Recipe: The Best Real Pesto Sauce
Servings: 2 cups
Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.
- 6 cloves garlic unpeeled
- 1/2 cup walnuts or pine nuts
- 4 cups packed fresh basil leaves*
- 1 cup packed fresh parsley
- 1 cup extra virgin olive oil
- 1/2 cup Parmesan or Pecorino cheese
- Salt and freshly ground pepper to taste
Toast garlic in small pan over medium heat, stirring occasionally, until brown spots start to appear on skin. Remove from heat and cool.
Toast nuts in small pan over medium heat stirring frequently to avoid burning. When fragrant and slightly browned remove from heat and cool.
In a food processor add all the ingredients and pulse until the pesto reaches the desired consistency.
We recommend organic ingredients if possible.
*Pesto can get expensive especially if you're using 100% fresh basil. So I often do a 50/50 mix with another leafy green. I think a great substitute is arugula because it has a delicious, peppery flavor. If you're not wild about arugula, substitute some spinach or kale instead.
Pesto keeps in an airtight container in your fridge for about 1-2 weeks. I like to make big batches of pesto and freeze it in ice cube trays or canning jars. Simply top off the pesto off with a little splash of olive oil to help keep it fresh while it's frozen. I find the frozen cubes of pesto are good for about 5-6 months while the jars taste great for about 10 months.