Homemade Pesto Recipe
A quick homemade pesto combines fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil for a vibrant, flavorful sauce.
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Instructions
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If blanching basil, bring a large pot of salted water to a boil.
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Peel and roughly chop the garlic.
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For blanched basil: cook in boiling water for 30 seconds, then immediately transfer to an ice bath, cool, drain, and vigorously squeeze out excess water.
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Place basil, garlic, olive oil, lemon juice, and salt into a blender or food processor.
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Blend until completely pureed, scraping sides to maintain uniform consistency.
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Add up to 1/2 cup water as needed for a smooth mixture.
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Add pine nuts and cheese, then pulse until chopped and thoroughly incorporated.
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Serve with hot pasta, or refrigerate for up to one week, or freeze for up to six months.