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Recipe for Basil Pesto | Almanac.com

Basil Pesto

Photo Credit
Dmytro Mykhailov/shutterstock
Yield
1 to 1-1/2 cups
Category
Sauces
Course
Other
Special Considerations
Vegetarian
Preparation Method
No Cook
Sources
Yankee Magazine

Basil Pesto
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Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a pizza topping. This recipe calls for basil, but you can experiment with other herbs such as parsley, thyme, tarragon, and cilantro. If you’re a garlic fan, feel free to use more.

Ingredients
3 cloves garlic
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup good-quality olive oil
3 ounces Parmesan cheese, grated
Instructions

In a blender or food processor, combine garlic, basil, nuts, salt, pepper, and half of the oil. Puree, then slowly add remaining oil. If using immediately, stir in Parmesan; if not, freeze mixture in a resealable plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.) Add Parmesan before serving.

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Comments

Mimo (not verified)

1 year 10 months ago

Pesto is a sauce born in Genova and there is a precise recipe of it that not include pepper. The cheese must be 70% Parmesan and 30% Pecorino. Also the quantity of garlic is too much: for a similar amount of basil, i advise to use max 2 cloves of garlic.

sam (not verified)

1 year 10 months ago

How long will it keep in the frig.

Hi, Sam. Your pesto will stay fresh in the refrigerator for about 5 to 6 days. Enjoy!

Elaine Pacholek (not verified)

1 year 10 months ago

Your homemade pesto will not brown if you blanch your basil for just 20-30 seconds first.

Sandy (not verified)

1 year 10 months ago

Is there a way to can and not freeze this?