Classic Pesto

Name: Classic Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 Servings (2 cups)
Ingredients: ¾ ¾ cup pine nuts; 7 7 garlic cloves; 6 6 cups lightly packed fresh basil leaves; 6 6 tablespoons fresh parsley leaves; 1 1 cup extra-virgin olive oil; 1 ½ 1 ½ ounces Parmesan Cheese; salt and pepper

User Reviews

4.8

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
8 Servings (2 cups)
Course
Condiments
Cuisine
American

Classic Pesto

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

¾ ¾ cup pine nuts
7 7 garlic cloves peeled
6 6 cups lightly packed fresh basil leaves
6 6 tablespoons fresh parsley leaves
1 1 cup extra-virgin olive oil
1 ½ 1 ½ ounces Parmesan Cheese grated (about 3/4 cup)
salt and pepper

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Instructions

In a 10-inch skillet set over medium heat, toast the pine nuts until lightly golden and fragrant (watch closely so they don't burn!). Transfer them to a plate and add the peeled garlic cloves to the skillet. Toast the garlic, turning once or twice, until the garlic is spotty brown, about 2-3 minutes.
In a food processor bowl, combine the pine nuts, garlic, basil, parsley, olive oil, cheese and salt and pepper (start with about 1/8 teaspoon each). Process until the pesto is smooth, about a minute or so. Scrape down the sides of the bowl and process for another 10-15 seconds.
Add additional salt and pepper to taste, if needed.
Store the pesto in the refrigerator in a covered container or in the freezer in a freezer-safe container. For smaller portions of pesto, I like to portion it into an inexpensive, plastic ice cube tray. One batch fits perfectly into a standard ice cube tray. Place the ice cube tray in a large bag (a bread bag works great), tie closed and freeze until ready to use. The pesto will pop out like ice cubes when the tray is twisted. If you want to avoid the browning that may occur on the pesto when it is refrigerated or frozen, drizzle a light layer of olive oil over the pesto before storing (I usually don't bother with this since the discoloration doesn't bother me and doesn't affect taste).
The frozen cubes of pesto can be added directly to a hot pot of cooked, drained noodles. Stir until the pesto is thawed and well-combined with the noodles.

Nutrition Information

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Serving 0.25 Cup Calories 354kcal (18%) Carbohydrates 3g (1%) Protein 4g (8%) Fat 37g (57%) Saturated Fat 5g (25%) Cholesterol 4mg (1%) Sodium 89mg (4%) Fiber 1g (4%) Sugar 1g (2%)