This flavorful pesto recipe is made from the freshest ingredients garlic, pine nuts, and basil. Classic pesto goes well pasta, pizza, bruschetta, and can be added to soups or omelets. Make extra batches so you'll have enough to last all winter.
2 tablespoons coarsely chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
How to Make It
Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.
I found that the weights and the capacities did not quite match up. I used the capacity measurements for the cheese and the basil, which I think is why mine ended up with a little too much garlic for my taste. Now that I know, I'll improvise. However, with the blend of flavors on the butternut squash pesto pizza, the garlic didn't seem so overpowering. I'll make it again and tweak the garlic a bit.
September 05, 2016
I agree, plus it didn't make very much. I also had to add more olive oil. I have lots of Basil so I'll make more.
August 02, 2009
This was really good, and I'll definitely make it again. I made two batches; the first with three cloves and the second with just two and preferred the two clove version better. I agree that 4 oz. seemed like quite alot. that's why I made the second batch. I was happy with 2 oz. in each. This made enough (4 oz.) to fill an icecube tray. Next time I'll try the fruit preservative; it grayed amazingly quickly.
March 27, 2011
Fantastic fresh pesto. Used on Pesto Pizza with Butternut Squash, where it worked perfectly. I doubled the garlic, as I do with most recipes, and it was great. Found a great 4 oz. package of fresh basil at Whole Foods, which was perfect for making this recipe before my herbs have grown.
September 03, 2009
I must confess that I used dried basil to make this, as my little herb garden did not have 4 cups of fresh basil to spare. I added 1 cup (the math actually worked out to more) and it was quite dry and crumbly, so I added one more tbsp oil, 1/2 tsp. powdered lecithin (an emulsifier) and 2 tbsps. water. I agree that it is quite potent, but should do nicely for a variety of recipes. I used some of it immediately for CL Chicken, Red Grape and Pesto Pizza.
August 06, 2009
This recipe turned my sister into a pesto fan. The first time we made it, we loved it so much that we had it twice in one week. We love it on angel hair pasta with grilled chicken breasts.
July 25, 2009
Very easy and very good. I didn't have enough basil, so I made a half batch. I froze it without adding the cheese, then blended in the cheese after thawing. Great taste, and easy! It was a little salty, though, so I'd omit the salt next time (the parmesan cheese is salty enough).
September 05, 2013
Very easy to make. I froze the pesto in an ice cube tray so I can thaw individual portions to toss with pasta.
July 04, 2011
This is a great, delicious way to use your basil from your garden. When I made it, I used two extra large cloves of garlic, but everything else exactly like the recipe and it turned out really well. I highly recommend it!
August 16, 2009
Increase (double) the olive oil and add garlic to taste (maybe a little less than suggested, if you want it less spicy).