Quick Classic Basil Pesto

This recipe is a classic version of pesto but the best part is that is made in about 15 minutes. There is no cooking, very little chopping, all the ingredients pull together quickly in a food processor.

The basil was growing like crazy in the garden. We keep pine nuts and fresh parmesan on hand most of the time. So one hot afternoon, it was time to harvest that basil and make this yummy, garlicy pesto.

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First Grate the Parmesan Cheese.

I keep a brick of fresh parmesan on hand in a reusable plastic bag. It seems to last forever in this dry, sealed bag inside of the fridge.

Wipe out the food processor and change to the chopping blade. After peeling the garlic, add to the food processor and pulse on high. After the garlic is well chopped, add the basil leaves in batches. Pulse on high until each batch incorporates into the mixture.

After the basil is fully incorporated, it’s time to add the pine nuts. Follow with the salt and pepper.

Add the Cheese and Pine Nuts.

This is when it will turn into a bit of a chunky paste. If it doesn’t at first, keep pulsing until it forms.

Now the magic happens. With the food processor running, drizzle in the olive oil slowly. The paste will now start to form into the pesto, thinning out while it incorporates the oil.

Presto! Pesto! In just 15 minutes.

Pesto freezes really well for up to 12 months. If freezing, place in small containers or even ice cube trays. Not much pesto is needed to make any dish yummy!

On this night we had pesto with a Grilled Caprese Chicken. It was a delicious summer dish! And now we have pesto for the rest of the summer ready to enjoy.

Yield: 2 1/2 cups

Author: Jennifer Hipskind

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Quick Classic Basil Pesto

Fresh, classic basil pesto that is created in just minutes simply using a food processor.

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 1 cup Fresh Parmesan cheese
• 4-5 cloves Garlic
• 4 cups fresh basil leaves
• 2/3 cups Pine Nuts
• 1 cup Olive Oil
• 1 teaspoon kosher salt 
• 1 teaspoon pepper

Instructions

1. Using a box grater or a food processor, grate the parmesan cheese.
2. In a clean, empty food processor chop the garlic by pulsing on high until finely chopped.
3. Add the basil leaves to the processor and chop until fine. 
4. Next add the cheese, pine nuts, salt and pepper.  Pulse until all creates a coarse paste. 
5. With the food processor running, slowly pour the olive oil through the feed tube.  Continue to mix until the oil is completely combined into the mixture.
6. Store in an airtight container for up to a week.  Or place in small freezer safe containers and freeze up to 12 months.  Enjoy!