Basil Pesto
Basil Pesto
© Chef Laura Bonicelli
Emerald green and fragrant with summer's finest basil, this silky pesto brings together toasted pine nuts, sharp aged cheeses, and golden olive oil in perfect harmony. A versatile sauce that transforms simple pasta into something extraordinary, yet elegant enough to dollop on grilled fi...
Prep Time
15 min
Cook Time
—
Total Time
15 min
Servings
32 servings
Ingredients
base
- 4 cupsbasil leaves (packed (about 120 grams))
- 8 clovesgarlic (roughly chopped (about 40 grams))
- 2 cupspine nuts or walnuts (or a mix, toasted if desired (about 200 grams))
- 1 cupextra-virgin olive oil (240 ml)
to finish
- 1¼ cupsgrated parmesan cheese (about 110 grams)
- 1¼ cupsgrated asiago cheese (about 110 grams)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Instructions
- 1
In a food processor fitted with a metal blade, combine the basil, garlic, and nuts.
- 2
Pulse until the mixture is finely chopped. With the machine running, slowly drizzle in the olive oil through the feed tube until fully emulsified and smooth.
- 3
Remove the lid and add the parmesan and asiago cheeses. Season with salt and pepper.
- 4
Pulse just until combined. Taste and adjust seasoning as needed.
Nutrition Facts
Per Serving (serves 32 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Chef's Notes
This is a large-batch pesto designed for preserving. Freeze in small containers, ice cube trays, or silicone molds for easy portioning. It will keep for up to 1 week in the refrigerator and up to 6 months in the freezer. If your basil is pungent, temper it with a handful of spinach or flat-leaf parsley. For a citrusy note, substitute 1 to 2 tablespoons of olive oil with fresh lemon juice. Pecorino romano makes a sharper, saltier cheese substitution if asiago is unavailable.