Fresh Basil Pesto Recipe

I love basil, pine nuts and cheese, so it’s only logical that I like pesto. What isn’t logical is how long it took me to finally make my own pesto at home. Pesto is quick, easy and tastes fantastic on almost anything.

I just smeared some on a slice of toast, but I’d have to say my favourite way to enjoy pesto is simply tossed with some pasta. How do you make your pesto and what’s your favourite way to eat it?

Fresh Basil Pesto Recipe from simplyrecipes

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
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
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.
Makes 1 cup.

6 Comments add yours

  1. I ADORE pesto! My friends joke about it because if I see a dish with pesto on a menu I have to try it to test the pesto out. I never understand some places and how they make it so bland, it’s supposed to be a little party in your mouth! I like to put a little extra garlic in mine, (I’m a garlic fiend LOL). Love pesto on pasta w/ chicken, yum!

  2. looks awesome!! i like this !!!

  3. I made pesto recently too.. but without the cheese. I only add the cheese after I cook it with pasta, which is yummy too.. Pesto is great!

  4. True dat! It is so much tastier and healthier made at home. Pretty photo btw…

  5. Hi there,
    I just stumbled on your blog and I love it! I’m floored that you cooked your way through Momofuku -so impressive – can’t wait to follow you when you do Ad Hoc!
    I was just wondering if you know how long the pesto can be stored for? Or if it can be frozen? Thanks!

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