Homemade Basil Pesto Recipe & Tips
Classic pesto is an Italian sauce made of fresh basil, pine nuts, garlic, and aged hard cheese–typically grated Parmesan–all brought together by a drizzle of quality extra virgin olive oil and seasoned simply with salt and black pepper.
Traditionally, pesto sauce was made using a mortar and pestle, which produces great texture. But a food processor, like I use in today’s recipe, works very well.
INGREDIENTS
2 cups packed fresh basil leaves
1 to 2 clove garlic roughly chopped
1/3 cup pine nuts or walnuts, toasted
Juice of ½ lemon
1/2 cup extra virgin olive oil plus more for storing
1/2 cup finely grated Parmesan cheese
Kosher salt and black pepper to taste
INSTRUCTIONS
Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
Use immediately or store for later (see notes for storage).
Traditionally, pesto sauce was made using a mortar and pestle, which produces great texture. But a food processor, like I use in today’s recipe, works very well.
INGREDIENTS
2 cups packed fresh basil leaves
1 to 2 clove garlic roughly chopped
1/3 cup pine nuts or walnuts, toasted
Juice of ½ lemon
1/2 cup extra virgin olive oil plus more for storing
1/2 cup finely grated Parmesan cheese
Kosher salt and black pepper to taste
INSTRUCTIONS
Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
Use immediately or store for later (see notes for storage).
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