Description
A quick and flavorful pesto recipe made with fresh basil, toasted pine nuts, garlic, parmesan cheese, and olive oil. Perfect for adding a burst of herbaceous goodness to pasta, sandwiches, or as a dip.
Ingredients
Scale
Dry Ingredients
- 1/3 cup pine nuts
- 1 cup tightly packed fresh basil leaves
- 3/4 cup freshly grated parmesan cheese
- 2-3 cloves garlic, minced
- Salt & pepper, to taste
Wet Ingredients
- 1/3 cup olive oil
Instructions
- Toast Pine Nuts: Place pine nuts in a skillet over medium-high heat. Continuously toss them for about 5-10 minutes until they turn lightly golden and browned on both sides. Keep a close watch to avoid burning.
- Prepare Ingredients: Assemble the rest of the ingredients, measuring the basil, grating the parmesan cheese, and mincing the garlic. Add all these ingredients into the bowl of a food processor, excluding the olive oil.
- Process the Pesto: Pulse the mixture until combined. While the motor runs on low, gradually drizzle in the olive oil. Pause to scrape down the sides to ensure even blending. Continue processing until no large chunks of pine nuts remain. Season with salt and pepper to taste and pulse briefly to combine.
- Store the Pesto: Transfer the pesto sauce to a clean jar or airtight container. Store it in the refrigerator where it will keep fresh for up to one week.
Notes
- Toasting pine nuts enhances the flavor but is optional if you prefer a quicker prep time.
- Pesto can be frozen for up to 3 months; use an ice cube tray for single servings to prevent waste.
- Adjust olive oil quantity to achieve desired consistency—add more for thinner pesto.
- Add a squeeze of lemon juice to brighten flavors if desired.
