2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste
Instructions
Pulse basil and pine nuts in a food processor-
Place the basil leaves and pine nuts into the bowl
of a food processor and pulse a several times.
Add the garlic and cheese- Add the garlic and
Parmesan or Romano cheese and pulse several times
more. Scrape down the sides of the food processor
with a rubber spatula.
Stream in the olive oil- While the food
processor is running, slowly add the olive oil
in a steady small stream. Adding the olive oil
slowly, while the processor is running, will
help it emulsify and help keep the olive oil
from separating. Occasionally stop to scrape
down the sides of the food processor.
Stir in salt and freshly ground black pepper, add
more to taste.
Serving
Suggestions
If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with
Originally Submitted
9/18/2020
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