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6 batches of basil pesto

Homemade Basil Pesto

This all-time favorite pesto is year-around staple to mix into many dishes. It pairs especially well with fresh tomatoes and Italian dishes. Pictured: This large bowl has about six batches of this recipe.
5 from 18 votes
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Ingredients
  

  • 4 heaping cups washed fresh basil leaves
  • 3 large (not elephant) or 6 small garlic cloves
  • 1/2 cup walnuts
  • 1/2 cup grated Parmesan or Romano cheese (recommend freshly grated Pecorino Romano)
  • 1/2 freshly squeezed lemon
  • 1/2 cup EVOO
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt (optional)

Instructions
 

  • Add the basil into a large-bowl food processer. Top with the rest of the ingredients except the EVOO.
    mixing basil pesto in food processor
  • Pulse mixture and drizzle in the EVOO. Pulse until the mixture is finely chopped.
    EVOO goes into pesto
  • Scrape into an airtight container. It will keep in the refrigerator for a week.
  • If you freeze, store in individual small containers. Or freeze in ice cube trays, and after frozen, keep in a Ziploc bag.

Notes

  • You can easily halve this recipe, especially if using a small food processor.
  • Thin out the pesto to desired consistency with additional EVOO.