Basil Pesto
A simple pesto recipe made with fresh aromatic basil, perfect to keep on hand for quick & easy vinaigrettes, pasta sauces, or with bread & crackers.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Basil Leaves
- 2 tb. Peeled Almonds (or Pine Nuts)
- 2 cloves Garlic
- ⅓ cup Olive Oil
- ⅓ cup Grated Parmesan Cheese
- ½ tsp. Salt
- ¼ tsp. Black Pepper
Instructions
- 1
Begin by separating the basil leaves from the stems. Give them a wash and set aside to dry.
- 2
Grate 1/3 cup of fresh parmesan cheese.
- 3
In a food processor, combine basil leaves, almonds or pine nuts, whole cloves of garlic, grated cheese, salt and pepper. Pulse a few times and add the olive oil slowly. Keep the machine running until you have added all of the olive oil.
- 4
Keep pesto freshly stored in the fridge by pouring a tablespoon of olive on top of the pesto in a jar. Every time you use some, pour new olive oil on top before you put back in the fridge to keep the pesto green and vibrant.