This makes a fairly typical pesto but without the usual added salt. It’s good in recipes or just over warm pasta.
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| Make Your Own Pesto at Home |
- 2 cups (80 g) fresh basil, packed, divided
- 3 tablespoons (27 g) pine nuts, divided
- 1 teaspoon garlic, finely minced, divided
- ¼ cup (20 g) Parmesan cheese, divided
- ½ cup (120 ml) olive oil, divided
Yield: 12 servings
- In a food processor, pulse one-third of the basil until well chopped. Add about one-third of the pine nuts and garlic.
- Blend again. Add about one-third of the cheese. Blend while slowly adding about one-third of the oil, stopping to scrape down sides of the container. Process the pesto until it forms a thick, smooth paste. Repeat until all of the ingredients are used. Mix all of the batches together well.
- Store the pesto in an airtight container for 1 week in the fridge or for a few months in the freezer.
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