This herb-packed sauce tastes like summer on a plate.
This basil pesto recipe is perfect for pasta, grilled vegetables, minestrone, or shrimp. It's classic basil pesto made in a food processor instead of with a mortar and pestle. Be sure to add the oil slowly so it emulsifies the sauce; otherwise, it becomes too thick and pasty.
This recipe is a good starting point for the amount and type of pesto you prefer. Adjust the recipe to fit your needs by cutting it in half for a smaller batch or doubling or tripling it. Leftovers will keep in the refrigerator for up to five days when topped with a layer of oil to prevent oxidation. If you are making a large batch of pesto to stash in the freezer, omit the cheese for now and add it when you are ready to thaw and use the sauce.
You can customize this recipe with your favorite nuts, greens, cheese, and oil. Try walnuts, pecans, or pistachios instead of pine nuts, parsley, arugula, or blanched kale instead of basil. A sharp cheese like cheddar or Gruyère can be used instead of Parmigiano-Reggiano, and avocado or nut oil can be substituted for olive oil. After blending the pesto, stir in a pinch of smoky chile powder, black pepper, or crushed red pepper flakes for added flavor!
Ingredients
2 tablespoons pine nuts
3 cups basil leaves (1 large bunch)
2 garlic cloves, smashed
½ cup freshly grated Parmigiano-Reggiano cheese
½ cup extra-virgin olive oil
1 teaspoon kosher salt
Directions
Toast pine nuts in a small skillet over medium, stirring frequently, until golden, 5 minutes (you can also toast them in a 350°F oven for 10 minutes). Transfer nuts to the bowl of a food processor to cool.
Pulse nuts with basil, garlic, and cheese until blended, scraping down sides of the bowl as needed, 5 pulses. With the machine running, slowly pour in olive oil and puree until almost smooth—season with salt and store in an airtight container in the refrigerator for up to 5 days.
