Basil Pesto

The classic.  So good all you basically need is a spoon.  It is summer in a sauce, especially since it’s no cook!  I realized I had posted different pesto variations but never the classic basil.  I have tried lots of different versions over the years and finally worked out my own that borrows from all the rest.  Most pestos will only use pine nuts but I like a mix and by happy accident tried it with pecans once (out of walnuts) and really liked the flavor.  A little lemon zest is also nice here to really amp up the lemony flavor of basil.  This is my base recipe – it doesn’t contain any cheese so it’s perfect to freeze or for vegans.  I like to freeze the pesto in ice-cube trays or mini muffin pans (silicone is the easiest to get them out) and then just defrost and let my imagination run wild.  If I want to stay true to the classic I just fold in grated parmesan but often I skip the parm and mix in goat cheese which really mellows out the garlic and makes a wonderfully creamy sauce.  Make a whole bunch with the rest of your summer basil and freeze it so you can have a little bit of summer this winter.

Basil Pesto

  • 3 tablespoons pine nuts
  • 3 tablespoons pecans (or walnuts)
  • 5 garlic cloves
  • 5 cups basil leaves
  • zest of 1 lemon
  • 1/2 cup olive oil
  • optional add ins – goat cheese, parmesan, butter, ricotta, yogurt, a spoon…

In a food processor add the pine nuts, walnuts and garlic cloves.  Process until chopped together.  Add the basil, lemon zest, and salt and pepper.  Process again for a couple of seconds and then with the food processor running pour in the olive oil until it comes together as a pesto.  This can now be served on its own or mixed with cheese, kept for several days in the fridge under a layer of olive oil or frozen for several months.

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