Fresh Basil Pesto recipe

This basil pesto recipe is easy and tastes better than store-bought. It takes 10 minutes using fresh basil, pine nuts (or walnuts), garlic, parmesan, and good extra virgin olive oil. 

Ingredient

2 cups packed basil leave 1 to 2 clove garlic, chopped ⅓ cup pine nuts or walnuts, toasted Juice of ½ lemon ½ cup extra virgin olive oil ½ cup finely grated Parmesan cheese Kosher salt Black Pepper

Direction

Fill a small pot partly with water and boil. Keep a dish of cold water near the stove. Prepare a food processor with the blade attachment or a blender. 

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Place basil leaves in boiling water and blanch for 5–10 seconds until wilted. Transfer basil leaves to ice water with tongs. This halts cooking. 

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Wrap basil with paper towels. Squeeze off all the water and add garlic, pine nuts, and lemon juice to the food processor. 

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Pulse until everything is chopped. Pour extra virgin olive oil carefully into the processor on low speed. Basil pesto should have texture, so don't process it too long. 

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Put the basil mixture in a small basin. Add cheese and salt and pepper to taste. Combine. 

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If your pesto is too thick or lumpy, add additional extra virgin olive oil.See “Notes” for storage advice. Use immediately or store later. 

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also see

also see

Stuffed Portobello Mushrooms recipe