How to Make FRESH BASIL PESTO Like an Italian

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are more affordable and provide a similar texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free, while Pecorino is often less expensive.

Cut basil from the garden using scissors, ensuring to cut part of the stalk to allow regrowth.

Wash the basil leaves in cold water and dry them on a paper towel to remove excess water and check for insects.

Add 3-4 tablespoons of extra virgin olive oil and 1 garlic clove to the blender and blend until the garlic is dissolved in the oil.

Add 10 grams of pine nuts to the blender and blend until the nuts are incorporated into the oil.

Add the fresh basil leaves to the blender and blend until mixed in with the other ingredients.

Add 3 tablespoons of Parmesan cheese, a pinch of salt, and another splash of extra virgin olive oil (about 2 tablespoons) to the blender and blend for about 30 seconds.

Use a spoon to scrape down any cheese stuck on the edges of the blender and mix it back into the pesto.

Taste the pesto to check for seasoning and adjust with more olive oil, garlic, or cheese if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens