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Basil Pesto

Photo Credit
Dmytro Mykhailov/shutterstock
The Editors
Yield
1 to 1-1/2 cups
Category
Sauces
Course
Other
Special Considerations
Vegetarian
Preparation Method
No Cook
Sources
Yankee Magazine
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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

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

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Comments

Mimo (not verified)

4 years 2 months ago

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.

sam (not verified)

4 years 2 months ago

How long will it keep in the frig.

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

Elaine Pacholek (not verified)

4 years 2 months ago

Your homemade pesto will not brown if you blanch your basil for just 20-30 seconds first.

Sophia (not verified)

1 year 6 months ago

This really works and is amazing. The pesto stays bright green and does not turn brown—good to the last drop…!!

Sandy (not verified)

4 years 2 months ago

Is there a way to can and not freeze this?

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