Basil Pesto

The formula for pesto is pretty simple - fresh greens, nuts, and cheese pounded or processed together. But there are limitless variations to the traditional basil pesto.

Basil Leaves Pine Nuts Parmesan Cheese Garlic Olive Oil Salt

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Optional but highly recommended: use a skillet to toast the pine nuts over medium heat, stirring frequently, for about 2 to 4 minutes. Let them cool.

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Place food processor bowl and blade in the fridge. Wash basil leaves and dry them thoroughly. Add basil leaves, pine nuts, garlic, cheese, and salt to the chilled food processor bowl and pulse until a coarse mixture forms.

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Now, add the olive oil slowly through the spout of the food processor and pulse to combine until a smooth sauce forms.

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Serve as a dip, on pizza or my favorite with a simple pasta, some cherry tomatoes, and toasted pine nuts on top. ENJOY!

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Broccoli Pesto Pasta

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Basil Pesto

The formula for pesto is pretty simple - fresh greens, nuts, and cheese pounded or processed together. But there are limitless variations to the traditional basil pesto.

Why you'll love this recipe

Basil Leaves Pine Nuts Parmesan Cheese Garlic Olive Oil Salt

Key ingredients

Optional but highly recommended: use a skillet to toast the pine nuts over medium heat, stirring frequently, for about 2 to 4 minutes. Let them cool.

Instructions

Place food processor bowl and blade in the fridge. Wash basil leaves and dry them thoroughly. Add basil leaves, pine nuts, garlic, cheese, and salt to the chilled food processor bowl and pulse until a coarse mixture forms.

Now, add the olive oil slowly through the spout of the food processor and pulse to combine until a smooth sauce forms.

Serve as a dip, on pizza or my favorite with a simple pasta, some cherry tomatoes, and toasted pine nuts on top. ENJOY!

Broccoli Pesto Pasta

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