Ingredients
Method
- Loosely pack 2 cups of fresh basil leaves into a measuring cup and place them into a food processor or blender.
- Add 3 cloves garlic, 1/2 cup grated Parmesan cheese, 1/3 cup extra virgin olive oil, and 1/4 cup pine nuts to the food processor.
- Blend the ingredients on high speed for 30-60 seconds until fairly smooth, or to your desired consistency.
- Transfer the pesto to an airtight container and store it in the refrigerator for up to 7 days.
Notes
- To prevent your basil pesto from oxidizing and turning brown, pour a thin layer of olive oil over the top before storing.
- For a creamier pesto, you can add a tablespoon of softened cream cheese or ricotta. This also mellows the garlic slightly.
- If you prefer a milder garlic flavor, blanch the garlic cloves for 30 seconds in boiling water before adding them to the food processor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a creamier pesto, you can add a tablespoon of softened cream cheese or ricotta. This also mellows the garlic slightly.
- If you prefer a milder garlic flavor, blanch the garlic cloves for 30 seconds in boiling water before adding them to the food processor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.