Basil Pesto
This quick and easy recipe uses a food processor to create vibrant basil pesto. It combines fresh basil, garlic, pine nuts, and olive oil, seasoned with salt and pepper, then finished with grated Pecorino cheese. Perfect as a sauce for pasta, spread, or dip.
Equipment
- 1 Food Processor
- 1 Measuring Cups
- 1 Measuring Spoons
- 1 Rubber Spatula For scraping sides
- 1 Serving Bowl
Ingredients
Main
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Pecorino cheese
Instructions
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Notes
Ensure basil is dry before processing to prevent a watery pesto. Using high-quality extra-virgin olive oil is crucial for the best flavor. Pulse ingredients rather than running the processor continuously to control texture; avoid over-processing which can heat the oil and alter the flavor. For brighter green pesto, blanch the basil leaves briefly before use. Add the cheese just before serving if possible, as it can oxidize and darken the pesto over time.