Description
A vibrant and flavorful Fresh Basil Pesto made with aromatic basil leaves, toasted pine nuts, sharp Parmesan cheese, and garlic, blended into a smooth sauce with high-quality olive oil. Perfect for pasta, sandwiches, and as a versatile condiment.
Ingredients
Fresh Herbs and Nuts
- 3 cups packed fresh basil leaves
- 1/2 cup pine nuts, toasted until golden and cooled
Dairy
- 2/3 cup grated Parmesan cheese
Others
- 2/3 cup extra virgin olive oil
- 2-3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare Basil Paste: In a food processor or blender, combine the fresh basil leaves and about 2 tablespoons of the extra virgin olive oil. Blend until it forms a smooth paste, which helps to release the basil’s aromatic oils and creates a creamy base for the pesto.
- Add Remaining Ingredients: Add the toasted pine nuts, grated Parmesan cheese, minced garlic, and the remaining olive oil to the basil paste. Pulse the mixture until smooth but still retaining a bit of texture, ensuring the flavors are well combined.
- Season: Taste the pesto and season with salt and pepper to your preference, blending briefly once more to incorporate the seasoning evenly.
Notes
- Toast pine nuts carefully in a dry skillet over medium heat until golden and fragrant to enhance their flavor.
- Use freshly grated Parmesan cheese for the best taste and texture.
- Pesto can be stored in an airtight container in the refrigerator for up to one week. To prevent discoloration, drizzle a thin layer of olive oil on top before sealing.
- For a nut-free version, substitute pine nuts with toasted sunflower seeds or omit entirely.
- Serve pesto tossed with pasta, spread on sandwiches, or as a topping for grilled vegetables and meats.