Name: Basil Pesto
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Italian

From the Cook

1/6

Warning0 allergens identified

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Place all ingredients in a food processor or blender.

Puree until smooth. Adjust seasonings as needed.

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My Notes

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Blanch Your Basil First 🌿
Briefly blanch fresh basil leaves in boiling water for 10-15 seconds, then shock in ice water to preserve their vibrant green color and prevent oxidation and browning.
Toast Pine Nuts Lightly 🔥
Gently toast pine nuts in a dry pan over medium heat for 2-3 minutes until fragrant and golden, which deepens their nutty flavor and prevents them from becoming rancid.
Pulse, Don't Puree 🎯
Use short pulses with your food processor instead of continuous blending to maintain texture and prevent overworking the basil, which releases bitter chlorophyll and oxidizes the pesto.
Reserve Pasta Water for Consistency 💧
When tossing pesto with pasta, use a splash of starchy pasta water to loosen the sauce and help it coat evenly, rather than adding more oil which can make it greasy.
Store with Plastic Wrap Seal 🎁
Press plastic wrap directly onto the surface of stored pesto to minimize air exposure, which prevents oxidation and browning for up to two weeks in the refrigerator.