Homemade Pesto Recipe

This classic pesto is a bright and delicious sauce with basil, pine nuts, pistachios, Pecorino, and olive oil.

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Prep Time: 10

Cook Time: 3

Additional Time: 2

Total Time: 15

Servings: servings (makes ½ cup)

Author: Emily Wilson

Ingredients

1 tablespoon pine nuts
1 tablespoon pistachios
1 ½ cups loosely packed fresh basil
⅓ cup extra virgin olive oil
⅓ cup grated Pecorino Romano or Parmesan Cheese
2 garlic cloves
a squeeze of fresh lemon juice

Instructions

Heat a small pan over medium-high heat. Once hot, add the pine nuts and pistachios. Gently toast them for one to two minutes. Remove from heat.
Combine the basil, olive oil, cheese, nuts, garlic cloves, and lemon juice in a food processor. Pulse to combine then blend till it’s pureed.
Store in the refrigerator for up to three days or freeze for up to 3 months.

Notes

Storage - save in the refrigerator, in an airtight container, for up to three days or freeze for up to 3 months.

Storing Tips - If you want the pesto to keep its bright green color in the refrigerator, I suggest sprinkling a little lemon juice or a thin layer of olive oil on top of it and then pressing a piece of plastic wrap over the top of the pesto before closing the container.

Freezing Tips - You can easily save pesto in the freezer. Portion it out into ice cube containers or store it in freezer-safe bags. Just pop it into a pan to defrost it when you want to use it and use it as a base for a sauce or pasta dish.

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