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–+ servings
pesto, corn and tomatoes recipe

Fresh Basil Pesto

adapted from John Ash
A delicious version of this classic Italian sauce.
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Prep Time 10 minutes
Cook Time 1 minute
Course Side Dish
Cuisine Italian
Servings 1 cup

Equipment

Ingredients
  

  • 3 cups firmly packed fresh basil leaves coarsely chopped
  • 2 tablespoons peeled and coarsely chopped garlic
  • 3 tablespoons lightly toasted pine nuts
  • ⅓ cup extra virgin olive oil
  • ⅓ cup freshly grated Parmesan Reggiano or Asiago cheese
  • kosher salt and freshly ground black pepper

Instructions
 

  • With the food processor running, drop the garlic into the bowl of the processor for a few seconds.
  • Add the basil and pine nuts to the bowl of the food processor and pulse for a few seconds. Scrape down the bowl.
  • Pour the olive oil down the feed tube of the food processor with it running for a few seconds, pureeing until smooth.
  • Remove the pesto to a bowl and stir in the cheese. Add salt and pepper to taste.
  • Cover the bowl with plastic wrap and refrigerate.

Notes

Pesto will last for up to 5 days in the refrigerator or up to 3 months in the freezer.
Keyword basil pesto, basil pesto recipe
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