Classic Basil Pesto Recipe
Make this and freeze it in small batches and use it as a spread or as a pasta sauce.
Ingredients
- 5 cups packed fresh basil leaves
- ⅓ cup pine nuts
- 1 large clove garlic, peeled
- Kosher salt and freshly ground black
- pepper
- ¼ cup extra-virgin olive oil; more for
- storing
- 1 oz. grated Parmigiano-Reggiano (1/2
- cup from a box grater; 1 cup from a rasp
- grater)
Instructions
- 1
In the food processor, puree the basil, pine nuts, and garlic.
- 2
Add the oil through the feed tube as the motor is running.
- 3
Stir in the cheese, salt and pepper. Makes 1 cup Store in the fridge for about a week (put a thin layer of olive oil on the top of the pesto) Store in the freezer for 6 months. Note: if using for pasta. Once the pasta has oiled, save pasta water. Spoon a generous amount of pesto into the serving bowl, thin out with 1 or two tbsp. pasta water, add pasta.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
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Frequently Asked Questions
How do I make Classic Basil Pesto?
This Classic Basil Pesto recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this classic basil pesto?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.