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practically perfect pesto (sallye)

(2 ratings)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

Classic pesto that is easy as can be to make; it is used in many Italian and Greek dishes. It can also be used as a "dip" for bread in lieu of butter. It can be made ahead as it keeps well in fridge for a week or more.

(2 ratings)
prep time 15 Min
method Food Processor

Ingredients For practically perfect pesto (sallye)

  • 2 c
    fresh basil leaves (firmly packed be generous)
  • 2/3 c
    olive oil
  • 1/4 c
    pine nuts
  • 1 pinch
    sea salt
  • 1 pinch
    ground black pepper
  • 1/2 c
    fresh finely grated parmesan or pecorino cheese

How To Make practically perfect pesto (sallye)

  • 1
    Wash basil leaves, place between paper towels and pat off excess moisture. Be generous with the basil leaves as they are what gives the pesto flavor. Place basil and pine nuts in food processor Turn processor on, and while processor is running drizzle olive oil into the basil mix. Add salt & pepper while processor is still running.
  • 2
    ***IF YOU ARE GOING TO USE PESTO IMMEDIATELY: Turn food processor to pulse and dribble the cheese into the basil mixture just until well blended. Turn food processor off and pour mixture over pasta or into the dish you are preparing.
  • 3
    ***IF YOU ARE GOING TO STORE IN FRIDGE FOR LATER USE, DO NOT ADD CHEESE AT THIS TIME. Pour pesto mix into airtight container and store in fridge for up to 10 days. When ready to use, remove from fridge, allow to come to room temperature and then blend in cheese. Pour over pasta or add to whatever dish you are preparing.
  • 4
    Easy, huh?
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