Basil Pesto Recipe
Basil Pesto
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. Quick, easy and freezer friendly, blend up a big batch to take you through the winter months.
RECIPE DETAILS
Total Time: 15 minutes
Yield: About 1 cup
Basil Pesto
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. Quick, easy and freezer friendly, blend up a big batch to take you through the winter months.
RECIPE DETAILS
Total Time: 15 minutes
Yield: About 1 cup
INGREDIENTS
5 to 6 ounces fresh basil leaves (2 big bunches or about 6 cups gently packed), divided
½ cup toasted pine nuts, or any other nut
½ cup grated Parmesan cheese
1 clove garlic
½ teaspoon kosher salt
½ cup extra-virgin olive oil
1 teaspoon fresh lemon juice
INSTRUCTIONS
Place half of the basil in the bowl of a food processor fitted with the blade attachment. Add the nuts, cheese, garlic, and salt and process until the ingredients are finely chopped.
Scrape down the sides of the bowl and add the remaining basil. Process a uniform paste has formed, stopping and scraping down the sides of the bowl as needed.
With the motor running, stream in the olive oil. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
Taste the pesto and a dash of lemon juice for more brightness. You can also add more salt or cheese if desired.
Pesto will darken and brown quickly but will still be tasty for several days. For best appearance, use right away.