Classic Basil Pesto

https://www.youtube.com/watch?v=Rl2xWPHZI3g

Today I'm sharing a quick recipe for Classic Basil Pesto that's a staple in our house. I love making this in the summer when the basil is fresh and abundant. Then I have it stored in the freezer all winter long to grab whenever I need it. Classic Basil Pesto can be used for so many delicious dishes. I use it for salads, sauces, and sandwich spreads.

I like to use my food processor to make pesto. Some people like to use a mortar and pestle, or even a hand blender, so it's your choice! The food processor is so easy because you just add the ingredients in order, pulse as directed, and it all comes together in one bowl with minimal effort.

Once it's ready, use what you want for dinner, and freeze the rest in ice cube trays or small baggies. This way they're in individual proportions you can thaw as needed. I hope you enjoy this simple for Classic Basil Pesto!

Classic Basil Pesto (Pesto alla Genovese) 

Everyone needs a classic pesto recipe that can be used for almost anything. I like to make big batches of this and keep it in the freezer for use in pasta and topping roast salmon. 

Ingredients 

• 2 cups fresh basil leaves, packed 

• 2 cloves garlic 

• ⅓ cup pine nuts (or walnuts) 

• ½ cup freshly grated Parmesan or Pecorino 

• ½ cup extra-virgin olive oil 

• Salt, to taste 

• Freshly ground black pepper (optional) 

• Optional: squeeze of lemon juice (½ tsp) for brightness 

Instructions 

1. Add basil, garlic, and nuts to a food processor. Pulse until finely chopped. 

2. Add cheese and pulse again. 

3. With the motor running, slowly drizzle in olive oil until smooth but textured. 

4. Season with salt and pepper. Add lemon juice if using. 

   
   

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.