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Basic Pesto Recipe

Makes about 3/4 cup pesto

  • 3 cups fresh basil leaves
  • 1/2 cup olive oil
  • 1 clove garlic, peeled and chopped
  • 1/4 tsp salt
  • 1/4 cup Optional toasted pine nuts (may use walnuts or pecans)
  • 1/4 cup Optional freshly grated parmesan, romano or pecorino cheese If you plan to freeze the pesto do not add cheese until after thawing
  1. In food processor or blender, add basil, nuts, cheese, salt, garlic and a small amount of oil. Blend until finely chopped. With machine running, drizzle in the remaining olive oil in a slow steady stream to emulsify.

    To store: Place pesto in an airtight container with plastic wrap pressed against the surface so it doesn't oxidize and turn brown. Refrigerate, up to a week. Freeze up to 6 months (thaw before using).