Perfect Basil Pesto
- PREP 10min
- COOK 5min
- TOTAL 15min
This is my favorite pesto recipe inspired by authentic Italian recipes. The flavor and texture of homemade is so much better than store-bought pesto! As an option, you can blanch your basil to make pesto. This locks in the basil’s vibrant green color so it does not turn brown over time in the fridge or when you toss it with hot pasta water.
You Will Need
2 cups fresh basil leaves, generously packed into the cup (35g)
1 garlic clove
¼ cup pine nuts, walnuts, or pistachios, lightly toasted (35g)
½ cup extra-virgin olive oil, plus more for storing (120ml)
1 ounce Parmigiano-Reggiano or Pecorino Romano cheese, finely grated, heaped ½ cup (28g)
Salt and fresh ground pepper to taste
Directions
1Blanch basil for greenest pesto (optional): Prepare a small bowl of ice water. Bring a small saucepan of salted water to a boil. Add the basil leaves to the boiling water for 10 seconds or until wilted and bright green. Then, quickly transfer them to the ice water. Drain, squeeze to remove excess water, and then pat dry with a clean dish towel.
2Process the garlic and nuts: Place the garlic clove and pine nuts in the food processor bowl. Pulse a few times until the nuts are chopped into small pieces but not completely pulverized.
3Make pesto: Add the basil leaves to the bowl and secure the lid tightly. Turn on the food processor, and while it’s running, slowly drizzle the olive oil through the feed tube in the lid. Continue processing until the mixture is mostly smooth but still has some texture. Avoid over-processing, which can turn the pesto into a paste.
4To finish: Transfer the pesto to a bowl. Gently stir in the grated parmesan cheese, then season with salt and pepper according to taste.
Adam and Joanne's Tips
- Storing: Transfer homemade pesto to an airtight container and cover with a thin layer of olive oil. Refrigerate for up to 5 days. As it sits, it might lose some of its vibrant green color (not as much if you blanch the basil).
- Freezing: You can freeze pesto in airtight containers for a few months (some say up to 6 months). When I plan to freeze basil, I leave the cheese out (the texture can change a bit). Another tip is to divide your pesto between ice cube trays and add a thin layer of olive oil. Freeze until solid, then pop the pesto cubes out and transfer them to an airtight container or freezer bag.
- The nutrition facts provided below are estimates.