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 (about 24 g)
- 1 large clove garlic
- ½ C parmesan or pecorino romano (about 50 g)
- ¼ C walnuts (about 30 g)
- 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.