How to Make Basil Pesto

Course: Sauces

Cuisine: Italian

Keyword: basil pesto how to, homemade basil pesto, how to make basil pesto

Prep Time: 10

Calories: 1321kcal

Author: Malinda Linnebur

How to Make Basil Pesto -a great guide showing you how to make a basic basil pesto recipe along with some substitutions and how to store homemade basil pesto.

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Ingredients

3 cups loosely packed fresh basil
2 large cloves garlic
1/2 cup extra virgin olive oil
1/4-1/3 cup grated Parmesan cheese
1/4 cup raw or toasted pine nuts
2-3 tablespoons fresh lemon juice
salt to taste

Instructions

Combine all ingredients in a food processor and blend until well combined. Taste and add salt as needed.
To Store: Cover with a thin layer of olive oil or press a piece of plastic wrap on the surface and store in the refrigerator for up to 1 week.
To Freeze: Pour into an ice cube tray and freeze for 2 hours or until solid. Remove from tray and store in a freezer bag in the freezer for up to 3 months. (this may discolor and leave behind a pesto flavor in your ice cube tray so may want separate trays.) Or line a small baking sheet with parchment paper and spread pesto in a thin layer. Freeze until solid then break into chunks and store in a freezer bag in the freezer for up to 3 months.
Uses: Stir into cooked pasta, risotto, or cooked tortellini.
Try it on a pizza
Spread on crostini topped with chopped tomatoes and goat cheese
Mix with mayo and use as a spread on a sandwich
Use as a dip for crackers or crusty bread
Serve over grilled chicken
Added to alfredo sauce
Use in an omelet

Nutrition