Classic Pesto

May 3, 2011

This is a simple, traditional pesto that goes well with pasta, toasted baguette, roast chicken and really anything else you can think of that might sound tasty with a sauce of basil, pinenuts, cheese, garlic and olive oil.

You will need:

  • 1/4 c pine nuts
  • 2 c fresh basil, lightly packed
  • 2 cloves garlic, peeled
  • 1/2 c freshly grated Parmesan cheese
  • 1/2 t salt
  • 1/2 t pepper
  • ~ 1/2 c olive oil
  • 1 t fresh lemon juice

Then you…

  1. In a small pan, toast the pinenuts over medium heat until fragrant. Remove from heat.
  2. Place basil, garlic and toasted pinenuts in a food processor. Pulse until finely chopped.
  3. Add cheese, salt and pepper to the food processor.
  4. Pulse until well mixed.
  5. With the processor running, add the olive oil through the feed tube in a steady stream. The pesto should have a mayonnaise-like consistency. Use up to an additional 1/4 c of olive oil if necessary.
  6. Add the lemon.
  7. Process until completely emulsified.

NOTE: If not using right away, transfer to a sealed container and top with a little bit of olive oil. Keeps roughly one week.


One comment

  1. just made this — mmmm delicious!

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