Basil Pesto
A vibrant, quick basil pesto made in a blender or food processor. Toss with pasta, spread on sandwiches, or dollop over grilled chicken for an instant flavor boost.
- Total time
- 10 min
- Servings
- 4
- Calories
- 320
- Protein
- 6g
Ingredients
- 2 cups fresh basil leaves
- ½ cup Parmesan cheese, grated
- ¼ cup pine nuts
- 1 clove garlic clove
- ½ cup olive oil
- ¼ teaspoon salt
Instructions
- 1
In a food processor or blender, combine the 2 cups basil leaves, 1 garlic clove, and 1/4 cup pine nuts. Pulse until coarsely chopped, about 10 short pulses.
- 2
Add the 1/2 cup grated Parmesan and 1/4 teaspoon salt. Pulse again until the mixture is finely ground but not pasty, about 5 pulses.
- 3
With the machine running, slowly drizzle in the 1/2 cup olive oil. Blend until the pesto is smooth and emulsified, about 30 seconds. Stop and scrape down the sides once.
- 4
Taste and adjust salt if needed. Use immediately, or store in a jar with a thin layer of olive oil on top to prevent browning.
Tools you’ll need
- Food processor or blender
- Rubber spatula
- Measuring cups and spoons
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