Classic Basil Pesto Sauce

Yield

8 servings · Approximately 1¼ cups

Cook time

0 minutes

Ingredients

• 2 cups fresh basil leaves, packed
• ½ cup freshly grated Parmesan cheese
• ⅓ cup pine nuts or walnuts
• 2–3 garlic cloves, peeled
• ½ cup extra virgin olive oil
• Salt and black pepper, to taste
• 1 teaspoon fresh lemon juice, optional

Method

1. Wash the basil leaves and dry them thoroughly with paper towels or a salad spinner.
2. Place the basil, pine nuts or walnuts, and garlic in a 3-cup food processor.
3. Pulse several times until the ingredients are finely chopped.
4. Add the grated Parmesan and pulse briefly to combine.
5. With the processor running on low speed, slowly drizzle in the olive oil until the mixture forms a thick, slightly textured sauce.
6. Scrape down the sides as needed. Avoid overprocessing to preserve the pesto's fresh texture.
7. Season with salt and black pepper. Add the lemon juice, if using, and pulse briefly.
8. Taste and adjust the seasoning.
9. Transfer to a clean, airtight glass jar. Refrigerate promptly if not serving immediately.
10. Serve with warm pasta, spread onto sandwiches, or spoon over grilled vegetables.

Kitchen notes

Timing guide:
Cook time: 0 minutes

Practical Woman's Secret
Dry the basil completely before blending to prevent watery pesto. For the brightest green color, use short pulses and avoid overheating the basil in the food processor.