STREAMING NOW: Chuckmas

Basil Pesto from Home

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer.”
READY IN:
15mins
YIELD:
1 cup
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Using your processor pulse the basil, garlic and pine nuts.
  2. Slowly add the olive oil in a constant stream while the food processor is on.
  3. Stop to scrape down the sides of the food processor with a rubber spatula.
  4. Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
  5. Add salt and freshly ground black pepper.
  6. Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
  7. Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
  8. I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: