Homemade Pesto Recipe with Pine Nuts
A classic recipe for homemade basil pesto with extra virgin olive oil, garlic, and pine nuts.
sweet basil leaves
lightly crushed and peeled
lightly toasted (can use ½ pine nuts and ½ walnuts)
freshly grated Parmigiano Reggiano cheese
block is best for flavor
good quality extra virgin olive oil
salt and pepper to taste
Separate the basil leaves from the hard stems and place into a large salad spinner filled with cold water.
Soak leaves for a few seconds to clean. Rinse and spin to dry the leaves.
Place basil leaves and garlic in a food processor and process until leaves are finely chopped.
Add the nuts and process until well blended.
Add cheese (unless you are freezing) and process until combined.
With the machine running, add olive oil in a slow, steady stream.
After the oil is incorporated, turn off the processor and add salt and pepper to taste.
Pour in freezer containers and freeze or store in an airtight container in the refrigerator with a small layer of olive oil on top to keep pesto from turning dark.
*Nutrition info is for 1 tablespoon of prepared sauce. Makes about 4 cups.