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Pesto

Course Sauce
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 cups

Ingredients

  • 4 ounces basil roughly 5 small packages if purchasing from a grocery store
  • 3/4 cup olive oil
  • 1/2 teaspoon orange zest
  • 1/2 cup parmesan
  • 4 cloves garlic
  • 2 1/4 teaspoons kosher salt

Instructions

  1. Wash and de-stem all of the basil leaves and set them out to dry a bit while you prepare all of the other ingredients.

  2. Measure the olive oil, orange zest, parmesan, whole garlic cloves, and salt into the bowl of a food processor.

  3. Add the basil leaves and process until it is thick and homogenous, about 5 minutes.

  4. Pesto is ready to be used or frozen immediately.

Recipe Notes

  • A food processor is recommended, though the classic method of making pesto with a mortar and pestle will work here as well.
  • Ice cube trays are recommended for freezing purposes.
  • To make vegan: sub cheese with equal amount pine nuts.
  • For a more classic variety: replace half of the cheese with 1/4 cup pine nuts.