Description
There isn't much better than homemade basil pesto, especially when it comes together so quickly in a food processor. We like to add a big handful of fresh parsley to bulk up the sauce, along with some fresh lemon juice to cut through richness of the pine nuts and parmesan cheese.
Ingredients
Units
Scale
- 2 cups lightly packed fresh basil, leaves and tender stems
- 1 cup lightly packed fresh parsley, leaves and tender stems
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup pine nuts
- 1 garlic clove, minced
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. table salt
- 1/4 tsp. black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Wash and dry basil and parsley. Transfer to the base of a food processor and add parmesan, pine nuts, garlic, lemon juice, salt and pepper. Pulse until finely chopped, about 15 pules, scraping down the sides of the bowl as needed. With the food processor running, slowly drizzle in olive oil through the food chute until well incorporated. Serve immediately or store in an airtight container for up to 3 days (see note).
Notes
- Adding a big handful of fresh parsley adds bulk to the pesto without taking away the flavor of the basil.
- If you want to maintain the vibrant green color, consider boiling the herbs for 10 seconds, immediately transferring to a large bowl of ice water, and squeezing dry before adding to the food processor. This helps seal the green color.
- To store, add a thin layer of olive oil on top of the pesto then a piece of plastic wrap directly on top of the oil. This should help maintain the color.
- Prep Time: 5 min.
- Cook Time: 0 min.
- Category: sauces
- Method: blending
- Cuisine: Italian