I love pesto on everything from pasta to sandwiches. In pasta salads or even mixed into an aioli. I also really love to add it to butter and melt it over grilled fish in the Summer time.
We are just getting into basil season and if you grow your own, you are going to be looking for something to do with it. I love making this pesto recipe and freezing it in ice cube trays so that I can pop out however much I need depending on what I am going to make with it.
Here’s what you need for pesto sauce
Basil-This is a great way to use up all of that extra basil you are going to grow this year
Garlic- I like a garlic heavy pesto, but you can use 1-2 cloves depending on size or 3 if they are super small
Pine nuts-This is totally optional. My daughter has a tree nut allergy, so I usually make mine without the pine nuts, but they do add a nice buttery flavor. So, if you can eat them and you like them, add them in. If not, your pesto is still going to be amazing.
Parmesan Cheese- Good quality grated Parmesan in here as you are using this sauce in it’s raw form
Olive Oil-Good quality olive oil as you are not using it to cook. The fruitiness of a good olive oil will come through in the flavor here.
Kosher Salt-Always kosher salt when we are cooking
Freshly cracked black pepper- You can taste the difference in this recipe, so go for the freshly cracked
Chef’s Tips
My biggest tip for making a vibrant pesto is to not over blend it. Lightly pulse the basil with the pine nuts, if using, then add in the rest and only lightly pulse. The more you puree, the more you are damaging the basil and that is what makes it turn black on you. Also, oxygenation of the pesto with cause it to turn color. So, keep it covered while storing in the fridge. Also, pesto freezes very well, so make a big batch and freeze the leftovers. ENJOY!
Best Pesto Recipe
Ingredients
- Ingredients
- 2 cups fresh basil leaves no big stems
- 2 tablespoons pine nuts optional
- 2 large cloves garlic
- ½ -3/4 cup extra-virgin olive oil
- ½ cup freshly grated Parmesan cheese
Instructions
- Combine basil leaves and pine nuts (if using) in a food processor and pulse lightly until finely minced.
- Add the cheese and lightly pulse again. With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Season lightly with kosher salt and freshly cracked black pepper. Store covered in refrigerator or freezer. ENJOY!
