Fresh Basil Pesto

I don’t typically copy and paste a recipe from online but this one can’t be improved upon. I made it and it was delish! Thank you, Simply Recipes for this great recipe!

Every year we plant basil and every year the plants do so well that we can’t use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the recipe to your taste. Most pesto recipes call for Parmesan cheese, however, we often use Romano, which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Fresh Basil Pesto Recipe

  • Prep time: 10 minutes

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor

Method

1 Combine the basil with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

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Comments

  1. Leann!!! This is same staple recipe in the Cobucci kitchen! We have a small garden and mostly grown basil! It usually outperforms me 🙂 And I agree, I prefer Romano cheese and often use walnuts due to the high cost of pine nuts.

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