Large Batch Food Processor Pesto

Name: Large Batch Food Processor Pesto
Prep time: 15 min
Total time: 15 min
Yield: 16 serving
Ingredients: 1 garlic clove; ½ teaspoon coarse salt; ½ cup pine nuts; ¾ cup extra virgin olive oil; 2 cups packed fresh basil leaves; 3 ½ oz finely grated Parmigiano Reggiano (parmesan cheese); kosher salt

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5.0

3 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
16
Calories
145 kcal
Course
Condiments
Cuisine
Mediterranean, Italian

Large Batch Food Processor Pesto

Eden Mayo

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This easy large-batch basil pesto recipe uses Samin Nosrat's method to make traditional Ligurian pesto the easiest way. Samin's secret for the best homemade food processor pesto is to not overblend the fresh basil leaves. So, you need to get the garlic and nuts smooth before you process the basil.

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Ingredients

Servings

1 garlic clove , roughly chopped
½ teaspoon coarse salt
½ cup pine nuts , lightly toasted*
¾ cup extra virgin olive oil , divided, more as needed
2 cups packed fresh basil leaves
3 ½ oz finely grated Parmigiano Reggiano (parmesan cheese) , about 2 loosely packed cups
kosher salt , to taste

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Instructions

Place the roughly chopped garlic clove in a mortar with the ½ teaspoon of coarse salt. Grind the garlic into a paste. Then add the toasted pine nuts one tablespoon at a time. Bash each tablespoon until you have a creamy paste before adding the next. Set aside. (See the notes if you prefer to do this step in the food processor.)
Use a sharp knife to slice the basil leaves into strips (to make them break down quicker in the food processor). Put the sliced basil into the food processor bowl and drizzle over half of the olive oil. Then pulse, stopping to push down the leaves with a spatula a few times until you have a fragrant, deep-green basil paste – about 2 minutes.
Transfer the basil paste to a bowl with the remaining olive oil, and add the salty garlic and pine nut paste. Mix well to combine into a creamy paste. Stir in the parmesan cheese.
Taste and adjust the salt – I add ¼ teaspoon of kosher salt. Let the mixture sit for a few minutes, then taste and adjust again, if needed. Add more olive oil until you have your preferred pesto consistency – I typically add 2 more tablespoons.
To store, transfer the homemade pesto to an airtight container and drizzle with a thin layer of olive oil to cover the pesto. Refrigerate in an airtight container for up to three days or freeze for up to 3 months.

Equipments used:

Notes

I adapted this basil pesto recipe from Samin Nosrat's method in her amazing cookbook, Salt, Fat, Acid, Heat.
Pine nuts: Toast raw pine nuts in a hot, dry pan for a few seconds – take care not to burn them. This step adds a deeper nutty flavour, but you can also use them raw, or try an alternative to pine nuts in pesto.
Vegan pesto: Whenever I make a plant-based pesto, I swap the cup of freshly grated parmesan cheese for 1 tablespoon of lemon juice and 1 tablespoon of nutritional yeast to add acidity and umami. Learn how to make pesto without cheese for a plant-based basil pesto.
No mortar and pestle? Add the garlic, salt, and pine nuts to the food processor and blitz into a coarse paste. With the processor running, slowly drizzle in half the extra virgin olive oil and blitz into a creamy mixture. Stop to scrape down the sides as needed. Add the roughly chopped basil leaves to the food processor and pulse into a vibrant green paste – stop to scrape down the sides. Continue from step 3.
Freezing: This big batch of pesto is great for freezing! Rub an ice cube tray with olive oil, then spoon in the homemade basil pesto. Drizzle each pesto cube with a little bit of olive oil. Freeze until solid, then transfer the frozen pesto cubes to a sealable freezer bag. Keep frozen for up to 3 months.

Nutrition Information

Show Details

Calories 145kcal (7%) Carbohydrates 1g (0%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Cholesterol 5mg (2%) Sodium 182mg (8%) Potassium 46mg (1%) Fiber 0.2g (1%) Sugar 0.2g (0%) Vitamin A 213IU (4%) Vitamin C 1mg (1%) Calcium 61mg (6%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 145 kcal

% Daily Value*

Calories	145kcal	7%
Carbohydrates	1g	0%
Protein	3g	6%
Fat	15g	23%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Cholesterol	5mg	2%
Sodium	182mg	8%
Potassium	46mg	1%
Fiber	0.2g	1%
Sugar	0.2g	0%
Vitamin A	213IU	4%
Vitamin C	1mg	1%
Calcium	61mg	6%
Iron	0.4mg	2%