Fresh Basil Pesto recipe - made with an abundance of fresh basil leaves, rich extra virgin olive oil, flavorful parmesan cheese, bold garlic and buttery pine nuts. It's a proud and vibrant sauce that never disappoints! Makes about 1 cup.
Ready in: 15minutes
3cups (packed, 65g)fresh basil leaves
1/2cup (35g) gratedparmesan cheese
1/4cup (36g)pine nuts(toasted or un-toasted)
1/2cupextra virgin olive oil
Add basil, parmesan, pine nuts, and garlic to a food process. Cover and pulse until finely minced.
Scrape down processor. Recover and with food processor running slowly poor in olive oil, through feed tube of the lid insert, and blend until mixture is nearly smooth.
Season with salt to taste.
Use right away, or store in an airtight container in refrigerator for up to 6 days or freeze for 3 months.
To reduce oxidation topped pesto with a thin layer of olive oil before storing.
Use walnuts, pistachios or slivered almonds in place of pine nuts.
Opt for Pecorino Romano cheese in place of parmesan.
Make it vegan using a vegan parmesan cheese.
Substitute half spinach or kale for half of the basil.
Try it with red pepper flakes for a bit of heat.
Add other herbs like parsley or sneak in a little oregano or marjoram.
Make it thinner or thicker using less or more olive oil.
Use a mortal and pestle to prepare it, instead of a food processor.