Pesto Genovese (Basil Pesto)

• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese, optional for vegan version omit
• 1/3 cup extra-virgin olive oil
• 1/4 cup pine nuts
• 2 garlic cloves
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a food processor, combine basil, pine nuts, and garlic.
2. 2 Pulse until finely chopped.
3. 3 With the processor running, slowly drizzle in the olive oil until the pesto is smooth.
4. 4 Add Parmesan cheese and pulse just to combine.
5. 5 Season with salt and pepper to taste.
6. 6 Taste and adjust seasoning if necessary.

Equipment

• Food processor

Variations

• Substitute walnuts for pine nuts for a nuttier flavor.
• Add a handful of spinach or arugula for an extra kick of greens.

Substitutions

• If pine nuts are unavailable, use walnuts or almonds.
• For a dairy-free version, omit the Parmesan or use nutritional yeast.

Pairings

• Serve with spaghetti or fusilli.
• Pair with grilled chicken or fish.
• Accompany roasted vegetables.

Nutrition

Tips

• For a smoother pesto, scrape down the sides of the processor and pulse a few more times.
• Pesto can be made a day ahead and stored in the fridge with a layer of olive oil on top to prevent browning.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Top with a thin layer of olive oil to preserve color.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and give it a stir before using.

Serving Suggestions

• Toss with hot pasta and a sprinkle of extra Parmesan.
• Spread on crusty bread for a quick bruschetta.
• Mix into mashed potatoes for a vibrant twist.

FAQ