Fresh Basil Pesto
Basil plant growing wild by the end of summer? Great! Too much fresh basil = fresh pesto = pure food happiness. Truth.
Servings: 2 cups
Calories: 83kcal
Ingredients
- 3 cups fresh basil see notes
- ½ cup pine nuts see notes
- 4 cloves garlic smashed
- 1/2 t. salt
- 1/4 t. pepper
- 1 cup olive oil
- ½ cup parmesan grated
Instructions
- Pulse basil, pine nuts, garlic, salt, and pepper in a food processor until roughly chopped.
- Slowly drizzle olive oil into the mixture, pulsing until smooth.
- Add parmesan and puree for 30 seconds.
- Store in an airtight container immediately and keep in the fridge.
Notes
Substitute up to 1 cup fresh parsley for 1 cup fresh basil; substitute up to 1/2 cup walnuts for 1/2 cup pine nuts.
Air will turn the pesto brown; for best storage, pour a thin layer of olive oil over the surface before sealing. This keeps the bright color but isn't strictly necessary.