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homemade pesto

(1 RATING)
273 Pinches 7 Photos
Kitchen Crew
Kitchen Crew
Submitted on Aug 6, 2020

Wondering what to make with all your fresh basil? Try pesto! aromatic basil is mixed with zesty garlic, fruity olive oil, toasted pine nuts, savory sea salt, and creamy Parmesan cheese. In this recipe, grated Parmesan is folded in with the basil mixture for a softer, fuller pesto. Mix this pesto with pasta, use it as a base for homemade pizza, toss it in a tomato salad, or dip crusty bread into it. This bright, wonderful pesto is soon to be one of your favorite flavors of summer.

prep time 15 Min
cook time
method No-Cook or Other
yield 1 cup

Ingredients

  • 2 cups tightly packed fresh basil
  • 1/2 cup toasted pine nuts
  • 2/3 cup light tasting olive oil
  • 2 teaspoons fresh chopped garlic
  • 1/4 teaspoon sea salt (or more to taste)
  • 3/4 cup freshly grated Parmesan cheese

How To Make homemade pesto

  • Basil, pine nuts, olive oil, garlic, and salt in a food processor.
    Step 1
    Put the basil, pine nuts, 1/3 cup of olive oil, garlic, and salt in a food processor.
  • Scraping down the sides of the bowl.
    Step 2
    Pulse 5 or 6 times. Scrape down the sides of the food processor.
  • Drizzling olive oil into a food processor.
    Step 3
    Turn the food processor to its lowest speed. Through the lid, in a slow and steady stream, pour the remaining olive oil into the food processor until the oil is combined with the basil mixture and nicely pureed.
  • Grated Parmesan in a bowl with pesto.
    Step 4
    Spoon the pesto into a bowl. Fold in the Parmesan cheese. (Note: If desired, the Parmesan can be blended in with the food processor. After streaming in the olive oil, add the cheese and blend until smooth.)
  • Crusty bread dipped into homemade pesto.
    Step 5
    Serve immediately or refrigerate until ready to serve.
  • Homemade pesto on a wooden spoon.
    Step 6
    To refrigerate or freeze the pesto, place the pesto in an air-tight container. Pour a thin layer of olive oil over the top of the pesto. Store in the fridge for two to three days or in the freezer for up to 6 months.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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