Ingredients
2 c. fresh basil, tightly packed
1/2 c. extra-virgin olive oil
1/4 c. pine nuts
2 cloves garlic, minced
Kosher salt
1/2 c. freshly grated Parmesan
Preparation
Step 1Combine basil, oil, pine nuts, and garlic in the bowl of a food processor. Add a large pinch of salt and process until smooth.Step 2Transfer mixture to a medium bowl and stir in Parmesan. Taste and season with more salt, if needed.
How long will it last after I make it? Fresh pesto will last 5 to 7 days in the fridge, or up to 8 months in the freezer! We love freezing our leftover pesto in ice cube trays so we can pop out a single serving any time we’re craving a bowl of pasta. Can I do the whole recipe in the food processor? Totally! We like stirring the cheese at the end for texture, but if you like a smoother pesto feel free to throw everything at once! Can I make this recipe without a food processor?Absolutely! Traditionally pesto was made using a marble mortar and a wooden pestle, so if you happen to have a mortar and pestle you’re in business. You can also chop everything by hand, just make sure your knife is nice and sharp to minimize damage to the basil. What’s a good replacement for pine nuts? You can use pretty much any kind of nut you like. Almonds, pistachios, walnuts, or even pecans are all great substitutions. You can even use seeds like sunflower or pumpkin seeds! Can I use a different cheese instead of Parmesan? Absolutely! Any hard, salty aged cheese would work best. We like Pecorino or Manchego, but even Gouda would work if you’re a fan! Made it? Let us know what you think in the comment section below!
