Hi guys! I know what you’re thinking. Really? Is this 1995? But hear me out. My love for Classic Basil Pesto runs deep. Of course you can buy pesto at the store, but nothing compares to the summery, bright flavor of the homemade stuff. My Mom has been whipping up batches of this pesto for almost 30 years, and every.single.time I’m amazed by the simplicity, complexity, and deliciousness. Basil Pesto is incredible with everything, but it is particularly good on pasta, fish, chicken, toast, steamed vegetables, and drizzled into soups.
Growing up, my brother and I were in charge of picking the basil leaves off of the stems. Every time I make pesto I think of the two of us sitting at the kitchen sink, joking around, picking away, gladly helping my Mom because a little manual labor was worth it, if pesto was the end game. Now, I make a few batches in the summer time when huge bunches of fragrant basil are available at the farmer’s market, then freeze, so that we ALWAYS have a jar in the freezer.
Over the years, a lot of creative license has been taken to the good ol’ ‘pesto alla genovese.’ Ingredients like arugula and peas have been added, but for me, Classic Basil Pesto is not to be messed with. Don’t get me wrong, I like the variations, but if ain’t broke, don’t fix it. Call me basic.
To make the best pesto, I like to use high quality extra virgin olive oil, REALLY fresh leafy basil, toasted pine nuts, and nutty Parmigiano-Reggiano. Each batch will make about 2 cups, so I usually divide the pesto into a few glass jars, and store them in the freezer. You can keep a small container in the fridge, but be sure to use it up within 5-7 days (not difficult).
*PRO TIP: Only use the basil leaves for pesto, and be sure to wash and dry them thoroughly. To make sure that the basil leaves are really dry, I use a salad spinner like this one!
I feel like there are SO MANY recipes that I want to share with you all right now, during the summer, and I probably won’t get to them all because, life, but this Basil Pesto is a must!!
I want to see what you’re making, so when you make a recipe from the blog, tag your pics with #lionsbread 🙂
Classic Basil Pesto
Homemade Basil Pesto > Everything else | Bright, summery, and incredible on pasta, toast, chicken, fish, and veggies
Ingredients
- 2 c lightly packed fresh basil leaves, washed and dried (I use a salad spinner to dry the leaves!)
- 1 c freshly grated Parmegiano-Reggiano cheese
- 2 medium size garlic cloves
- 1/3 c toasted pine nuts (toast in a dry skillet for about 2-3 minutes on medium heat, set a timer!)
- 2/3 c extra virgin olive oil
- 1/2 tsp kosher salt
Directions
- Step 1 In a food processor, with the machine running, drop the garlic cloves in, and process until finely chopped.
- Step 2 Add the basil leaves, toasted pine nuts, and salt, and process until leaves are finely chopped.
- Step 3 With the machine running, pour the olive oil in through the spout in the lid, and process until the mixture is smooth.
- Step 4 Add the Parmigiano cheese, and process briefly, just until combined. Store in the refrigerator for 5-7 days, or freeze for up to 3 months. Enjoy!