Pesto Week 2015: Simple Basil Pesto

Update and Redux: J – Simple basil pesto is a staple in the Be Mindful. Be Human. kitchen … uh, freezer. This is a very easy pesto recipe, so we always make a bunch. Freeze in silicon ice cube trays, which are roughly a tablespoon for each cube. Pop them out when frozen and store in the freezer. Use as needed. Your guests will think you worked extra hard.

J – I’m a huge fan of basil pesto.

I’ve also had some really-not-very-good “green stuff” that passes as basil pesto. I think the trouble with most of them is that the recipe is too complicated.

Here’s a simple, fool-proof recipe we’ve used many times with great success.

Simple Basil Pesto
Recipe type: Techniques
Prep time: 15 mins
Total time: 15 mins
Serves: 2.5 cups
  • 2 cups fresh basil, leaves only
  • 3 cloves garlic, more if you prefer
  • ½ cup Parmesan cheese, grated
  • ⅓ cup toasted pine nuts
  • ½ cup olive oil
  • Salt and pepper to taste
  1. Place basil in food processor. Pulse-chop until fine.
  2. Add Parmesan cheese and garlic. Pulse few a few seconds until incorporated.
  3. Add pine nuts and chop until fine.
  4. In a slow and steady stream, pour olive oil through the food processor spout while blending. Blend until fine.
  5. Add salt and pepper to taste. Mix well.
  6. Serve with lamb.
  7. Enjoy!