Pesto Recipe Recipe
Pesto Recipe Recipe brings the sun-kissed flavors of fresh basil and pine nuts together in a vibrant, no-cook sauce that's ready in minutes for pasta nights, sandwiches, or drizzling over grilled veggies.
Ingredients
- 2 cups fresh basil leaves packed, bright green, no wilting
- 1/2 cup extra virgin olive oil choose a fruity California Mill or Colavita
- 1/3 cup pine nuts toasted, sub: walnuts or almonds for a twist
- 1/2 cup freshly grated Parmesan cheese Parmigiano-Reggiano for true depth
- 2 cloves garlic peeled, swap with roasted cloves for a milder note
- 1/4 teaspoon sea salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice freshly squeezed, optional for extra zip
Instructions
- Heat a small skillet over medium heat, add pine nuts, and swirl until edges turn golden—about 3 minutes. (Watch closely; they go from perfect to overdone fast.)
- Thoroughly rinse and dry basil leaves to maintain bright color and prevent sauce from becoming runny.
- Add garlic, toasted nuts, and salt to the food processor. Stream in half the olive oil while pulsing slowly to emulsify. Then add basil leaves and pulse until mixture resembles coarse sand.
- With the machine running, pour in the remaining oil until a smooth, vibrant green paste forms. Adjust consistency with warm water if needed. Transfer to a bowl, stir in Parmesan cheese, and adjust seasoning.
- Store pesto in an airtight jar in the refrigerator for up to 5 days. Freeze in ice-cube trays for longer storage. Thaw overnight or stir directly into hot pasta for instant melting.
Notes
Hot nuts can alter the color of the pesto, so cool them before mixing. Adjust consistency with olive oil or warm water if needed. Taste and customize garlic, cheese, and lemon juice to your preference.
Nutrition
Calories: 160kcal
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