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My Favorite Basil Pesto reicpe
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My Favorite Basil Pesto
Prep Time
15 mins
Total Time
15 mins
 
Homemade basil pesto is bright and bursting with fresh basil and flavor. I like to add an additional green herb or leafy vegetable, like arugula or spinach to help balance the basil flavor. If you are making a lot of pesto and want to freeze it, omit the cheese. Store the pesto in an airtight container with a layer of olive oil over the top to protect the basil. The pesto will keep in the freezer for up to three months. Defrost the basil pesto in the refrigerator and add the grated cheese before you use it. Pesto is delicious stirred into pasta. This recipe makes more than enough of sauce for a pound of pasta.
Servings: 3 /4 cup (200 ml)
Author: Ginger
Ingredients
Basil Pesto
  • 2 cups lightly packed (38 g) basil leaves cleaned, dried, and stems removed
  • 3/4 cup (20 g) arugula cleaned , dried and stems removed
  • 1 clove garlic chopped
  • 1/4 cup (27 g) pine nuts lightly toasted
  • Zest of half a lemon
  • 1/2 tsp Kosher salt
  • 1/2 cup (125 ml) extra virgin olive oil
  • 1/2 cup (40 g) freshly grated Romano or Parmesan cheese, or a blend of both
  • Little squeeze of fresh lemon juice if needed to brighten the pesto*
Instructions
Basil Pesto
  1. Place the basil leaves in a food processor and process until the leaves are slightly chopped. Add the arugula and process with the basil to combine.
  2. Add the garlic, lemon zest, Kosher salt, and pinenuts and pulse until an even consistency is achieved.
  3. Add half of the olive oil and process until smooth. Using a rubber spatula scrape down the sides of your food processor and stir it around. Add more olive oil until you reach the consistency you want. Taste and correct seasoning. Before you add more salt, remember the cheese is not added yet and is salty.
  4. If using soon, pour the pesto into a small bowl and stir in the grated cheese. Start by adding half the cheese, stir and taste. Add more cheese as you wish. Regrigerate the pesto without the cheese until needed. Add the cheese to the pesto before using.
  5. Stir the specified amount of pesto into your favorite pasta and serve immediately.
  6. Pesto is best used immediately or the day it is made. It will last for a week in the refrigerator, or freeze, without the cheese, for 3 months.
  7. Never heat up pesto. Heat causes the pesto to change color and the flavor lose its intensity.
Recipe Notes

*Adding an acid like lemon juice could change the color of leafy greens and other vegetables. If you feel the pesto needs to get brighter, add a little squeeze of lemon juice just before using.