Classic Basil Pesto

inItalian Recipes, Recipes, Sauce Recipes, Summer Recipes
  • YIELDS | 2-6 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 0 MINS

I grow loads of basil every year just so I can make pesto. It is great on pasta or spooned over grilled fish, chicken, or vegetables for a forkful of heaven. Make extra to freeze and use when the temperature dips to remind you that summer is just around the corner.

Ingredients

  • 2 cups packed, fresh basil leaves (no stems)
  • 2 tablespoons pine nuts, walnuts, or hulled sunflower seeds, optional
  • 2 large cloves garlic, coarsely chopped
  • 1/2 cup extra-virgin olive oil, plus more if necessary
  • 1/2 cup freshly grated Parmesan cheese or Pecorino Romano

Instructions

  1. Add  1/2 the oil, the nuts or sunflower seeds, and garlic, then add 1/2 the basil leaves, to a food processor or high-speed blender and process for about 30 seconds and until a paste forms.
  2. With the processor running, add the remaining basil, and slowly drizzle in the oil until the mixture is creamy.
  3. Keep the machine running, add the cheese and process for about 5-10 seconds or until the cheese is mixed through.

Toss with your favorite pasta. Refrigerate or freeze the leftovers. I like to pour the pesto into ice cube trays, freeze, remove and store in a an airtight container to use year round.

Notes

The pesto can be made one day ahead. Top with 1/4-inch olive oil to keep it from browning.