Ingredients
Herbs
- 2 cups fresh basil leaves
- 1/2 cup fresh parsley
Cheese & Nuts
- 1 cup grated parmesan cheese
- 1/2 cup pine nuts
Other Ingredients
- 3 whole garlic cloves (peeled)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
Instructions
- Prepare ingredients: Start by gathering all your ingredients including fresh basil leaves, fresh parsley, grated parmesan cheese, pine nuts, peeled garlic cloves, salt, pepper, and olive oil.
- Combine herbs, nuts, and seasonings: Add the basil leaves, parsley, pine nuts, garlic, salt, pepper, and parmesan cheese into a food processor or blender. Pulse and chop until the mixture reaches the consistency of a thick paste. If using a blender, you may need to process in batches to ensure even chopping.
- Incorporate olive oil: While the food processor or blender is running, slowly stream in the olive oil. Add enough oil to achieve your desired pesto consistency, whether you prefer it thicker or more fluid.
- Adjust seasoning and serve: Taste your pesto and adjust salt or pepper if needed. Use immediately as a pasta sauce, spread, or dip, or store in an airtight container refrigerated for up to a week.
Notes
- Using a food processor is preferred for easier and faster processing, but a blender works well too, especially if you process in batches.
- The amount of olive oil can be adjusted to personal preference for thicker or thinner pesto sauce.
- For longer storage, cover the pesto with a thin layer of olive oil to prevent oxidation.
- Can also freeze pesto in ice cube trays for portioned use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
