Fresh Basil Pesto
The ultimate sauce for summer, Fresh Basil Pesto combines aromatic basil, zesty lemon, and creamy pine nuts. This vibrant, flavorful blend is perfect for pasta, sandwiches, or as a dip. Enjoy a taste of summer and make your own batch today!
Equipment
- Blender
- Food Processor
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 cups basil leaves packed, fresh
- 2 cloves garlic or 3-4 roasted cloves
- 2 tablespoons pine nuts
- 1 tablespoon lemon juice freshly squeezed
- 1/4 cup olive oil extra virgin, more or less as needed
- 4-5 tablespoons pecorino or parmesan cheese optional, grated
Instructions
- If you’re using roasted garlic, roast your cloves prior to making your pesto. If using raw garlic, cut out the green inner part of each clove. Also, separate the basil leaves from the stems as it takes time, but don’t skip this step.
- Add your garlic and a small pinch of salt to the mortar. Use 1 clove for a typical pesto, or 2 cloves for a stronger flavor. Grind it into a paste.
- Begin to add your basil. Start with about a third of your leaves and a bit more salt. Use a rotational motion to grind against the mortar walls.
- Continue grinding in the basil until it’s well broken down. Use a spatula to scrape the sides and incorporate everything together.
- Now it’s time to add the pine nuts, grinding them into the mixture for a creamy texture.
- Stir in your lemon juice to add brightness to your pesto.
- Incorporate the olive oil slowly, stirring until you achieve a glossy consistency.
- Taste and adjust the seasoning. Your Fresh Basil Pesto is ready to enjoy!
Notes
- Mortar and Pestle: Using this traditional method enhances the flavor.
- Storage: Keep in an airtight container for up to a week.
- Freezing: Freeze in ice cube trays for later use.
- Tasting: Always taste and adjust flavors to your liking.
- Variations: Experiment with different nuts or herbs!