Classic Basil Pesto
This Classic Basil Pesto is incredibly simple to make, and can be tossed with pasta, spread on bread, dolloped on pizza, and more!
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 , makes 1.5-2 cups pesto
For the Basil Pesto:
- 3 cloves garlic peeled
- 1/2 cup toasted pinenuts
- 2 oz fresh basil leaves
- 1/4 tsp salt or to taste
- 1/8 tsp freshly ground black pepper or to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated parmigiano reggiano cheese
Ideas for Using the Pesto (optional)
Place the peeled garlic cloves and toasted pinenuts in a food processor, and process for about 30 seconds until it’s well pureed and almost pastey.
Add the basil leaves to the food processor, along with the salt and pepper, and pulse it until the basil is chopped up.
With the food processor running, pour in the olive oil, and once it’s incorporated, stop the food processor.
Add the parmesan cheese, and pulse it in a couple of times until incorporated.
Do a final taste of the pesto and decide if it might need more salt or pepper. Now it’s ready to be used and enjoyed!
Store leftover pesto in the refrigerator for up to 3-4 days.
Pesto may be frozen as well, but it's best used in cooked applications after being frozen, such as in pasta sauces.
Calories: 114kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 60mg | Fiber: 1g