To make classic pesto sauce, you need fresh basil, Parmesan cheese, pine nuts, garlic, salt, pepper, and extra-virgin olive oil. The basic method is to pulse the basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor or blender until finely chopped. Then, slowly drizzle in the olive oil while continuing to pulse until the mixture is smooth. You can adjust the olive oil quantity for thinner consistency and season to taste. Serve immediately or refrigerate for up to 3 days, or freeze for up to 3 months. Here is a basic recipe with approximate amounts:
- 3 cups fresh basil leaves (lightly packed)
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup toasted pine nuts
- 3 small garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
Instructions:
- Pulse basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until finely chopped.
- With the processor running, slowly add olive oil until completely combined and smooth.
- Adjust thickness and season to taste.
- Serve or store as desired.
This process can be done by hand chopping or with a blender and yields a fresh and flavorful pesto sauce.
