Description
Experience the vibrant, herbaceous soul of Italian cooking with this scratch-made Classic Basil Pesto. By crushing fresh, fragrant basil with toasted pine nuts, pungent garlic, and sharp aged Parmesan, you create a silky, emerald-green sauce that elevates everything it touches. Perfect for tossing with fresh pasta or spreading over toasted crusty bread, this recipe proves that the highest quality meals often require only a few simple, fresh ingredients. It is a timeless kitchen staple that adds a bright, professional touch to your home-cooked meals.
Ingredients
2 cups packed fresh sweet basil leaves
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Instructions
Place the pine nuts in a small saucepan over medium-low heat and toast until golden and fragrant, about 3 minutes, then remove from heat to cool.
In a food processor, pulse the basil leaves, garlic, and toasted pine nuts until coarsely chopped.
With the processor running, slowly drizzle in the extra virgin olive oil in a steady stream to allow the sauce to emulsify into a silky consistency.
Stop the processor and scrape down the sides with a rubber spatula.
Add the freshly grated Parmesan cheese, salt, and black pepper.
Pulse again just until combined, keeping a slight texture to the sauce.
Notes
Always ensure your basil leaves are completely dry after washing to prevent a watery pesto. For best results, use a high-quality cold-pressed olive oil. If you prefer a nut-free version, substitute pine nuts with toasted sunflower seeds or roasted pumpkin seeds. Store in an airtight container in the refrigerator for up to one week, or freeze in ice cube trays for easy usage.
- Prep Time: 5
- Cook Time: 3
- Category: Dinner
- Method: Blending
- Cuisine: Italian