Best-Ever Pesto

This Genovese specialty bursts with the summery flavor of basil, and we love it for way more than just pasta. (Though that’s pretty great too!) Try tossing your roasted potatoes with a couple tablespoons, or mix a spoonful into mayo for a ridiculously addictive dipping sauce.
How long will it last after I make it?
Fresh pesto will last 5 to 7 days in the fridge, or up to 8 months in the freezer! We love freezing our leftover pesto in ice cube trays so we can pop out a single serving any time we’re craving a bowl of pasta.
Can I do the whole recipe in the food processor?
Totally! We like stirring the cheese at the end for texture, but if you like a smoother pesto feel free to throw everything at once!
Can I make this recipe without a food processor?

Absolutely! Traditionally pesto was made using a marble mortar and a wooden pestle, so if you happen to have a mortar and pestle you’re in business. You can also chop everything by hand, just make sure your knife is nice and sharp to minimize damage to the basil. 
What’s a good replacement for pine nuts?
You can use pretty much any kind of nut you like. Almonds, pistachios, walnuts, or even pecans are all great substitutions. You can even use seeds like sunflower or pumpkin seeds!
Can I use a different cheese instead of Parmesan?
Absolutely! Any hard, salty aged cheese would work best. We like Pecorino or Manchego, but even Gouda would work if you’re a fan!
Made it? Let us know what you think in the comment section below!
Yields: 1 cup
Prep Time: 0 hours10 mins
Total Time: 0 hours15 mins

2 c. fresh basil, tightly packed
1/2c. extra-virgin olive oil
1/4c. pine nuts
2 cloves garlic, minced
Kosher salt
1/2c. freshly grated Parmesan
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  1. Combine basil, oil, pine nuts, and garlic in the bowl of a food processor. Add a large pinch of salt and process until smooth.
  2. Transfer mixture to a medium bowl and stir in Parmesan. Taste and season with more salt, if needed.

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