If you were to ask what food I could eat for the rest of my life, I would most definitely cut you off by saying ‘anything pesto!’. I’m OBSESSED and don’t foresee this changing anytime soon. I love classic basil pesto sooo much that when I get a dog, I’m going to name him pesto! Cute right? You must have a seriously good personality to rock a name like Pesto!
All jokes aside, classic basil pesto is so delicious and you can put it on anything. After a few years of force feeding my partner pesto recipes, I’m happy to say he loves it almost as much as I do. You can’t go wrong with a classic basil pesto pasta or on home made pizza but lately I’ve been enjoying it over roasted vegetables, spread on fresh baked bread, in salad dressings and dips.
This recipe yields one cup of prepared pesto. If you’re not planning on enjoying the pesto right away, make sure you cover it with a thin layer of olive oil. This will keep it from turning brown and add longevity to your green pesto. Make sure the jar is sealed tightly and keep in the fridge for 3 days. I make this recipe a couple of times a month and normally double the recipe.
If you’re planning to freeze your pesto, don’t mix in the grated Parmigiano Reggiano. Wait until the pesto is defrosted and you’re ready to eat it, then mix it in. Parmigiano Reggiano loses a lot of its flavor once grated, so freshly grated parmesan will make for a more flavorful Pesto.
The ratios in pesto differ slightly depending on your specific taste. After making this recipe a few times, you’ll know how to make ‘your perfect pesto’.
Have fun! xx
- 3 cups basil(preferably sweet basil), packed
- ⅛ cup pine nuts, toasted
- ⅛ cup walnuts, toasted
- 2 cloves garlic, coarsely chopped
- ¾ cup GOOD Olive Oil
- ½ cup Parmesan, freshly grated
- ¼ tsp freshly ground pepper
- ½ tsp salt
- Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
- With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed,
- Transfer to bowl and stir in parmigiano reggiano. You can also add parmigiano reggiano to food processor but I prefer the consistency of stirring it in.
- If freezing, transfer to an air tight container and drizzle the remaining olive oil over the top. Add the parmesan when you're ready to eat the pesto, after de-thawing!