Classic Pesto
Recipe GLPRb0fb3b39d00fff
A vibrant, aromatic sauce made by toasting pine nuts and garlic, then blending them with fresh basil, parsley, Parmesan cheese, and extra-virgin olive oil. Perfect as a pasta sauce, dip, or spread. This recipe includes a freezing method for convenient portioning into ice cube trays for easy storage and later use.
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Ingredients
6 cups fresh basil leaves, lightly packed
6 tablespoons fresh parsley leaves
7 garlic cloves, peeled
1 cup extra-virgin olive oil
1 1/2 ounces Parmesan cheese, grated
3/4 cup pine nuts
Salt to taste
Black pepper to taste
Directions
Heat a 10-inch skillet over medium heat. Add the pine nuts to the skillet and toast them, stirring occasionally, until they become lightly golden and fragrant, about 2-3 minutes. Watch closely to prevent burning. Transfer the toasted pine nuts to a plate.
In the same skillet, add the peeled garlic cloves and toast them over medium heat, turning them once or twice, until they develop light brown spots, about 2-3 minutes. Remove from heat.
In a food processor, combine the toasted pine nuts, toasted garlic, fresh basil, fresh parsley, olive oil, grated Parmesan cheese, and about 1/8 teaspoon each of salt and pepper. Process the mixture until smooth, approximately 1 minute.
Scrape down the sides of the food processor bowl and process again for another 10-15 seconds to ensure everything is well combined.
Taste the pesto and add additional salt and pepper as needed to reach your desired seasoning.
Transfer the pesto to a covered container for immediate refrigeration, or portion it into a freezer-safe container for storage. For convenient portions, divide the pesto into an ice cube tray, freeze until solid, then transfer the frozen cubes to a freezer bag. The frozen pesto cubes can be added directly to hot pasta and stirred until melted and combined.
