Recipe by Sage
This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer.
Top Review by ThinOne
This was excellent! A 5 star for sure. The salt was a perfect addition. I used 2 cups of basil, and packed it firmly not super tight. It worked perfectly. I used raw hazelnuts, but otherwise followed the recipe exactly. I wouldn't change a thing. Coworkers wiped out a full single batch in about 5 minutes. Good thing I made a double batch. Robbins EVOO from Solvang, CA was the perfect oil. It was deliciously fruity and fresh. Thanks for posting this.
- 473.18 ml fresh basil leaves, packed
- 4 medium sized garlic cloves, minced
- 78.07 ml pine nuts
- 118.29 ml freshly grated parmesan cheese
- 78.07 ml extra virgin olive oil
- 4.92 ml fresh lemon juice
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
Directions See How It's Made
- Using your processor pulse the basil, garlic and pine nuts.
- Slowly add the olive oil in a constant stream while the food processor is on.
- Stop to scrape down the sides of the food processor with a rubber spatula.
- Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
- Add salt and freshly ground black pepper.
- Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
- Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
- I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.