This recipe for basic basil pesto is versatile and fantastic with pasta, on pizza, tossed with roasted veggies or even a salad!
Growing up my Mom’s herb garden would be overflowing with fresh basil that we could never use quickly enough! She would make pesto often and it was always a treat. I never got the recipe, but I’ think that fact is what drove my curiosity (and here we are today haha!)
From all the memories, and a little bit of research on extra tips and tricks, this is my go-to basil pesto!
From pasta to pizza, to sandwiches and beyond, you simply cannot go wrong with this versatile sauce!
Basic Basil Pesto
Basil Pesto Sauce Ingredients:
- 2-3 loose cups basil leaves
- 1 cup ice cubes (this will be for the ice bath which helps to keep the basil nice and green!)
- 3/4 cup extra virgin olive oil
- 1/3 cup pine nuts, lightly toasted in a pan
- 3 cloves garlic
- Juice of lemon (optional)
- Salt to taste (I do about 1.5 tsp sea salt)
- 1 cup grated Parmigiano-Reggiano (more or less to taste preference)
Ingredients:
- Rinse the basil leaves and dunk in a cold, ice water bath using the ice and filling the bowl with enough water to cover. Let soak for 3-5 minutes. (This will shock and perk them up to help maintain their vibrant hue.) Afterwards, pat and throughly dry.
- Next, add the basil to a food processor then add the remaining ingredients. Blend until consistent.
- Season to preference then, transfer the mixture to an airtight container, topping with a light layer of olive oil before sealing (this will help keep the sauce from oxidizing and turning brown). Enjoy!
For more recipes to try with this pesto, or to pair alongside, or just for inspiration, please visit the Kitchen Journal.
