Basic Fresh Basil Pesto
If your're just getting acquainted with using fresh herbs in your go-to everyday recipes, a basic basil pesto is a great place to start. It's guaranteed to give you a basil herb smile.
Ingredients
- 2 cups fresh basil, loosely packed
- ΒΌ cup toasted pine nuts
- 3-5 garlic cloves, peeled (amount based on personal taste and strength of garlic variety used).
- 2/3 cup Parmesan cheese, freshly grated
- 1/3 cup plus 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, peeled garlic gloves and Parmesan cheese to food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.
- Add remaining olive oil and/or additional grated Parmesan cheese to achieve the desired consistency. Season with salt and pepper, to taste.
Notes
- Using a really good extra virgin olive oil makes this pesto really sing.
- If possible, grate your own Parmesan Cheese from a nice chunk of cheese. Second best option is to use freshly grated cheese from the store. Always check the freshness date. Never, ever, use the thing masquerading as Parmesan cheese that comes in a cardboard green cylinder.
- Leftover pesto will keep in the refrigerator for 5-7 day; 3-4 months in the freezer. Place pesto in an airtight container and add a small coating of olive oil on top of the pesto to prevent pesto from browning.
- You can also freeze pesto in an ice cube tray and pop out a cube whenever the urge for pesto strikes.