Fresh Basil Pesto recipe

This basil pesto recipe is simple to prepare and tastes better than store-bought. It takes 10 minutes using fresh basil, pine nuts (or walnuts), garlic, parmesan, and excellent extra virgin olive oil. 

Ingredient

2 cups packed basil leaves 1 to 2 clove garlic, chopped ⅓ cup pine nuts or walnuts, toasted Juice of ½ lemon ½ cup extra virgin olive oil ½ cup finely grated Parmesan cheese Kosher salt Black Pepper

Direction

Fill a small pot partly with water and boil. Keep a dish of cold water near the stove. Prepare a food processor with the blade attachment or a blender.

Burst

1

White Line

Place basil leaves in boiling water and blanch for 5–10 seconds until wilted. Transfer basil leaves to ice water with tongs. This halts cooking.

Burst

2

White Line

Wrap basil with paper towels. Squeeze off all the water and add garlic, pine nuts, and lemon juice to the food processor.

Burst

3

White Line

Pulse until everything is chopped. Pour extra virgin olive oil carefully into the processor on low speed. Basil pesto should have texture, so don't process it too long.

Burst

4

White Line

Put the basil mixture in a small basin. Add cheese and salt and pepper to taste. Combine.

Burst

5

White Line

 If your pesto is too thick or lumpy, add additional extra virgin olive oil.See “Notes” for storage advice. Use immediately or store later.

Burst

6

White Line

also see

also see

Strawberry Compote With Rose, Mint, And Honey recipe