A Pretty Classic Basil Pesto
A Pretty Classic Basil Pesto
I call this basil pesto “pretty classic” because it hits all the standard flavor cues you know and love. Unlike traditional pesto, which is laboriously ground with a mortar and pestle, this recipe leans into the modern convenience of a food processor. That makes this a low-effort sauce that brings big flavor to any dish. Try White Bean Turkey Pesto Meatballs, Summer Greens & Beans, or simply toss it with your favorite pasta for a quick meal.
Pine nuts are the traditional choice here, but I love swapping in different nuts to switch up the flavor (and save a few bucks, since pine nuts can get spendy!). Try walnuts, pistachios, cashews, or even sunflower seeds for a little twist.
Makes: about ½ cup
Prep time:
Total time:
- 1½ cups lightly packed basil leaves
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small clove garlic, smashed and peeled
- ¼ cup pine nuts, toasted
- ¼ cup olive oil
- ¼ cup grated parmesan cheese
- ⅛ tsp. salt
- ¼ tsp. ground black pepper
- Place basil, lemon juice, zest, garlic, and pinenuts in the bowl of a food processor. Pulse several times until a rough paste forms. With food processor running, drizzle in the olive oil until saucy. Stir in cheese, salt and pepper. Adjust seasoning to taste.
- Store in the refrigerator for up to 3 days or freeze for up to 6 months.
Tip: If you want your pesto to stay bright green even longer, blanch the basil before adding it to the food processor. Add basil to boiling water for about 10 seconds and immediately transfer to a boil of ice water to stop the cooking. Gently squeeze out extra water and pat dry before proceeding with the recipe as written.
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