Imagine transforming simple, fresh ingredients into a vibrant, aromatic sauce that can elevate any dish from ordinary to extraordinary. Our Big Batch Basil Pesto recipe is not just a condiment—it's a culinary adventure that brings the sun-drenched flavors of Italy straight to your kitchen. Whether you're a seasoned home chef or a curious cooking novice, this foolproof pesto will have you impressing family and friends with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 4 cups fresh basil leaves
- 1 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 4 cloves garlic
- 1 cup olive oil
- Salt and pepper to taste
Instructions
- Carefully wash fresh basil leaves under cool running water, then thoroughly pat dry using clean kitchen towels or paper towels to remove excess moisture.
- Toast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown and fragrant, approximately 3-4 minutes. Remove immediately to prevent burning and let cool.
- Peel and roughly chop garlic cloves to prepare for blending.
- In a food processor, combine basil leaves, toasted pine nuts, peeled garlic cloves, and grated Parmesan cheese. Pulse several times to create a coarse mixture.
- With food processor running, slowly drizzle olive oil in a steady stream, allowing the ingredients to emulsify and create a smooth, consistent texture.
- Stop processor and scrape down sides with a rubber spatula to ensure all ingredients are evenly incorporated.
- Season with salt and freshly ground black pepper, tasting and adjusting seasoning as needed.
- Transfer pesto to an airtight container, smoothing the top and drizzling a thin layer of olive oil to prevent browning.
- Store in refrigerator for up to one week, or freeze in small portions for up to three months.
Tips
- Always use fresh, high-quality basil leaves for the most intense flavor. Avoid wilted or discolored leaves.
- Toasting pine nuts is crucial—watch them carefully to prevent burning, as they can go from perfectly golden to burnt in seconds.
- For a smoother consistency, ensure all ingredients are at room temperature before blending.
- If pine nuts are expensive, you can substitute with more affordable nuts like walnuts or almonds.
- To prevent basil from oxidizing and turning brown, add a small amount of lemon juice during blending.
- When storing, always top the pesto with a thin layer of olive oil to preserve its bright green color and prevent air exposure.
- For a lighter version, you can reduce the olive oil slightly or substitute part of it with pasta water when serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 4g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 10mg
