Fresh Basil Pesto
Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe.
Servings: 16 (Yield: 1 generous cup)
Equipment
- Food processor
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup freshly grated Romano or Parmesan cheese about 2 ounces
- ½ cup extra virgin olive oil
- ⅓ cup pine nuts
- 3 cloves garlic minced (about 1 tablespoon)
- ¼ teaspoon salt or more to taste
- ⅛ teaspoon freshly ground black pepper or more to taste
Instructions
- Pulse the basil and pine nuts: Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
- Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
- Slowly pour in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.
- Season the pesto sauce: Add salt and freshly ground black pepper to taste.Suggestions: Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.
Notes
Tip: Freeze in ice cube trays. This recipe makes 10+ cubes.
Note: Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap, making sure the plastic is touching the top of the pesto so it doesn’t have contact with air. The pesto sauce will stay greener longer that way.
