Perfect Basil Pesto
- PREP 10min
- COOK 5min
- TOTAL 15min
This is my favorite basil pesto recipe inspired by authentic Italian recipes. As an option, you can blanch your basil to make pesto. This locks in the basil’s vibrant green color so it does not turn brown over time in the fridge or when you toss it with hot pasta water. You can skip this step if you prefer!
You Will Need
2 cups (36g) fresh basil leaves, generously packed into the cup
1 garlic clove
1/4 cup (36g) pine nuts or walnuts, lightly toasted
1/2 cup (120ml) olive oil, plus more for storing
1/2 cup (28g) finely grated pecorino or parmesan cheese (1 ounce)
Salt and fresh ground pepper to taste
Directions
(Optional) Blanch basil for greenest pesto: Prepare a small bowl of ice water. Bring a small saucepan of salted water to a boil. Add the basil leaves to the boiling water for 10 seconds or until wilted and bright green. Then, quickly transfer them to the ice water. Drain, squeeze to remove excess water, and then pat dry with a clean dish towel.
Place the garlic clove and pine nuts in the food processor bowl. Pulse a few times until the nuts are chopped into small pieces but not completely pulverized.
Add the basil leaves to the bowl and secure the lid tightly.
Turn on the food processor, and while it’s running, slowly drizzle the olive oil through the feed tube in the lid. Continue processing until the mixture is mostly smooth but still has some texture. Avoid over-processing, which can turn the pesto into a paste.
Transfer the pesto to a bowl. Gently stir in the grated cheese, then season with salt and pepper according to taste.
Adam and Joanne's Tips
- Storing: Transfer homemade pesto to an airtight container and cover with a thin layer of olive oil. Refrigerate for up to 5 days. As it sits, it might lose some of its vibrant green color (not as much if you blanch the basil).
- Freezing: You can freeze pesto in airtight containers for a few months (some say up to 6 months). When I plan to freeze basil, I leave the cheese out (the texture can change a bit). Another tip is to divide your pesto between ice cube trays and add a thin layer of olive oil. Freeze until solid, then pop the pesto cubes out and transfer them to an airtight container or freezer bag.
- The nutrition facts provided below are estimates.