Easy Homemade Pesto (Printable Version)
# What You'll Need:
01 -
½ cup pine nuts
02 -
2 ounces fresh basil (about 2 cups packed)
03 -
½ cup grated Parmesan cheese
04 -
½ cup olive oil
05 -
3 cloves garlic, peeled
06 -
¼ teaspoon salt, or to taste
07 -
¼ teaspoon pepper, or to taste
# Step-by-Step Directions:
01 -
Toast the pine nuts in a small skillet for 2 to 3 minutes, watching them carefully as they have a tendency to burn easily.
02 -
Add all the ingredients to a food processor and blend everything together, pulsing in 5 to 10 second bursts. Continue blending until the texture is pretty smooth. If the pesto is too dry and difficult to blend, add a couple tablespoons of water or a bit more olive oil.
03 -
Taste for seasoning and adjust with salt and pepper as needed.
# Helpful Notes:
01 -
Recipe yields about 1½ cups of pesto.
02 -
Always wash basil properly with cold water and dry thoroughly with a salad spinner or between layers of paper towels.
03 -
Feel free to adjust the garlic to your preference. For less garlic flavor, start with 1 clove and taste before adding more.
04 -
Toasting the nuts deepens the flavor for a tastier sauce.
05 -
Freeze pesto in ice cube trays for convenient portion-sized servings.
06 -
Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.