Basil Pesto
Basil Pesto is a very popular pasta topping around the world. Pesto originates from Genoa in Italy and today we are sharing a classic pesto and a nut free basil and spinach pesto.
Ingredients
Basil Pesto (Classic)
- 2 cups fresh basil leaves
- ¼ cup pine nuts toasted is suggested for a richer flavor
- 2 cloves garlic peeled and halved
- ½ cup extra virgin olive oil
- ½ cup Parmigiano-Reggiano or Pecorino Romano grated
- ¼ teaspoon salt
Nut Free Basil & Spinach Pesto
- 2 cups fresh basil
- 2 cups baby spinach
- 2 garlic cloves peeled and halved
- ¼ teaspoon salt
- ½ cup sunflower & pumpkin seeds
- ½ cup parmesan cheese grated
- ½ cup extra virgin olive oil
Optional
- 1 tablespoon freshly squeezed lemon juice
Instructions
Classic Basil Pesto
- Add some of the ingredients and pulse: Pulse the fresh basil, pine nuts, salt, halved garlic cloves into the bowl of a food processor.
- Scrape the bowl: Pulse and stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the ingredients are being mixed.
- Olive oil: Pour the olive oil in slowly while the food processor is running through the nozzle. Stop scrape and pour.
- Taste and serve: Taste for salt, add about a tablespoon of olive oil if needed.
Nut Free Basil & Spinach Pesto
- Prep: Wash the baby spinach and the basil leaves and shake them dry in a strainer or a salad spinner.
- Food processor: Pack the spinach, basil, sunflower & pumpkin seeds, garlic, salt and half the cheese into the bowl of a food processor.
- Olive oil: Add less than half of the oil to help start the food processor.
- Pulse and scrape: Pulse and stop to scrape down the sides of the bowl with a rubber spatula and add the remaining cheese. Place the lid on and pour the remaining olive oil through the nozzle with the food processor running.
- Season and adjust: Stop and scrape and check if you need the food processor to go a few more seconds for a smoother finish. Taste for seasoning.
Optional but strongly suggested
- Add the fresh lemon for a fresh bright color and to balance out the taste. Lemon and a pinch more of salt will make all the difference!
Notes
Storage
Refrigerate: An leftover basil pesto can be stored in airtight container or jar and refrigerated for one week.
Freezer options: Not 100% on the freezing so will update when I freeze it. What I would say is freezes without the cheese since cheese doesnt freeze well. Freeze in an ice cube tray for small portions or in a large freezer friendly container for larger portions. Suggested: If your trays are not silicone, give them a quick once over with cooking spray before pouring the pesto in to freeze.
Appliance you can use to make pesto
Mortar and pestle (my personal favorite)
Food processor (most popular)
Vitamix (use the tamper to help you combine the ingredients)
Nutribullet (other blenders) Add everything into the blender, blend and stop to scrape the sides of the bowl while you adjust the taste. Blend in pulses not all at one time so that you can control the texture. Nuts and Seeds Nuts and seeds can be very bland so for added flavor and richness, my suggestions would be to toast them first before using.
Food processor (most popular)
Vitamix (use the tamper to help you combine the ingredients)
Nutribullet (other blenders) Add everything into the blender, blend and stop to scrape the sides of the bowl while you adjust the taste. Blend in pulses not all at one time so that you can control the texture. Nuts and Seeds Nuts and seeds can be very bland so for added flavor and richness, my suggestions would be to toast them first before using.
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