The Best Basil Pesto
Servings: 10 servings
Equipment
- food processor
- Kitchen Scales
Ingredients
- 80 grams filberts (hazelnuts)
- 52 grams garlic, peeled
- 90 grams parmesan cheese, freshly grated
- 88 grams basil leaves, stripped off of stems
- 120 grams olive oil
- salt and pepper to taste
Instructions
- Grind the filberts in the food processor until they are very fine, but not yet becoming a butter.
- Add in the garlic and parmesan and process until well combined. Scrape the sides as necessary.
- Add in the basil and process until well combined. You may need to scrape the sides to make sure the basil leaves really mix in.
- Drizzle in the olive oil slowly, until everything is well-combined.
- Add salt and pepper to taste. Definitely add at least a little salt, it really heightens the flavor.
Notes
You can add more olive oil if you want the pesto to be more of a sauce and less of a spread.
This recipe is perfect for freezing. Fill up a silicone muffin pan and pop in the freezer. Once frozen, pop them out and save them in a freezer bag in the freezer until you're ready to use!
I like to use this as a sandwich spread, or just on toast topped with a fried egg. But it's also delicious tossed in some pasta sauce!
You can easily size this recipe up or down based on how much of each ingredient you have, or the size of your food processor. Simply multiply all the ingredients by the same amount. For instance, if you want to increase the recipe by 50%, multiply the amounts by 1.5. If you want to decrease by 40%, multiply the ingredients by .4