This Fresh Basil Pesto is as bright and delicious as it gets. Try it on pasta, in a sandwich, or simply with a loaf of crusty bread.
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 12
Ingredients
3cupspacked fresh basil
⅔cupextra virgin olive oil
½cuppine nutstoasted until golden and cooled
⅔cupgrated Parmesan cheese
2-3clovesgarlicminced
Salt and pepper to taste
Instructions
In a food processor or blender, combine basil and about 2 tablespoons of the extra virgin olive oil, blend into a paste. Add pine nuts, Parmesan cheese, garlic, and remaining oil and pulse until smooth. Season with salt and pepper to taste.
Notes
Makes about 1 ½ cups.
Basil Pesto can be made up to three days in advance. Refrigerate it in a sealed container.
If you cannot find pine nuts, you can substitute them with a variety of other items such as walnuts, almonds, sunflower seeds, or pistachios.
If you prefer your basil pesto to be a little thinner, simply drizzle in more olive oil until you reach the desired consistency.
If you are unsure how to toast the pine nuts, check out this guide on How to Toast Nuts.