Classic Basil Pesto Recipe
If you're craving something fresh, vibrant and full of flavor, this classic basil pesto is just what you need.
Equipment
- Food processor or high-powered blender
- Microplane or zester
- Spatula
- Citrus juicer (optional)
- Skillet (optional)
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup freshly grated Parmesan cheese
- ⅓ cup pine nuts or toasted walnuts for a budget-friendly twist
- 2 garlic cloves peeled
- ½ cup extra virgin olive oil
- Zest of 1 lemon optional, but recommended
- Juice of ½ lemon
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep Your Ingredients: Wash and dry the basil thoroughly. Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden and fragrant. Let cool slightly.
- Blend the Base: In your food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse a few times until everything is coarsely chopped.
- Add the Oil: With the processor running, slowly stream in the olive oil until smooth and creamy. Scrape down the sides as needed.
- Finish with Flavor: Add the lemon zest, lemon juice, salt, and pepper. Pulse again to combine. Taste and adjust seasoning to your liking.
- Store It Right: Pour into a small jar or container and top with a thin layer of olive oil to prevent browning. Refrigerate for up to 5 days or freeze for up to 3 months.
