-virgin olive oil (keep the oil ready to pour).
- Toast the pine nuts: heat a dry skillet over low–medium heat, add the 1/4 cup pine nuts, and stir or shake the pan constantly until the nuts are lightly golden and fragrant (about 2–4 minutes). Immediately remove the nuts to a plate to cool.
- Add solids to the food processor: place the cooled toasted pine nuts, the 2 cups basil leaves (just the leaves), peeled garlic clove, 1/2 cup grated Parmesan, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt into the bowl of a food processor. Secure the lid.
- Start processing: pulse several times to break the ingredients down, then run the processor until the mixture is uniformly chopped—stop and scrape down the sides with a spatula as needed.
- Emulsify with the oil: with the food processor running, slowly pour the measured 1/2 cup extra-virgin olive oil in a thin, steady stream into the feed tube or into the running processor. Continue processing until the pesto is slightly emulsified and reaches your desired texture (smooth or a bit chunky). Stop to scrape sides and process again if needed.
- Finish and store: transfer the pesto to a jar or bowl and use immediately or refrigerate. If you plan to store it, smooth the surface and cover tightly (a thin film of olive oil on top helps prevent discoloration).
Equipment
- Food Processor
Notes
I use table salt to make the pesto. If you’re using kosher salt, you will need to add around 1 teaspoon. Start with½teaspoon, taste the pesto, and add more if needed.
Use fresh basil leaveswithout the stems to make the pesto.
Substitutethe basilwith kale, wild rocket/arugula, spinach, parsley and cilantro, dill, mint, wild nettle, and wild garlic.
Substitute the pine nutswith walnuts, cashews, hazelnuts, pecan, macadamia, pistachios, almonds, brazil nuts, or even peanuts.
For avegan pesto, substitute½ cup ofparmesan with¼ cupnutritional yeast.
For anut-free version, substitute the nuts with sunflower or pumpkin seeds.
Storein the fridge in an airtight container for up to 3 days. A thin layer of olive oil can prevent the pesto from oxidizing and turning brown.Freezefor up to 3 months.
Yield– This recipe makes about 1 cup of pesto, we divided it into 8 portions.
Nutritionvalues are calculated per 1 portion of pesto (?a cup)
Use fresh basil leaveswithout the stems to make the pesto.
Substitutethe basilwith kale, wild rocket/arugula, spinach, parsley and cilantro, dill, mint, wild nettle, and wild garlic.
Substitute the pine nutswith walnuts, cashews, hazelnuts, pecan, macadamia, pistachios, almonds, brazil nuts, or even peanuts.
For avegan pesto, substitute½ cup ofparmesan with¼ cupnutritional yeast.
For anut-free version, substitute the nuts with sunflower or pumpkin seeds.
Storein the fridge in an airtight container for up to 3 days. A thin layer of olive oil can prevent the pesto from oxidizing and turning brown.Freezefor up to 3 months.
Yield– This recipe makes about 1 cup of pesto, we divided it into 8 portions.
Nutritionvalues are calculated per 1 portion of pesto (?a cup)