Classic Fresh Basil Pesto
A simple, vibrant, and flavorful homemade pesto that far surpasses any store-bought alternative. Perfect for pasta, dips, or spreads.
Ingredients
- 2 tbsp pine nuts lightly toasted
- 2 cups fresh basil packed tightly
- 1/2 cup Parmesan cheese finely grated
- 1 small clove garlic
- 1/2 tsp salt Kosher or sea salt
- 1/4 tsp black pepper freshly cracked
- 7 tbsp extra virgin olive oil high quality
Instructions
- Heat a small pan over medium-high heat. Toast the pine nuts until light golden brown, watching closely to prevent burning. Remove immediately.
- In a food processor, combine the basil, Parmesan, garlic, salt, and pepper. Pulse until finely chopped.
- With the machine running, slowly drizzle in the olive oil until the sauce is smooth and glossy.
- If too thick, add a tiny splash of water or a little more oil to reach desired consistency.
Notes
Store in an airtight container in the fridge for up to 3 days. To prevent oxidation (browning), press a thin layer of olive oil over the top. Can be frozen in ice cube trays for up to 3 months.