Quick and Easy Pesto Recipe
Quick and Easy Pesto Recipe
Here’s a quick and easy pesto that uses fresh basil, a large clove of garlic, walnuts, and Parmesan or Pecorino Romano. Pulse the solids in a food processor, then stream in olive oil until you reach the texture you like. The maker reports using approximately ½ cup olive oil and adding more as needed when preparing a dish.Store refrigerated for 3–5 days or keep a batch in the freezer for quick meals. Use it tossed with pasta, spread on sandwiches, or however you like to use pesto.
Equipment
- Food processor
Materials
- 1 C fresh basil leaves packed full
- 1 large clove garlic
- ½ C parmesan or pecorino romano
- ¼ C walnuts
- Kosher salt
- Extra virgin olive oil
Instructions
- Put all ingredients except the olive oil plus a big pinch of kosher salt in the food processor and pulse approximately 10 times.
- While the processor is running, add your olive oil and stream until your desired consistency is reached.
- I use approximately ½ C and add more when I prepare a dish.
- This can be kept in your refrigerator for 3-5 days. I always like to have this on hand in my freezer for a quick meal.
Video
Texture and color notes
Pulsing the basil, garlic, cheese, and nuts breaks the ingredients down in short bursts so they blend evenly without becoming an over-processed paste. Adding or “streaming” oil while the processor runs lets the solids and oil emulsify gradually, which makes it easier to stop when you reach the texture you prefer.
Basil leaves are prone to darkening when exposed to air; that change in color is a natural reaction of the herb rather than a sign the sauce has gone bad.
Watch Dr. J Make Pesto
Watch Dr. J make Pesto and see how it comes together.
