Go Back

Basil Pesto

Quick and Easy Basil Pesto, full of summer flavor
Print Recipe Pin Recipe
Servings: 6
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh basil leaves, packed
  • 1/2 cup Parmesan-Reggiano or Romano cheese grated
  • 1/2 cup extra virgin olive oil
  • 1/3 cup Pine nuts or walnuts
  • 3 med garlic cloves, minced
  • salt and pepper to taste

Method
 

  1. Combine the basil in 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)
    Note: I like to pulse basil first then add nuts so they will not be too chopped up. When they are larger they add an interesting texture to the pesto.
  2. Add the garlic and pulse a few more times
  3. 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.
  4. Add the grated cheese and pulse again until blended
  5. Add a pinch of salt and freshly ground black pepper to taste.
    Stir all together and enjoy now or place in mini ice trays for freezing.

Notes

Serving ideals:  Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
I serve with pasta adding chopped red onion and frozen garden peas.  Makes a great pasta salad.    Enjoy.  It will be "The Best You Ever Made"