Ina Garten Basil Pesto Recipe

A delicious recipe from Ina Garten is this Basil Pesto, made with fresh basil leaves, walnuts, pine nuts, garlic, and Parmesan cheese. This tasty Basil Pesto recipe is perfect for dinner and takes about 10 minutes to prepare and can serve up to 8 people.

Ina Garten Basil Pesto Ingredients

• 5 cups fresh basil leaves
• 1/4 cup walnuts
• 1/4 cup pignoli (pine nuts)
• 3 tablespoons chopped garlic (9 cloves)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan

How To Make Ina Garten Basil Pesto

1. Get Ready with Nuts and Garlic: Start by placing the walnuts, pine nuts, and garlic into a food processor. Process the mixture for about 30 seconds until everything is finely chopped.
2. Add the Basil and Seasonings: Add the fresh basil leaves, kosher salt, and freshly ground black pepper to the food processor. This will blend the flavors together.
3. Blend with Olive Oil: While keeping the processor running, slowly pour in the olive oil. Continue to blend until the mixture becomes smooth and well combined.
4. Mix in the Cheese: Add the freshly grated Parmesan cheese to the processor. Process for another minute to ensure the cheese is thoroughly mixed into the pesto.
5. Ready to Serve or Store: Your basil pesto is now ready! You can use it immediately, refrigerate it for later use, or freeze it for longer storage.

Recipe Tips

• Add some lemon juice: Do this to brighten the flavor and add a bit of acidity to balance the richness of the pesto.
• Use a mix of nuts: Do this to add more depth to the flavor. Try almonds or cashews for a twist.
• Blanch the basil leaves: Do this to keep the pesto bright green. Briefly dunk them in boiling water, then ice water.
• Add spinach or kale: Do this to increase the nutritional value and bulk up the pesto without changing the flavor too much.
• Mix in a little cream: Do this to make a creamier pesto. It’s great for spreading on sandwiches or mixing into pasta.

What To Do With Basil Pesto

Serve your easy Basil Pesto with roasted vegetable medley, quinoa salad, grilled shrimp skewers, zucchini noodles, or stuffed portobello mushrooms.

You can also pair it with goat cheese crostini or bruschetta topped with tomatoes.

How To Store Basil Pesto Leftovers

To Refrigerate: Place the pesto in an airtight container and cover the top with a thin layer of olive oil. This will keep it fresh for up to one week in the fridge.

To Freeze: Spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a zip-lock bag. This will keep the pesto fresh for up to three months.

Frequently Asked Questions

Can I make basil pesto without a food processor?

Yes, you can make basil pesto without a food processor. Use a mortar and pestle to grind the nuts and garlic first, then gradually add the basil leaves, followed by olive oil and Parmesan cheese.

How can I make my pesto thicker?

To make your pesto thicker, reduce the amount of olive oil or add more nuts or Parmesan cheese. You can also add a little less liquid initially and adjust as needed until you reach the desired consistency.

Can I use dried basil for pesto?

Using dried basil for pesto is not recommended. Fresh basil provides the essential flavor and texture. Dried basil will not blend well and will result in a significantly different taste and consistency.

Ina Garten Basil Pesto Nutrition Facts

Serving Size: 1 of 32 servings

• Calories: 123
• Total Fat: 13 g
• Saturated Fat: 2 g
• Carbohydrates: 1 g
• Dietary Fiber: 0 g
• Sugar: 0 g
• Protein: 2 g
• Cholesterol: 3 mg
• Sodium: 55 mg

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