Fresh Basil Pesto
A healthier, homemade alternative that is quick to make.
Ingredients
- 2 cups organic basil leaves tightly packed
- 7 tbsp. cold-pressed organic virgin olive oil divided
- 1-2 medium garlic cloves
- 4 tbsp. pine nuts (or almonds)
- 3 tbsp. Parmegiano Reggiano cheese finely grated
- salt and pepper to taste optional
Instructions
- In a large bowl of water, wash the basil throughly.
- Remove the stems from the leaves.
- Lay the leaves on paper towels, place another paper towel on top, and pat them dry. Remove as much water as possible to ensure the pesto isn't watery.
- Using a hand blender or a small food processor, blend 5 tablespoons of olive oil and the garlic until smooth.
- Add the pine nuts to the oil mixture and blend until smooth.
- Add the basil leaves, cheese, and the remaining olive oil. Blend on low power for about 30 seconds, being careful not to over-blend to prevent the basil from heating and turning brown. The consistency should be thick and vibrant green.
- Add salt and pepper to taste, if desired.
Notes
Storage Tips:
To keep fresh basil pesto vibrant and flavorful, store it in an airtight container in the refrigerator for up to one week. To prevent oxidation and maintain its bright green color, pour a thin layer of olive oil over the top before sealing the container. For longer storage, freeze pesto in small portions, such as in an ice cube tray, and transfer the frozen cubes to a freezer-safe bag. This method allows you to enjoy the fresh taste of homemade pesto anytime, while preserving its quality and nutrients. Tried this recipe?Let us know how it was!