This delicious classic recipe for basil pesto is the perfect sauce to add to any pasta dish that will take it from boring to the bomb.
Servings: 16servings
Prep Time: 15 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
2packed cupsfresh basil leaves
3garlic cloves
juice of ½ lemon
½cupgrated parmesan cheese
2tablespoonstoasted pine nuts
2tablespoonsgrated pecorino romano cheese
¾cupolive oil
sea salt and pepper to taste
Instructions
Add the pine nuts to a small sauté pan over low heat and cook for 4-5 minutes or until lightly browned. Frequently stir with a spoon so they do not burn. Set aside.
Add the basil, garlic, lemon juice, parmesan cheese and pine nuts to a food processor and pulse oh high speed 12-15 times or until finely chopped.
Add in the pecorino roman cheese and salt and pepper and pulse on high speed while drizzling in the olive oil until it becomes emulsified.
Store until ready to use.
Notes
Chef Notes:
How to Store: This will keep covered in the refrigerator for up to 10 days. It freezes extremely well for up to 3 months. My suggestion, like in my sofrito recipe, would be to separate the sauce into silicone trays when freezing so you can pull out as little or as much as you’d like.
You do not have to toast the pine nuts, but it greatly enhances the flavor of the pesto by doing so.
This recipe is amazing during the summer months, especially if you happen to have your own garden with fresh basil growing. It’s a great way to use it all up.
The lemon juice adds a little bit of clean acid flavor as well as helping to preserve the bright green color of the basil in the pesto.
Be careful not to heat up the pesto too much as it will cause the sauce to separate and become oily.
The sauce should be creamy and emulsified, it should not be runny.