Basil Pesto

Basil Pesto

Bright basil, garlic, and toasted pine nuts blend into a rich, aromatic Genovese-style sauce.

Total 15 min Makes 16 oz Calories 195/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

This traditional Italian pesto balances fresh basil, garlic, and Parmesan with good olive oil for a fragrant, herbaceous sauce. It comes together in minutes with a food processor and works equally well tossed with pasta, spread on sandwiches, or dolloped over roasted vegetables.

Ingredients

  • 4 cups fresh basil leaves, packed
  • 1/2 cup pine nuts
  • 3 cloves garlic
  • 3/4 cup grated Parmesan cheese
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon lemon juice

Method

  1. Toast the pine nuts in a dry 9-inch skillet over medium heat, shaking the pan often, until golden and fragrant, about 3 to 4 minutes. Remove from heat and let cool slightly.

  2. Rinse the basil leaves and pat them thoroughly dry with a clean towel.

  3. In a food processor, combine the toasted pine nuts and garlic cloves. Pulse 5 to 6 times until coarsely chopped.

  4. Add the basil leaves, Parmesan cheese, salt, and pepper. Pulse until finely chopped, scraping down the sides of the bowl as needed.

  5. With the processor running, slowly drizzle in the olive oil in a thin stream until the mixture forms a smooth, thick sauce.

  6. Add the lemon juice and pulse once more to combine. Taste and adjust salt as needed.

  7. Transfer the pesto to a jar, pressing a thin layer of olive oil over the surface to prevent browning. Refrigerate until ready to use.

Rate this recipe

★ 4.8 (1)

Basil Pesto

This traditional Italian pesto balances fresh basil, garlic, and Parmesan with good olive oil for a fragrant, herbaceous sauce. It comes together in minutes with a food processor and works equally well tossed with pasta, spread on sandwiches, or dolloped over roasted vegetables.

15 min 16 oz 195 cal

Ingredients

  • 4 cups fresh basil leaves, packed
  • 1/2 cup pine nuts
  • 3 cloves garlic
  • 3/4 cup grated Parmesan cheese
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon lemon juice

Method

  1. 1

    Toast the pine nuts in a dry 9-inch skillet over medium heat, shaking the pan often, until golden and fragrant, about 3 to 4 minutes. Remove from heat and let cool slightly.

  2. 2

    Rinse the basil leaves and pat them thoroughly dry with a clean towel.

  3. 3

    In a food processor, combine the toasted pine nuts and garlic cloves. Pulse 5 to 6 times until coarsely chopped.

  4. 4

    Add the basil leaves, Parmesan cheese, salt, and pepper. Pulse until finely chopped, scraping down the sides of the bowl as needed.

  5. 5

    With the processor running, slowly drizzle in the olive oil in a thin stream until the mixture forms a smooth, thick sauce.

  6. 6

    Add the lemon juice and pulse once more to combine. Taste and adjust salt as needed.

  7. 7

    Transfer the pesto to a jar, pressing a thin layer of olive oil over the surface to prevent browning. Refrigerate until ready to use.