Basil Pesto

5 from 4 votes

This easy basil pesto is vibrant, full of flavor and so easy with just 4 ingredients! Learn how to make pesto with this TRIED + TRUE recipe.

Prep Time3

Cook Time0

Total Time3

Course: Sauce

Cuisine: Italian

Servings: servings

Add ingredients to a blender or food processor, except the olive oil. (Add optional ingredients at this point as well.)
2 cups basil, 2 tablespoons pine nuts, 1 tablespoon minced garlic, ⅛ teaspoon red pepper, ¼ cup parmesan cheese, salt and pepper
Slowly drizzle in the olive oil as you blend the other ingredients.
½ cup extra virgin olive oil
Store in a container with an airtight lid, or follow the tips below to freeze your pesto.

To keep basil fresh until you’re ready to make pesto, trim the stems and place in a jar or vase filled with water in a sunny spot.
You can also place it in a bowl at room temperature and cover with a towel, or lightly roll basil into a towel.
To Retain the Color - Simply blanche the basil prior to making to keep the basil pesto bright green. As it oxidizes, pesto darkens (which doesn't phase me a bit!)

Refrigerate - Transfer it to an airtight container. Add a layer of olive oil to help keep it fresh longer. Olive oil prevents the basil from coming in contact with air, preventing it from oxidizing. It will keep in the refrigerator for up to a week.
Freeze - Pesto sauce freezes so well, I often make a big batch when I have leftover basil. Freeze it in an ice cube tray (or sheet pan) and then transfer to a freezer bag. Frozen pesto keeps well for up to 6 months. You can defrost the cubes in the fridge or stir the cubes directly into hot pasta.

Recipe Found on: https://lifestylegleam.com/basil-pesto-recipe/