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Pesto with Basil and Fresh Herbs
Pesto with Basil and Fresh Herbs is a spin on the traditional. It's a versatile sauce for pasta, sandwiches, wraps, and vegetables.
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 1/3 cup plus 2 tablespoons toasted pine nuts
- Zest and juice from 1/2 lemon
- 2 garlic cloves chopped
- 2 tablespoons fresh thyme leaves
- 1/3 cup fresh parsley leaves
- 1/2 teaspoon salt
- Fresh cracked pepper
- 6 to 8 cups fresh basil leaves no stems or flowers
- 1/2 cup olive oil plus more if needed
- 1/3 cup grated Parmesan cheese
Instructions
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Roughly chop 2 tablespoons pine nuts and set aside.
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In a food processor fitted with a knife blade, add 1/3 cup pine nuts, lemon zest and juice, garlic, thyme, parsley, salt, pepper, basil, and 1/3 cup olive oil. Switch on the food processor and drizzle in the remaining oil while processing (about 30 seconds to 1 minute). Scrape down the sides of the processor bowl. Process again for a few more seconds. Transfer the mixture to a small bowl. Stir in the Parmesan cheese and the 2 tablespoons chopped pine nuts. Add more olive oil if needed. Serve immediately. Refrigerate leftovers. (Best stored in a narrow container with a layer of olive oil on top to lessen or prevent oxidation/browning).
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Pesto can also be frozen. Use ice cube trays and then transfer the frozen pesto cubes to a plastic freezer bag or container.
Recipe Notes
Pesto with Basil and Fresh Herbs is a spin on the traditional. It's a versatile sauce for pasta, sandwiches, wraps, and vegetables.