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Recipe by Lois Held, Roberta Scher

Basic Basil Pesto

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Basic Basil Pesto
Dairy Dairy
Easy Easy
10 Servings
Allergens

Contains

- Dairy - Tree nuts
15 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar - Vegetarian - Pescatarian

Ingredients

Main ingredients

  • 2 cups lightly packed fresh basil leaves, washed well

  • 1 – 2 cloves garlic, depending on your personal taste

  • 1/3 cup pine nuts, toasted and cooled

  • 1/2 cup freshly grated Parmesan cheese

  • salt, if needed

Directions

Prepare the Pesto

1.

In the bowl of a food processor, combine the basil, garlic, and pine nuts. Pulse until coarsely chopped—this step should not take long. Add cheese and pulse one or two times to mix.

2.

With the machine running, slowly add the oil and process until it is fully incorporated and smooth. Start with half a cup and only add more if needed. Scrape down the sides once or twice during this process.

3.

Remove to a container and season with salt and pepper if necessary. This tastes delicious mixed into hot pasta. Reserve a little of the hot pasta water and mix into the pasta to thin out the pesto.

Tips:

Freezing tips for basil: In a food processor, pulse the basil and oil until almost smooth. Place tablespoons of chopped basil into ice cube trays and freeze. Use to flavor soups, sauces, or spreads. The pesto can be frozen in the same manner as well.

Notes:

If not using immediately, cover the surface with plastic wrap and refrigerate for up to 2 days.

Recipe tags

basil Chanukah cheese freezer-friendly fresh greens gluten free Italian cuisine Italian food kosher Italian food Parmesan cheese pine nuts savory Shavuos versatile
Basic Basil Pesto

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