Total Time
1min
Prep 1 min
Cook 0 mins

I have experimented with many ingredient amounts for pesto, I have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator I suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of Parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- FOR RED PESTO; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients.

Ingredients Nutrition

Directions

  1. Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
  2. Blend until a paste form, stopping often to push down the basil.
  3. Add in the Parmesan cheese and Kosher salt; blend until smooth.
  4. Transfer to a bowl.
  5. NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
  6. If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.

Reviews

Most Helpful

I used this all summer long for pasta and chicken and crostini (with a little Parmesan shaved on top). I froze some of it because I knew I couldn't keep the plant alive very long, and we made pasta with it the other night. It was still great. This is the best pesto recipe ever.

JenPo December 12, 2006

Great recipe. I followed it exactly. We are big garlic lovers, but found this a just a little too garlicky. Next time I will use less garlic. But it was very fresh and vibrant!

Doelee June 30, 2013

This was so good. We made it with a quarter arugula and used walnuts instead of pine nuts. It was delicious on our thin spaghetti and green beans with steak. Yum.

lovelysoulthief September 30, 2011

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