How Long Will It Keep?

While traditionalists will tell you to use the pesto immediately, we have tested storing the pesto in the fridge and find that it is still delicious for several days. Keep it in a jar and try to avoid air pockets as you pack it into the jar. The top surface will discolor, but this is harmless.

What is the best basil to use for pesto?

We always grow a few varieties of basil in our garden and most are great when made into pesto. If you are planning on planting basil specifically for making pesto, we recommend using the classic Genovese Basil ! Most grocery stores only carry sweet varieties and they will work perfectly. Exceptions: The flavors of Thai basil (which has a lime and coconut scent to it) or Holy Basil wich is bitter do not pair well with the ingredients in pesto so we do not recommend them. While they would taste okay opal basil or purple basil will make your pesto look unpleasant. We have tried lemon basil in pesto and it adds a distinctly lemony flavor which can be good in some simple applications (like on plain pasta) but is not for everyone so proceed with caution with lemon basil.

How do you make pesto without cheese?

You can make this dairy free and vegan by skipping the Parmesan. Note that the cheese in this recipe helps to thicken the pesto. You can leave it out, but you will need to use less oil. Start with 1/2 cup oil, and check the texture. Add more to thin if desired. Add the salt and adjust the seasoning as necessary to compensate for the lack of salty cheese.

How do you make this nut-free?

You can skip the nuts all together but you will need to use less oil. Start with 1/2 cup oil and check the texture. Add more to thin if desired. You can also use 1/2 cup green pumpkin seeds (pepitas) instead of the pine nuts without adjusting the recipe otherwise.

Can you use a blender instead of a food processor?

Most blenders will work just fine. You will have to chop the garlic by hand first instead of using the food processor as mentioned in step 1. Then key is to use the "pulse" function when chopping the basil and pine nuts in step 2. You will want to continue pulsing as you drizzle in the oil until it starts moving freely around the blending jar. Then continue running the motor as you add in the remaining oil. Add the cheese and salt as directed.

Can you make this with a mortar and pestle?

Yes you can. You will need to cut the recipe in half because it is too much to fit into most mortars. We recommend chopping the garlic first in step 1. Then chop the basil to make it less fluffy. Add the basil by the handful as you crush it into the pine nuts and garlic.

Basil Pesto

Name: Easy Basil Pesto
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 cloves garlic, crushed and peeled; 4 cups packed cleaned sweet basil leaves; 1/2 cup pine nuts; 1 cup extra-virgin olive oil; 1 cup grated Parmigiano Reggiano; 3/4 teaspoon salt, or to taste

Description

This recipe for Basil Pesto is a classic and authentic recipe using pine nuts, Parmesan cheese and it only takes 5 minutes to make! It is a great way to use fresh basil and can be frozen to use for quick and flavorful weeknight meals at any time of year.

Ingredients

Units Scale

2 cloves garlic, crushed and peeled
4 cups packed cleaned sweet basil leaves
1/2 cup pine nuts
1 cup extra-virgin olive oil
1 cup grated Parmigiano Reggiano
3/4 teaspoon salt, or to taste

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Instructions

Fit food processor with steel blade attachment. Close lid and turn on motor. Drop garlic through feed tube of food processor and allow to process until finely chopped.
Open lid, add basil and pine nuts. Process until finely chopped.
Drizzle oil through feed tube with motor running.
Scrape down sides, add Parmesan, and process until rough paste forms, scraping sides as necessary to process mixture evenly. Taste and add salt to taste.

Notes

To Freeze

Portion pesto into straight sided (wide mouth) canning jars. Leave about 3/4-inch at the top to allow for it to expand as it freezes. Screw the lid on tight and freeze on a flat surface. Keep frozen until ready to use.

To Thaw

Pesto can be defrosted in the refrigerator 24 hours before using. Or you can set the jar in a bowl of warm tap water. Refresh the water every 10 minutes and allow it to thaw. To thaw in the microwave use 50 % power, and stir often as it comes to temperature very quickly due to the high oil content. For best flavor do not allow it to bubble.

Prep Time: 5 minutes
Category: Condiment
Method: small appliance
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 154
Sugar: 0 g
Fat: 17 g
Saturated Fat: 3 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 2 g