Fresh Basil Pesto

Prep 10 min
Total 10 min
Servings

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Pesto adds a powerhouse of flavour to any dish. Keep some on hand to toss with pasta, spread on sandwiches, add to salads or top off hot meats or vegetables.

Ingredients

2 cups (500 mL) firmly packed fresh basil leaves
3/4 cup (175 mL) grated Parmesan cheese
1/4 cup (50 mL) pine nuts
1/2 cup (125 mL) olive or vegetable oil
3 cloves garlic

Steps

1

In blender or food processor, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
2

Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).

Storage Tip: Freeze pesto in ice cube trays, then transfer frozen pesto cubes to freezer bag. It is a handy way to have small portions on hand whenever you need it.
Cilantro Pesto: Substitute 1 1/2 cups firmly packed fresh cilantro and 1/2 cup firmly packed fresh parsley for the basil.
Sun-Dried Tomato Pesto: Use food processor. Omit basil. Decrease oil to 1/3 cup; add 1/2 cup oil-packed sun-dried tomatoes (undrained).
Winter Spinach Pesto: Substitute 2 cups firmly packed fresh spinach and 1/2 cup firmly packed fresh basil leaves or 1/4 cup dried basil leaves for the fresh basil.