Ingredients
Herbs and Cheese
- 2 cups fresh basil leaves
- 1/2 cup fresh parsley
- 1 cup grated Parmesan cheese
Nuts and Aromatics
- 1/2 cup pine nuts
- 3 whole garlic cloves, peeled
Seasoning and Oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil (extra virgin recommended for best flavor)
Instructions
- Combine Ingredients: Place the fresh basil leaves, fresh parsley, grated Parmesan cheese, pine nuts, garlic cloves, salt, and pepper into a food processor. If you don’t have a food processor, a blender can be used instead, but you may need to work in two batches to ensure even processing.
- Process to Paste: Pulse the mixture until it reaches a thick paste-like consistency. Scrape down the sides of the bowl if needed to blend everything evenly.
- Incorporate Olive Oil: With the food processor running, slowly stream in the olive oil. Continue to add olive oil until you achieve the desired consistency—thick enough to coat pasta or spread, but smooth and creamy.
Notes
- You can adjust the amount of olive oil depending on how thick or loose you want your pesto.
- This pesto sauce can be stored in an airtight container in the refrigerator for up to one week. To prevent browning, drizzle a thin layer of olive oil over the top before sealing.
- Pine nuts can be lightly toasted beforehand to deepen the flavor, but this is optional.
- If fresh basil is not available, fresh spinach leaves can be used as a substitute, though the flavor will be milder.
- Use extra virgin olive oil for the best taste and quality.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
