Fresh Basil Pesto Recipe

Cooking Directions

• STEP 1.In a food processor, combine fresh basil leaves, garlic, pine nuts, and Parmesan cheese.
• STEP 2.Pulse until the ingredients are finely chopped.
• STEP 3.While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Transfer the pesto to a jar or container and store in the refrigerator.
• STEP 6.To serve, toss the pesto with cooked pasta or spread it on sandwiches and bruschetta.

Cooking Tips

• To enhance the flavor of the pine nuts, toast them in a dry skillet over medium heat until golden brown.
• If the pesto is too thick, you can add more olive oil to thin it out.
• For a vegan version, you can omit the Parmesan cheese or use a vegan alternative.

Storage and Serving

• Fresh Basil Pesto can be stored in the refrigerator for up to 1 week.
• To prevent the pesto from turning brown, cover the surface with a thin layer of olive oil before storing.
• Serve the pesto at room temperature or gently warm it before using.