For the best flavor, use high-quality extra virgin olive oil and freshly grated Parmigiano-Reggiano cheese. Toasted pine nuts add a deeper, more complex flavor to the pesto. Pesto can be stored in the refrigerator for up to a week, or frozen for longer storage. If freezing, consider portioning it into ice cube trays for easy use. Adjust the amount of garlic to your personal preference. Some prefer a more subtle garlic flavor, while others enjoy a bolder taste. If your pesto is too thick, add a little more olive oil until you reach the desired consistency.
Basil Pesto
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING16 People
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VIEWS33
Capture the vibrant essence of summer with this classic Basil Pesto! A symphony of fresh basil, nutty Parmesan, and fragrant garlic, this emerald-green sauce elevates everything it graces. Drizzle over pasta, slather on crusty bread, or use as a vibrant marinade – the possibilities are endless!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol4 mg
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Fiber0 g
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Protein4 g
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Saturated Fat3 g
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Sodium87 mg
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Sugar0 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a food processor, combine the basil leaves, grated Parmigiano-Reggiano cheese, and olive oil. (Approximately 2 minutes)
02
StepPulse the mixture until coarsely combined, forming a vibrant green paste. (Approximately 1 minute)
03
StepAdd the pine nuts, minced garlic, salt, and freshly ground black pepper to the food processor. (Approximately 30 seconds)
04
StepContinue to pulse until the pesto reaches your desired consistency – either smooth or slightly chunky. (Approximately 2-3 minutes)
05
StepTransfer the pesto to a clean jar or airtight container. To prevent oxidation and maintain the vibrant green color, drizzle a thin layer of olive oil over the top. (Approximately 1 minute)
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Aniya Glover
Jun 5, 2025Sarah M: This recipe is so easy and the pesto tastes amazing! I used it on pasta and it was a hit.
Lou Abshire
May 25, 2025Jessica P: Freezing it in ice cube trays is a great idea for portioning! Perfect for single servings.
Chaya Nitzsche
Apr 22, 2025Michael B: I added a little lemon juice for extra brightness, and it was delicious.
Mabelle Metzdaniel
Apr 13, 2025Emily K: The blanching trick really works! My pesto stayed bright green for days.
Kaitlin Konopelski
Mar 19, 2025Kevin R: Watch out when blending, if you do it too long the heat will oxidize the basil and make it turn brown!
Gerda Bahringer
Feb 22, 2025David L: I've made pesto before, but this recipe is by far the best. The tip about toasting the pine nuts is a game-changer!