Homemade Basil Pesto Recipe

Homemade Basil Pesto Recipe

from themediterraneandish.com
10 min
16 servings

Ingredients

  • 2 cups packed fresh basil leaves
  • 1 to 2 clove garlic (roughly chopped)
  • 1/3 cup pine nuts (or walnuts, toasted)
  • Juice of 1/2 lemon
  • 1/2 cup extra virgin olive oil (plus more for storing)
  • 1/2 cup finely grated Parmesan cheese
  • Kosher salt and black pepper (to taste)

Directions

  1. 1

    Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.

  2. 2

    Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.

  3. 3

    Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.

  4. 4

    Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.

  5. 5

    Use immediately or store for later (see notes for storage).