Basil Pesto

The BEST Basil Pesto! Made with just a handful of simple ingredients, this pesto is packed with the flavors of fresh basil, pine nuts, and parmesan cheese. Delicious as a sauce, dip, or sandwich spread!

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Prep Time: 10

Servings:

Calories: 157kcal

Author: Cathy Trochelman

Equipment

1 food processor small

Ingredients

1/3 cup pine nuts
2-3 cloves garlic
1 teaspoon kosher salt or to taste
2 cups basil leaves only
3/4 cup olive oil extra virgin
1/3 cup parmesan cheese freshly grated or shredded

Instructions

In a small food processor, combine the pine nuts, garlic and salt. Process until well-chopped.
Add the fresh basil leaves and pulse until well-chopped.
With the food processor running, add in the olive oil until combined.
Add the parmesan and pulse or process to desired consistency.

Notes

Recipe Variations

- Substitute walnuts or cashews for the pine nuts

- Use fresh baby spinach in place of some basil (use a combination of the two)

- Use shredded or grated Parmesan

- Add additional cheese, such as pecorino romano

- Lightly toast the pine nuts before adding them to the pesto

- Roast the garlic before adding it to the pesto

- Substitute garlic powder for fresh garlic

- Add a squeeze of fresh lemon juice

- Make it smoother by adding extra olive oil

Storage Tips

Pesto can be stored in an airtight container in the refrigerator for a few weeks. The key to preserving freshness is to drizzle a thin layer of olive oil over the top before sealing the container. This will help keep the pesto green and preserve the flavor of the ingredients.

For longer storage, pesto can be stored in the freezer for up to 6 months.

Nutrition