Fresh Basil Pesto Sauce (Perfect Ratio)
Serves 16
10 mins prep
10 mins total
Using my tested-and-perfected ratio of fresh basil leaves, nuts, grated cheese and olive oil, make an easy basil pesto sauce with an ideal texture — never too oily or too dry. Toss this essential sauce with pasta, pizza, salads and so much more! This 10-minute classic homemade basil pesto recipe is made in a food processor or blender.
Yield: About 1 cup pesto sauce (enough for 1-2 pounds pasta)
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Add the nuts, grated cheese and salt to the bowl of a food processor or blender. Pulse until the mixture looks like medium-fine crumbs.
Add the garlic. Pile all the basil leaves on top of the nuts — you don't need to pack it down. Pour the oil over the top.
Process or blend until the pesto looks blended and creamy-textured, which will take less than one minute. Scrape down the sides of the work bowl as needed during the process.
Use the pesto right away, or transfer it to a jar or plastic storage container with a lid. Before covering the pesto, drizzle a little olive oil over the surface to seal in and preserve the color and flavor.
