Fresh Basil Pesto
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.
Servings 12
Ingredients
- 3 cups packed fresh basil
- ⅔ cup extra virgin olive oil
- ½ cup pine nuts toasted until golden and cooled
- ⅔ cup grated Parmesan cheese
- 2-3 cloves garlic minced
- 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.