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+ servings

Classic Basil Pesto

Fresh basil with toasted garlic and pine nuts along with fresh parsley to intensify the vibrant green color of the pesto!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Condiments
Servings: 1 cup

Ingredients

  • 3 garlic large cloves
  • 1/4 cup pine nuts
  • 2 cups fresh basil leaves packed
  • 2 T fresh flat-leaf Italianparsley
  • 7 T good quality extra-virgin olive oil
  • 1/4 cup freshly grated parmesan cheese
  • salt & pepper to taste

Instructions

  • In a small skillet over medium heat, add the unpeeled garlic cloves. Toast the garlic for about 7 minutes, tossing occasionally, or until the color of the garlic cloves slightly deepens. Set the garlic cloves aside to cool. Once cooled, peel the skin from the cloves.
  • In the same small skillet over medium heat, add the pine nuts. Toast the pine nuts, tossing often, for 30 seconds to 1 minute or until the nuts have turned golden. Be careful, pine nuts go from toasted to burnt quickly. Set nuts aside to cool. (Do not leave in the skillet, or they will continue to brown.)
  • In a food processor, add the toasted (peeled) garlic cloves, toasted pine nuts, basil, and parsley. Pulse until smooth, scraping down sides as needed.
  • Slowly add the olive oil until incorporated, scraping down sides as needed.
  • Transfer mixture to a bowl and stir in the parmesan cheese. Season with salt and pepper.
  • Store in refrigerator up to 3 days in an airtight container with a thin layer of olive oil on top of the pesto or plastic wrap placed on the surface of the pesto.
  • Alternatively, pesto can be frozen for up to 3 months.