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jar filled with pesto

Classic Basil Pesto

Print Recipe
Author Breathing and Cooking

Ingredients

  • 1 1/2 cups fresh basil lightly packed into measuring cup
  • 1/2 cup fresh flat leaf parsley lightly packed into measuring cup
  • 1-2 garlic cloves chopped
  • 3 Tbsp pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup plus 2 Tbsp grated parmigiano reggiano cheese
  • 3 Tbsp unsalted butter softened

Instructions

  • In the bowl of a food processor fitted with metal blade place basil, parsley, chopped garlic and pine nuts. Close lid and pulse off an on until coarsely combined but pieces of herbs are still visible.
  • Next, with processor running, slowly drizzle olive oil into basil mixture until mixture is completely smooth. You may need to scrape the bowl down once or twice.
  • Scrape pesto into a bowl and stir cheese in by hand.
  • Once cheese is added, stir in butter until completely combined.
  • Taste and add a little salt, if needed
  • Store pesto in the refrigerator in an airtight container for up to 5 days. If you'd like you can drizzle a thin layer of olive oil over the top of the pesto to help keep pesto from discoloring.
  • *See notes for longer storage.

Notes

    • For longer storage, prepare up to the point before adding cheese and butter, portion into ice cube trays and freeze. Once solid, pop out of the trays and into a freezer bag, squeezing out any air, and freeze up to 6 months for best flavor.
    • Alternatively, you can also portion into small ziplock bags, flatten, squeeze out any air and seal. Freeze for up to 6 months.