Basil Pesto Recipe

Method6 steps · about 10 min

1. 1

   Step 1: Wash the basil leaves (2 cups) and half lemon, discarding the wash water. Squeeze the juice from the half lemon and keep it aside. Half-fill a small saucepan with fresh water and bring it to a boil. Prepare a separate bowl of water and ice beside the stove. Fit the food processor with its blade attachment.

   Uses 2 cups packed fresh basil leaves · ½ lemon, juice only · Water, as needed for washing produce, blanching basil and an ice bath; discarded · Ice, as needed for cooling the basil; discarded

   
2. 2

   Step 2: Drop all the basil leaves into the boiling water. Blanch for 5–10 seconds, checking from 5 seconds and lifting them as soon as they wilt. Immediately transfer the leaves with tongs into the ice bath to stop cooking.

   Blanch basil; check at 5 seconds · 1 minUses All the washed basil leaves from step 1 · The boiling water and separate prepared ice bath from step 1

   
3. 3

   Step 3: Lift the basil from the ice bath and discard the bath and blanching water. Wrap the leaves in paper towels and squeeze them very dry. Transfer to the processor with the 1–2 peeled, chopped garlic cloves (1–2), ⅓ cup pine nuts and all the reserved half-lemon juice.

   Uses All the cooled basil leaves lifted from the bath in step 2 · All the reserved juice from the half lemon in step 1 · 1–2 garlic cloves, chopped · ⅓ cup plain pine nuts

4. 4

   Step 4: Pulse until the ingredients are in small pieces. With the processor running on low, slowly pour in the ½ cup olive oil. Stop while the pesto still has a little texture rather than processing it into a completely smooth paste.

   Uses All the ingredients loaded into the processor in step 3 · ½ cup extra virgin olive oil

5. 5

   Step 5: Transfer the blended mixture to a bowl. Stir in the ½ cup finely grated Parmesan and season with kosher salt and black pepper to taste. Add a little extra olive oil only if the pesto needs loosening.

   Uses All the blended basil mixture from step 4 · ½ cup finely grated Parmesan cheese · Kosher salt, to taste · Black pepper, to taste · Extra olive oil to loosen the pesto, only if needed

6. 6

   Step 6: Use immediately as a sauce or condiment. For storage, transfer to a clean airtight container, adding a thin layer of extra olive oil if desired, and refrigerate at 40°F or below for no more than 4 days. For longer storage, freeze in a freezer-safe container with room for expansion, or freeze small portions until solid and transfer to a freezer bag. Thaw in the refrigerator and use a clean spoon. The batch makes about 1 cup, or sixteen tablespoon-sized portions.

   Uses The finished pesto from step 5 for immediate use or cold storage · Optional thin olive-oil layer for cold storage