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Basil Pesto

Photo Credit
Dmytro Mykhailov/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
1 to 1-1/2 cups
Category
Sauces
Course
Other
Special Considerations
Vegetarian
Preparation Method
No Cook
Sources
Yankee Magazine

We love pesto! Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a pizza topping. This recipe calls for basil, but you can experiment with other herbs, such as parsley, thyme, tarragon, and cilantro. If you’re a garlic fan, feel free to use more.

Q: What did the basil say to the chef? 
A: Stop PESTO-ing me!

Ingredients
3 cloves garlic
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup good-quality olive oil
3 ounces Parmesan cheese, grated

Instructions

  1. In a blender or food processor, combine garlic, basil, nuts, salt, pepper, and half of the oil. Puree, then slowly add the remaining oil. 
  2. If using immediately, stir in Parmesan; if not, freeze the mixture in a resealable plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.) Add Parmesan before serving.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Mimo</span> Sun, 08/23/2020 - 05:42
Pesto is a sauce born in Genova and there is a precise recipe of it that not include pepper. The cheese must be 70% Parmesan and 30% Pecorino. Also the quantity of garlic is too much: for a similar amount of basil, i advise to use max 2 cloves of garlic.
<span>Sam</span> Fri, 08/21/2020 - 19:05
How long will it keep in the frig.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 08/24/2020 - 14:30

Hi, Sam. Your pesto will stay fresh in the refrigerator for about 5 to 6 days. Enjoy!

 <span>Elaine Pacholek</span> Fri, 08/21/2020 - 09:15
Your homemade pesto will not brown if you blanch your basil for just 20-30 seconds first.
<span>Sophia</span> Mon, 04/17/2023 - 22:20
This really works and is amazing. The pesto stays bright green and does not turn brown—good to the last drop…!!
<span>Sandy</span> Sun, 08/16/2020 - 19:00
Is there a way to can and not freeze this?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 08/24/2020 - 14:32

Hi, Sandy. We would recommend freezing it rather than canning.