Basil Pesto

Recipe courtesy Food Network Kitchens

Show: How To Boil WaterEpisode: Your Freezer, Your Friend

Rated: 5 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Prep Time:
5 min
Level:
Easy
Yield:
1 cup

Times:

Prep: 5 min
Inactive Prep: --
Cook: --
Total:: 5 min

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Ingredients

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (see Cook's Note)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

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Comments & Reviews

recipe Basil Pesto
Nancy Mentor, OH 10-07-2009
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Awesome as a sandwich spread
Rated: 5 stars out of 5

I made this recipe with the cannelini beans and lemon juice like one reviewer suggested. I made a sandwich and spread... the pesto on toasted bread, I then added grilled vegetables (eggplant,peppers and onions). It was awesome. It's my son's favorite school lunch item. Read more
recipe Basil Pesto
Kim Hillsboro, OR 09-27-2009
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Delicious!
Rated: 5 stars out of 5

This will be the only pesto recipe we will use. It is delicious!
recipe Basil Pesto
Diana Holmdel, NJ 09-19-2009
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Here's a healthier version
Rated: 5 stars out of 5

Instead of using pine nuts, I added a 15 oz can of cannelini beans and reduced the oil to 1/2 cup. I also doubled up on the... garlic (there's no such thing as too much garlic!). The end product is more of a dip (similar to hummus) than a sauce, but this can be remedied by using some of the pasta water and additional olive oil to taste. Next time, I'll add lemon juice for brightness. Read more
recipe Basil Pesto
Vince Watertown, MA 09-02-2009
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Fantastic pesto even if made with less oil and a spritz of lemon
Rated: 5 stars out of 5

I'm glad I read the other reviewer's comments. I doubled the recipe so I could use the bounty of basil in my garden but... didn't double the olive oil. The recipe calls for 2/3 cup but since I doubled the batch, I used 3/4 cup to start and added just a little more for the consistency I was looking for. Also, I liked the reviewer who added fresh lemon so I did the same. Fantastic. I love using the trick taught in all of the cooking shows...use some of the pasta water to make a sauce with the pesto. So good!Read more
recipe Basil Pesto
Karen Huntington Woods, MI 06-23-2009
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wonderful "WOW" meal
Rated: 5 stars out of 5

Needed a quick side of pasta with steak, I doubled the recipe, added some flat leaf parsley and a dash of lemon for... brightness, I would add less oil - maybe half of called for. Everyone loved it, it was healthy and very fast. Thanks!!Read more
recipe Basil Pesto
linda Scottsdale, AZ 06-02-2009
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Garlicky (?) Is there such a word?
Rated: 3 stars out of 5

Too much garlic with 2 cloves and I had to throw it out. Will try again with only one clove