My basil has been thriving lately, so I trimmed it back and made a batch of classic basil pesto. If you enjoy garlic, cheese, and fresh herbs, this is an easy, flavorful recipe to keep on hand.
Bright, slightly sweet basil combined with garlic and cheese makes a concentrated burst of flavor.
Pesto is versatile—use it on pasta, pizza, paninis, eggs, salads, or as a finishing sauce for roasted vegetables and grilled meats.
Basil Pesto
yields about 3 cups
4 large garlic cloves
1 cup pecans (or your preferred nuts)
3 oz Romano cheese (about 1 cup grated)
freshly cracked black pepper, to taste
8 cups packed fresh basil leaves
extra virgin olive oil
To prepare, pulse the garlic and a few turns of black pepper in a food processor until finely minced. Add the nuts and process until coarsely ground. Sprinkle in the grated cheese and pulse to combine. With the processor running, add the basil leaves in batches, then drizzle in olive oil until the mixture reaches your preferred creaminess and a smooth, spreadable texture. Taste and adjust seasoning with additional pepper or salt if needed.
How do you like to use pesto?
Recent ways we’ve served pesto on our menu:
Shrimp Pesto Pizza
Kale Crostini
Pesto Meatballs
Quinoa and Lentil Salad