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Basil Pesto
Fresh, bright, and takes 5 minutes. Once you make it yourself, you won't go back.
retest scheduled Adapted from Bon Appétit — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Toast pine nuts in a dry skillet over medium heat until golden. Watch carefully—they burn fast.
- Combine basil, toasted pine nuts, and garlic in a food processor. Pulse until coarsely chopped.
- Add parmesan, salt, and pepper. Pulse to combine.
- With the processor running, slowly drizzle in olive oil until smooth.
- Taste and adjust seasoning. Add lemon juice if using.
- Use immediately or store with a thin layer of olive oil on top to prevent browning.
Notes
- Pine nut swap: Walnuts, almonds, or cashews work. Pine nuts are traditional but expensive.
- Keeping it green: A squeeze of lemon and blanching the basil (10 seconds in boiling water, then ice bath) help prevent browning.
- Storage: Refrigerate up to 1 week with oil on top. Freeze in ice cube trays up to 3 months.
- Pasta ratio: Use about 1/4 cup pesto per serving of pasta, loosened with pasta water.
- Beyond pasta: Spread on sandwiches, mix into mayo, drizzle on pizza, stir into soups, or use as a marinade.
Adapted from Bon Appétit