Basil Pesto Recipe
Fresh, bold, and simple, this is my favorite Basil Pesto Recipe. It's loaded with garden-fresh basil, good olive oil, garlic, and pine nuts. You’ll want to serve it with everything!
Ingredients
- 2 cups fresh basil leaves washed and dried
- 3 small garlic cloves peeled
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan
- generous pinch of kosher salt and pepper
- 1/2 cup extra virgin olive oil
Instructions
- Add garlic, pine nuts and salt and pepper to food processor and pulse until finely chopped.
- Add basil and parmesan and process again until minced.
- While processor is running feed olive oil through top tube.
Notes
Your pesto can be used on pizza, pasta, on top of chicken or tomato & mozzarella salad.
Any unused can be stored in the refrigerator for a week or in the freezer for several months. If you have an ice cube tray, fill with pesto and freeze. You then have individual sized pestos to pop out of the freezer when you need them.
Any unused can be stored in the refrigerator for a week or in the freezer for several months. If you have an ice cube tray, fill with pesto and freeze. You then have individual sized pestos to pop out of the freezer when you need them.