I make fresh basil pesto so often, I never even use a recipe! A friend was asking how I made it, so I finally wrote down my basic measurements for you all. Personally, I like to make pesto without a recipe and adjust according to my taste.
Here is the deal—everyone’s taste buds and consistency preferences are different, which is why I recommend adjusting this recipe to fit your flavor profile. I like my pesto thick but I know a lot of people like it a bit more runny, so for that you would just add more olive oil.
So what can you make with pesto, besides eating it by the spoonful?
- Gluten Free, Grain Free Pesto, Peach & Burrata Pizza
- Pesto Chicken Caesar Salad
- with grain-free crackers and cheese
- atop fried or scrambled eggs with parmesan
Fresh Basil Pesto
- 8 cups fresh basil, packed
- 3/4-1 cup extra virgin olive oil
- 1 cup good quality parmesan, grated
- 1/2 cup toasted pine nuts
- 3 cloves garlic
- 1/2 lemon, juiced
- 1/2 tsp Celtic sea salt
- lots of fresh cracked black pepper
- Add all ingredients to a large mixing bowl. (Personally I start with about a half cup of olive oil and add more as needed so that it is not too runny, as basil is difficult to measure).
- Use an hand-held immersion blender to blend until smooth.
- Store in a glass mason jar in the refrigerator for up to 10 days.