How to make pesto (variations + tips)
Learn how to make pesto with this classic fresh basil pesto recipe – using only 5 ingredients, blend together in a food processor then spoon in bright, fresh flavors into your favorite dishes.
Servings: 8 2 Tablespoon servings
Ingredients
- 2 cups loosely packed fresh basil leaves
- 1 garlic cloves peeled or more to taste
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly-ground black pepper
- ¼ cup toasted pine nuts or any other nut you like
- ½ cup grated Parmesan cheese
- ¼ cup olive oil plus more for a thinner pesto
Instructions
- Toast the nuts: place the nuts in a small, dry skillet. Toast over low heat, shaking the pan often, until fragrant and toasted, about 4 minutes for pine nuts and 6 to 8 minutes for walnuts. Keep an eye on the skillet, once the nuts start to toast they will toast fast and burn quickly.
- Place basil, garlic, salt, nuts, cheese and about half of the oil in a food processor. Pulse until it’s nicely blended. Pause the food processor and scrape down the sides, then pulse again until the mixture is smooth. Add additional oil in a stream until you have the consistency you want. If you prefer a thinner pesto, add in more oil.
- Taste and Season. Give the sauce a taste (dip a veggie stick or piece of bread in), and season with extra salt and pepper to taste. Add extra Parmesan, basil or garlic if you want more of those flavors. Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Notes
Note: If you’re storing the pesto in the refrigerator rather than using it immediately, mix in the juice of one lemon or drizzle some olive oil on the top so that the pesto retains its bright green color.