The Best Basil Pesto Recipe
Learn how to make the best basil pesto with this easy recipe. Fresh Genovese basil, pine nuts, garlic, olive oil, and a mix of pecorino and Parmigiano cheeses come together to create a vibrant and flavorful pesto sauce.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: About 1 cup 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Pesto:
- 6 cups loosely-packed Genovese basil, preferably young, bright-green leaves
- 1/3 cup pine nuts, preferably Italian
- 1/3 of a small, fresh garlic clove
- 1/2 cup fruity, mild extra-virgin olive oil, preferably from Liguria
- 1 teaspoon medium or coarse flaky sea salt, such as Maldon or fleur de sel (use less if using saltier pecorino-Romano cheese)
- 1/3 cup freshly-grated pecorino-Toscano cheese (pecorino-Romano is an ok substitute)
- 1/3 cup freshly-grated Parmigiano-Reggiano cheese
Instructions
- Chill the Blender Bowl: Chill the blender bowl either in the freezer or by adding water and ice cubes until ready to blend. Meanwhile, rinse, then soak, the basil leaves in water for about 10 to 15 minutes.
- Blend the Ingredients: Combine the nuts, garlic, and olive oil in the blender. Blend until the nuts are very finely chopped and the mixture is creamy. Add the salt.
- Add the Basil: In several handfuls, lift the basil from the bowl of water. Shake some of the excess water off, but not all, and add it to the blender. Pulse in the blender until it is a smooth, beautiful green color. If necessary, add more water a teaspoon at a time until it blends and emulsifies fully.
- Incorporate the Cheeses: Add the cheeses and blend again until fully incorporated and serve.
Notes
- To store pesto, place it in a container and cover the top with a thin layer of olive oil. This acts as a seal, preventing oxidization.
- This pesto can be frozen for up to 3 months. Do not heat to defrost; let it thaw at room temperature for about an hour or two, or overnight in the refrigerator.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 0.1g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 3mg
Keywords: Basil Pesto, Pesto Recipe, Homemade Pesto
Find it online: https://reemcook.com/the-best-basil-pesto-recipe/
