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Pesto in a bowl with tomatoes and dry pasta.
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Easy Classic Fresh Homemade Basil Pesto Recipe

Tasty pesto is easy to make and is a very versatile sauce. Use it on pasta or as a salad dressing.
Course Sauce
Cuisine Italian
Keyword basil pesto, homemade basil pesto
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
Calories 146kcal
Author Joe Boyle

Ingredients

  • 2 cups fresh basil leaves
  • 3 cloves garlic , coarsely chopped
  • 1/3 cup walnuts , (pine nuts could also be used)
  • 1/2 cup grated parmesan or pecorino romano cheese , (I used Romano)
  • 1/2 cup extra virgin olive oil
  • 1 tsp. Fresh lemon juice
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Place basil, garlic, and nuts in a food processor and pulse to chop. Scrape down the sides of the bowl if necessary.
  • Add the cheese, lemon juice, salt, and pepper and pulse until incorporated,
  • Slowly add the oil while the processor is on and puree until smooth. Use the weep hole on the cover if it has one. Open the cover and taste and check the consistency of the pesto. It should have a pronounced EVOO flavor and a creamy texture. Add more oil if necessary.
  • Stir into pasta of your choice. I used about 4 tbsp. for 8 ounces of pasta. Reserve some of the pasta water to thin the pesto a bit when combined with the pasta.

Notes

  1. If serving over pasta, reserve some of the pasta water to thin the sauce if necessary.
  2. Nutrition information based on a 2-tablespoon serving of the pesto only.

Nutrition

Serving: 2tbsp. | Calories: 146kcal