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Perfect Basil Pesto Recipe

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This Perfect Basil Pesto is a fresh, vibrant sauce made with basil, Parmesan, pine nuts, garlic, extra-virgin olive oil, and lemon. It comes together in about 10 minutes and is perfect for pasta, sandwiches, pizza, vegetables, and more.

Ingredients

  • 2 cups packed fresh basil leaves
  • 1/3 cup pine nuts
  • 2 fresh garlic cloves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Gently wash the basil leaves if necessary and dry them thoroughly to prevent excess water from diluting the pesto.
  2. Add the basil, pine nuts, garlic, and Parmesan cheese to a food processor. Pulse several times until the ingredients are finely chopped.
  3. With the food processor running on low, slowly drizzle in the extra-virgin olive oil. Continue processing until the pesto reaches the desired consistency.
  4. Add the fresh lemon juice, salt, and black pepper. Pulse briefly until combined.
  5. Taste and adjust the seasoning as needed. For a thinner pesto, add a little more olive oil.
  6. Use immediately or transfer the pesto to an airtight container for storage.

Notes

  • For pasta, loosen the pesto with a spoonful or two of warm pasta cooking water before tossing it with the noodles.
  • Pine nuts can be replaced with walnuts, almonds, pistachios, or cashews. Sunflower seeds can be used for a nut-free variation.
  • For a stronger cheese flavor, replace some of the Parmesan with Pecorino Romano and adjust the added salt to taste.
  • Adjust the amount of fresh garlic depending on how mild or pronounced you want the garlic flavor.
  • Add extra lemon juice or finely grated lemon zest for a brighter citrus flavor.
  • Part of the basil can be replaced with fresh spinach, arugula, or parsley.
  • Store pesto in an airtight container in the refrigerator for 4 to 5 days. A thin layer of olive oil over the surface can help limit exposure to air.
  • Freeze pesto in small portions or ice cube trays for up to 3 months.
  • Avoid cooking pesto over direct heat. Toss it with hot pasta away from the heat to help preserve its fresh flavor and color.

Nutrition

Find it online: https://thefamilycooking.com/perfect-basil-pesto-recipe/