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Basil Pesto

Course Side Dish

Ingredients
  

  • 1 cup olive oil
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cider vinegar
  • 2 anchovies (optional)
  • 4 cups basil leaves, firmly packed
  • 1/3 cup pine nuts, lightly toasted
  • 1 cup Parmigiano Reggiano, finely grated

Instructions
 

  • In a blender, Vitamix, or food processor, combine the oil and garlic.
  • Once garlic is well chopped, remove half of the mixture and put it aside.
  • Add salt, pepper, and cider vinegar to the blender bowl. (You can also add anchovies at this point if desired.)
  • Add 1/2 of the basil and blend until the basil is well incorporated. Continue to blend for a further 20 seconds. (Tip: For greener pesto, blanch the basil leaves, ice and drain prior to making the pesto!)
  • Add the second half of the basil. As you mix on full speed, slowly add the reserved garlic and oil mixture.
  • Add the pine nuts and blend until well-incorporated, then continue for an additional 20 seconds.
  • Remove pesto from the blender and put into a mixing bowl. Fold in the finely grated Parmigiano Reggiano.
  • Salt to taste and chill until use.