WEEKDAYS 1e|12c|p

Basil Pesto

Carla Hall
Servings: 2 cups
1 to 30 min

Make your own basil pesto in minutes with Carla's quick and easy recipe!

  • Ingredients
  • step-by-step directions
Basil Pesto
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil (divided)
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper (to taste)
  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and whirl until mixture is bright green and smooth. Season with salt and pepper.
  • If you're using the pesto immediately, add all of the remaining oil and whirl until smooth. Transfer pesto to bowl and mix in the Parmesan cheese.
  • If freezing, transfer to an airtight container or ice cube tray and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Similar categories: Cuisine Italian
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