There's no better way to take advantage of fresh summer basil than with a traditional homemade pesto sauce! The easy recipe is ready in just 10 minutes.
Keyword homemade pesto, homemade pesto sauce, traditional pesto recipe
Prep Time 10minutes
Cook Time 0minutes
Total Time 10minutes
Servings 12tablespoons (about ¾ cup total)
Author Blair Lonergan
½cupfreshly grated Parmesan cheese
2tablespoonstoasted pine nuts
½teaspoonkosher salt, plus more to taste
2cupsloosely packed fresh basil leaves
½cupolive oil(or more as needed to reach desired consistency)
Black pepper, to taste
Place the Parmesan, pine nuts, garlic cloves and salt in a food processor. Pulse to combine. Add the basil to the food processor, and slowly drizzle in the olive oil while pulsing. Process until the sauce comes together in a uniform, creamy consistency, scraping down the sides occasionally and adding extra olive oil, if necessary.
Taste and season with additional salt and black pepper, if desired.
This recipe yields enough sauce for about 1 lb. (or 1.5 lbs.) pasta. You can double the ingredients for a larger batch.If you have extra pesto, place in an airtight container with the smallest top surface area. Pack the pesto tightly to eliminate air pockets, and pour a thin layer of olive oil on top. Then press a piece of plastic wrap directly onto the oil before closing the lid. The homemade pesto will last in the refrigerator for up to 1 week or in the freezer for up to 6 months.