How To Make Pesto at home
- Yield 1
- Prep 5 minutes
- Total 5 minutes
How To Make Pesto at home is a dips recipe on Avoteb. The yield on the card is 1. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 3 cups (3 ounces) lightly-packed fresh basil leaves
- 1/2 cup (2 ounces) freshly grated Parmesan
- 1/3 cup (1.75 ounces) toasted pine nuts
- 3 small cloves garlic
- 1/2 teaspoon fine sea salt*
- 1/2 teaspoon freshly-ground black pepper
- 1/2 cup extra-virgin olive oil
Method
In a food processor or blender, pulse the basil, Parmesan, pine nuts, garlic, salt and pepper together until finely-chopped.
With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth. If you prefer a thinner pesto, add in more oil.
Plate while it is hot. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
