Basil Pesto Recipe
User Reviews
4.9
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Prep Time
9 mins
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Cook Time
1 min
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Total Time
10 mins
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Servings
16 Servings
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Calories
93 kcal
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Course
Condiments
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Cuisine
Italian
Basil Pesto Recipe
Description
The preparation begins by blanching fresh basil leaves quickly in boiling water, then shocking them in ice water to halt cooking and retain vibrant color. After thorough drying, the basil is combined in a food processor with chopped garlic, toasted pine nuts or walnuts, and fresh lemon juice.
While pulsing the mixture to a coarse texture, extra virgin olive oil is slowly added to create a smooth, silky pesto with some texture. Finely grated Parmesan cheese is stirred in last, and seasoning with kosher salt and black pepper adjusts flavor balance. The recipe yields a pesto with fresh herbal notes, creamy nuttiness, and a touch of acidity.
To preserve pesto, cover with a thin layer of olive oil and refrigerate for up to two weeks. It can also be frozen in jars or ice cube trays for several months, allowing flexible portion use.
Ingredients
- 2 cups basil packed leaves
- 1 to 2 clove garlic chopped
- 1/3 cup pine nuts or walnuts, toasted
- lemon juice of half
- 1/2 cup extra virgin olive oil
- 1/2 cup Parmesan Cheese finely grated
- kosher salt
- black pepper
Instructions
- Get ready: Fill a small saucepan halfway with water and bring to a boil. Prepare a bowl of ice water and set it near your stove. Set up a food processor with the blade attachment (or get your blender all plugged in and ready).
- Briefly blanch the basil: Drop the basil leaves in the boiling water and blanch just until they’re wilted, 5 to 10 seconds. Use tongs to transfer the basil leaves to the prepared ice water. This stops them from continuing to cook.
- Dry the basil very well: Wrap the basil in paper towels. Squeeze to wring out all the water and transfer to the food processor, along with the garlic, pine nuts, and lemon juice.
- Blend: Pulse until everything has broken down into small chunks. With the processor running on low speed, slowly pour in the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
- Stir in the parmesan: Transfer the basil mixture to a small bowl. Add the cheese and season with salt and pepper to taste. Mix to combine. If your pesto is looking a little thicker or less smooth than you like it, add a little bit more extra virgin olive oil.
- Serve or store: Use immediately or store for later (see “Notes” below for storage tips).
Notes
- Toast pine nuts or walnuts in the oven at 325°F until golden brown, watching carefully to prevent burning.
- After making pesto, cover tightly and store with a thin olive oil layer on top to prevent air exposure and preserve freshness.
- Replenish olive oil layer on stored pesto over time to maintain quality.
- Freeze pesto in sealed containers or ice cube trays up to six months for extended storage and portion control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1.4g | 3% |
| Fat | 9.6g | 15% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 5.7g | 29% |
| Cholesterol | 2.7mg | 1% |
| Sodium | 55mg | 2% |
| Potassium | 33.7mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 186.2IU | 4% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 33.9mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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