Basil Pesto
Print RecipeServings: 30 ounces
Classic Italian Basil Pesto is easy to make and freezes well for use when you need a little something added to a recipe. Or pull some pesto cubes out and make that Pasta alla Genovese.
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Equipment
- 1 Spatula
- 1 Grater
Recipe Multiplier
Basil Pesto Ingredients
- 6 ea Garlic Cloves
- ½ cup Pine Nuts - Toasted and Cooled
- 4 cups Basil - Packed
- ¾ cup Extra Virgin Olive Oil
- 1 cup Parmesan Grated
Instructions
Making the Pesto
- In a food processor, add the garlic and toasted pine nuts (or toasted walnuts)Pulse to break mince.Scrape the sides in between pulses.
- Add the basil, two cups at a time.Pulse between the additions to break down the basil to fit the second two cups.
- Add the second two cups.Pulse to break down and scrape the sides to ensure all is getting incorporated.
- While the food processor is running drizzle in the olive oil.As the oil begins to incorporate stop about half way through and scrape the sides.
- While running add the remaining olive oil.Process until the pesto is well combined. about 30 seconds.
- Remove the lid to the processor, scrape the sides and top.
- Add the parmesan and pulse to incorporate. Scrape the sides as necessary to incorporate.
- Use the pesto immediately or freeze in ice cube trays.The pesto will keep in the refrigerator for 3-5 days. The top of the pesto may brown but can be mixed before use to brighten it up. Enjoy!