Simple Recipes for Every Day
Homemade Basil Pesto
- Serves: 8
- Prep Time: 5 min
Ingredients
- 2 cups packed fresh basil leaves, (about 2½ ounces)
- 1 cup freshly grated Parmesan cheese
- ¼ cup pine nuts
- 2 garlic cloves
- ½ teaspoon fine sea salt
- 1 cup extra-virgin olive oil
Ingredients
- 2 cups packed fresh basil leaves, (about 2½ ounces)
- 1 cup freshly grated Parmesan cheese
- ¼ cup pine nuts
- 2 garlic cloves
- ½ teaspoon fine sea salt
- 1 cup extra-virgin olive oil
Method
- In a food processor, combine the basil, Parmesan, pine nuts, garlic, and salt. Pulse 20 times until just blended.
- With the processor running on low, slowly pour in the olive oil.
- Store refrigerated in an airtight container for up to 1 week, or in the freezer for up to 3 months.
Notes
We love to portion this pesto into an ice cube tray and freeze it so we always have it ready to go.