Basil Pesto Recipe
My basil pesto recipe is classic, fool proof, and mouthwateringly delicious. I show you how to make authentic pesto Genovese, step by step.
Servings: 1 pint
Calories: 55kcal
Equipment
- food processor I use this 14 cup Cuisinart Processor
Ingredients
- 4 cups fresh basil leaves, rinsed and drained on a clean kitchen towel
- 2/3 cup olive oil (see notes below)
- 1/3 cup pine nuts, about 2 ounces, toasted or not
- 1/3 cup freshly shredded Parmesan cheese
- 2 cloves garlic, peeled
- 1 tsp coarse salt
- 2 Tbsp fresh lemon juice
Instructions
- Put the basil into your food processor fitted with the metal blade, pushing it down to fit, if necessary.
- Add the rest of the ingredients on top. Pulse the machine 20 times. Then scrape down the sides.
- Pulse the machine 20 more times, and scrape again.
- Run the machine for about 5 seconds. Scrape again. Give it a taste to make any adjustments to the ingredients.
- Run for a final 5-10 seconds, at most. The pesto should be perfect.
- Transfer to an airtight container and refrigerate until needed.
Notes
I use extra virgin olive oil, but it may be too strong for some. I recommend a mild style olive oil for a less bitter flavor.
Your pesto will last about a week in the fridge. Freeze for longer storage.
Nutrition
Serving: 1Tbsp | Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.2mg