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15-Minute Fresh Basil Pesto
Sweet basil leaves, still fragrant from the stem, meet rich Parmesan and toasted pine nuts in this vibrant sauce. You'll want to keep a batch of this herbaceous blend in the fridge at all times. It instantly upgrades simple pasta, sandwiches, or roasted vegetables with a punch of bright flavor. Best of all, you don't need any special skills to make it happen.
Equipment
- Blender
- Food processor
Ingredients
- 2 cups firmly packed fresh basil leaves
- ¾ cup grated Parmesan cheese
- ¼ cup pine nuts, toasted if desired ( page 22 )
- ½ cup olive or vegetable oil
- 3 cloves garlic
Instructions
- 1Place the fresh basil, grated Parmesan cheese, pine nuts, olive oil, and garlic in a blender or food processor.
- 2Blend on medium speed for about 3 minutes, pausing occasionally to scrape down the sides with a rubber spatula. Scraping ensures no large chunks of garlic or nuts get left behind. Continue blending until the mixture is completely smooth.
Notes
- Storage: Keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month. The color will darken slightly as it sits.
- Equipment: If you're using a small food processor, process half of the basil first, then add the remaining ingredients and continue blending.
- Serving: A little goes a long way. Start by stirring a small amount into your pasta or roasted vegetables, then taste and add more as needed.
- Tip: Toast the pine nuts in a dry skillet over medium heat for 3 to 5 minutes before blending for a deeper, nuttier flavor.