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–+ servings

Basil Pesto

Created by: Sarah Mock
A bowl of green pesto topped with pine nuts, surrounded by fresh basil leaves on a wooden surface.
prep time15 minutes
cook time5 minutes
total time20 minutes
Makes 6 servings

Ingredients

  • 2 cups basil leaves (fresh, slightly packed (about 50 grams))
  • 1 clove garlic (peeled)
  • ⅓ cup pine nuts (lightly toasted)
  • 1 cup Parmesan Cheese (finely grated (50 grams))
  • ½ lemon (zested)
  • 2 tablespoon lemon juice (fresh)
  • ½ -¾ cup extra-virgin olive oil (mild)
  • kosher salt (to taste)
  • ice and water (for the ice bath (if blanching))

Instructions
 

  • Toast in a dry skillet over medium-low heat, stirring often, until light golden and fragrant, 3 to 5 minutes. Transfer to a plate to cool.
    ⅓ cup pine nuts
    Two white bowls on a dark wooden surface, one containing raw pine nuts and the other containing toasted pine nuts, labeled “Raw” and “Toasted.”.

Optional Blanching

  • Bring a saucepan of water to a boil and set up a bowl of ice water. Blanch the basil leaves for 30 seconds, until bright green and wilted.
    A metal bowl filled with fresh green basil leaves sits on a wooden surface.
  • Transfer the basil to the ice bath, then squeeze out as much water as possible and pat dry.
    ice and water
  • Add the garlic, pine nuts, lemon zest, lemon juice, and Parmesan to the food processor. Pulse until the mixture looks like coarse sand, scraping down the bowl as needed.
    1 clove garlic, ⅓ cup pine nuts, ½ lemon, 2 tablespoon lemon juice, 1 cup Parmesan Cheese
    Food processor filled with finely chopped Parmesan cheese and nuts.
  • Add the basil and pulse in short bursts until finely chopped but not pureed.
    2 cups basil leaves
    A food processor bowl filled with freshly processed green pesto.
  • With the machine running, pour in the olive oil in a slow, steady stream just until the pesto is loose and glossy. Stop the machine as soon as the oil is in.
    ½ -¾ cup extra-virgin olive oil
    Green pesto in a food processor bowl, viewed from above.
  • Season with salt to taste.
    kosher salt
    A yellow spatula holding a scoop of blended green pesto, with a food processor bowl in the background.

Notes

Make ahead: Pesto can be made up to 3 days ahead. Store it in the refrigerator with a thin layer of olive oil on top.
Refrigerator: Refrigerate immediately in a small airtight container. Smooth the top and cover with a thin layer of olive oil. Use within 5 days.
Freezer: Freeze in ice cube trays until solid, then transfer the cubes to a labeled, dated freezer bag. Freeze for up to 6 months. Thaw in the refrigerator, or stir frozen cubes directly into hot pasta.
Food safety: Pesto contains fresh garlic in oil and must stay refrigerated. Do not leave it at room temperature for more than 2 hours. Do not can pesto; there is no tested safe method. Freeze it instead.

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