Basil Pesto
This classic basil pesto blends fresh basil, garlic, and toasted nuts into a silky green sauce enriched with olive oil and aged cheeses. It’s a freezer-friendly staple — perfect for tossing with pasta, dolloping on soup, or spreading on crostini.
By Chef Laura Bonicelli
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
- 2
In a food processor fitted with a metal blade, combine the basil, garlic, and nuts.
- 3
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.
- 4
- 5
Remove the lid and add the parmesan and asiago cheeses. Season with salt and pepper.
- 6
Pulse just until combined. Taste and adjust seasoning as needed.
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.
Nutrition (per serving)
141
Calories
4g
Protein
2g
Carbs
14g
Fat
1g
Fiber
131mg
Sodium