Name: Classic Pesto
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 4 cups (120 g) packed fresh basil; 1/4 cup (30 g) pine nuts, toasted; 1/4 cup (20 ml) grated Parmigiano-Reggiano cheese; 1 clove garlic, finely chopped; 2 tablespoons (30 ml) lemon juice; 3/4 cup (180 ml) olive oil, approximately

Ingredients

4 cups (120 g) packed fresh basil
1/4 cup (30 g) pine nuts, toasted
1/4 cup (20 ml) grated Parmigiano-Reggiano cheese
1 clove garlic, finely chopped
2 tablespoons (30 ml) lemon juice
3/4 cup (180 ml) olive oil, approximately

Preparation

In a food processor, finely chop the basil, pine nuts, cheese and garlic with the lemon juice. Add the oil in a thin stream until the mixture is creamy but still slightly grainy. Season with salt and pepper.

Note from Ricardo

Pesto conservation

Pesto will keep for about 2 weeks in the refrigerator. You can also freeze it. On contact with air, the top of the pesto tends to darken. Add a thin layer of olive oil on the surface to prevent oxidation.

Classic Pesto

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note