What do you do when you have an abundance of basil in your garden this time of year? You make pesto! Pesto is so versatile and can be used in so many different applications and recipes.
It’s a bright green sauce that traditionally consists of basil, olive oil, garlic, parmesan cheese and pine nuts. It originated in Italy but is now enjoyed all over the world. Pesto is typically made by crushing the ingredients with a mortar and pestle.
Basil is the main ingredient in pesto, but you can add another herb or leaf to accompany the basil to add a different flavor. You can add parsley, arugula, spinach, oregano, baby kale, or any other leafy greens to your recipe.
When it comes to the oil, premium quality extra virgin olive oil is undoubtedly the best choice for making fresh pesto. The flavor of the olive oil really comes through in the pesto and you want to ensure you have the best tasting oil to enhance the flavor profile of the pesto.
Scroll down for a printable version of this recipe
Yield: 1 cup
Active time: 10 minutes
Start to finish: 10 minutes
3 cups basil
2-3 garlic cloves
1/4 cup pine nuts
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
You can refrigerate this for up to a week, or you can freeze this pesto, and use it for the months to come. I like to put it in ice cube trays and freeze so I have portioned out cubes of pesto ready to go in my freezer.
This is a classic base recipe for pesto, but feel free to add different ingredients and truly make this your own!
If you enjoy this recipe, check out The Chopping Block's upcoming classes to learn more about flavors, pestos and cooking techniques. Here are just a few that I'm excited about: