Easy Classic Basil Pesto, made in five minutes with a few ingredients and using your food processor! Quick and Delicious.
Easy Classic Basil Pesto
I hate to admit to it. But I will. I was never a big Pesto Lover! Basil that is, I make a really good Tomato Pesto!
Yes my mother-in-law made it a few times, even using a Mortar and Pestle. Even with her children raving about how delicious it was, I just couldn’t get that excited.
Until, one evening we were sitting around talking about food (what else)? And of course we moved onto the big question. Can you really make a good Pesto using a food processor?
Basil Pesto
So of course I decided to give it a try. I was hoping that after all these years my tastes had somewhat changed and I could get a little excited about a Darn good Classic Basil Pesto.
Using my mother-in-law’s recipe and my food processor I went to work.
Our amazing friend the Cook was convinced that the only way to make an amazing Pesto was using a Mortar and Pestle and a lot of arm work.
I convinced him otherwise. Make sure you use fresh Basil leaves, and a combination of freshly grated Parmesan Cheese and Pecorino, a good quality Olive Oil and of course some Pine Nuts.
This Classic Basil Pesto comes to together in so little time and so much better than store bought and yes I have discovered a love for Pesto! Buon Appetito.
Easy Classic Basil Pesto
Ingredients
- 1 3/4 ounces fresh basil (about 4 cups) (50 grams)
- 5 tablespoons freshly grated Parmesan Cheese (32 grams)
- 2 tablespoons Pecorino Cheese (13 grams)
- 1/3 cup olive oil (72 grams)
- 1 tablespoon pine nuts (heaping soup spoon)
- 2 cloves garlic chopped
- 1/4 teaspoon salt
Instructions
- Place food processor container and blade in the refrigerator for at least one hour.
- Meanwhile wash and dry fresh basil leaves.
- Remove container and blade from refrigerator. Add 1/3 basil leaves, half the salt, one third of the olive oil and pulse to combine. Add another 1/3 basil leaves and pulse to combine add remaining basil leaves and pulse.
- Add pine nuts, Parmesan Cheese and Pecorino, another one third olive oil, remaining salt and pulse to combine, add remaining olive oil and garlic, pulse on high to combine. Serve over cooked pasta. Enjoy!
- **Makes approximately 1 cup pesto, I served half over 3 cups cooked Penne Pasta with a little olive oil drizzled and tossed. Left over Pesto should be refrigerated.
Nutrition
Concetta Barnish says
Your pesto was easy to make and fantastic to eat.
I will look forward to more easy recipes
Rosemary says
Hi Concetta, thanks so much, so glad you enjoyed it. I hope you enjoy the other recipes too. Have a great week.
KIMBERLY POPE says
Have you every made pesto with either an avocado or spinach?
Rosemary says
Hi Kimberly no I haven’t made it with either, but I think the spinach one could be made the same as the Arugula Pesto, I imagine it would be very good. The avocado actually sounds very interesting. 🙂
Nilay says
How long can this sauce be restored in the refrigerator?
Rosemary says
Hi Nilay it can be stored in the fridge up to a week and frozen for up to 6 months. Hope that helps.
Dick Servati says
As an Italian I was drawn to your site by it’s name and really like it. My comment is about the blurb – “He was a Brave Man that first ate an oyster” Jonathan Swift I think the bravest was the guy who said “Did you see what fell out of that chicken’s rear? I think I’ll eat it”.
Rosemary says
Hi Dick, or what’s in his head and my father-in-law would have eaten it! 🙂
Jack Kelly says
I agree about the food processor. Your pesto recipe is perfect!
Rosemary says
Thanks Jack, it really is easy and delicious. 🙂
Louise says
You didn’t put the garlic in the steps although it’s in the ingredients. I usually put it in first and grind it up real fine.
Rosemary says
Hi Louise, sorry about that, I added it at the end. 🙂