This delicious and simple pesto recipe, inspired by Ina Garten, is a quick and versatile sauce perfect for pasta, sandwiches, or drizzling over roasted veggies. Made with fresh basil, creamy Parmesan, and a mix of nuts, it’s packed with flavor. Customize it with ingredients you have on hand—this recipe is as flexible as it is tasty!
Recipe Ingredients:
- 1/4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 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 Pesto Recipe?
- Prepare the base : Place the walnuts, pine nuts, and chopped garlic in a food processor fitted with the steel blade. Process for about 30 seconds until coarsely blended.
- Add basil and seasoning : Add the basil leaves, kosher salt, and black pepper to the food processor. Blend until combined.
- Incorporate olive oil : With the food processor running, slowly pour in the olive oil through the feed tube. Continue blending until the mixture is fully puréed.
- Add Parmesan cheese : Add the grated Parmesan and process for an additional minute until smooth.
- Store or serve : Use immediately or transfer to an airtight container. Add a thin layer of olive oil on top to prevent browning and store in the fridge or freezer.
Recipe Tips:
- Use fresh basil leaves only :Fresh, vibrant basil is the key to a flavorful pesto. Avoid wilted or bruised leaves for the best taste.
- Toast the nuts lightly : Toast the walnuts and pine nuts in a dry pan for a few minutes to enhance their nutty flavor before blending.
- Add olive oil slowly : Pour the olive oil in a thin, steady stream while the food processor is running to achieve a smooth, creamy consistency.
- Grate Parmesan freshly : Freshly grated Parmesan melts better into the pesto and adds a rich, authentic flavor compared to pre-grated cheese.
- Prevent browning with oil : When storing, add a thin layer of olive oil on top of the pesto to keep its bright green color and prevent it from oxidizing.
How To Store Leftovers?
- Refrigerate: Let the leftover pesto cool to room temperature. Transfer it to an airtight container and pour a thin layer of olive oil on top to prevent browning. Store in the refrigerator for up to 5 days.
- Freeze: Let the pesto cool completely, then portion it into small airtight containers or ice cube trays. Freeze for up to 3 months. Thaw in the refrigerator overnight before using
Nutrition Facts
- Calories: 92
- Total Fat: 9.5g
- Saturated Fat: 1.5g
- Cholesterol: 2.6mg
- Sodium: 158mg
- Potassium: 31.8mg
- Total Carbohydrate: 0.9g
- Dietary Fiber: 0.2g
- Sugars: 0.1g
- Protein: 1.4g
Check out More Recipes:
Ina Garten Pesto Recipe
Description
This delicious and simple pesto recipe, inspired by Ina Garten, is a quick and versatile sauce perfect for pasta, sandwiches, or drizzling over roasted veggies. Made with fresh basil, creamy Parmesan, and a mix of nuts, it’s packed with flavor. Customize it with ingredients you have on hand—this recipe is as flexible as it is tasty!
Ingredients
Instructions
- Prepare the base : Place the walnuts, pine nuts, and chopped garlic in a food processor fitted with the steel blade. Process for about 30 seconds until coarsely blended.
- Add basil and seasoning : Add the basil leaves, kosher salt, and black pepper to the food processor. Blend until combined.
- Incorporate olive oil : With the food processor running, slowly pour in the olive oil through the feed tube. Continue blending until the mixture is fully puréed.
- Add Parmesan cheese : Add the grated Parmesan and process for an additional minute until smooth.
- Store or serve : Use immediately or transfer to an airtight container. Add a thin layer of olive oil on top to prevent browning and store in the fridge or freezer.
Notes
- Use fresh basil leaves only :Fresh, vibrant basil is the key to a flavorful pesto. Avoid wilted or bruised leaves for the best taste.
- Toast the nuts lightly : Toast the walnuts and pine nuts in a dry pan for a few minutes to enhance their nutty flavor before blending.
- Add olive oil slowly : Pour the olive oil in a thin, steady stream while the food processor is running to achieve a smooth, creamy consistency.
- Grate Parmesan freshly : Freshly grated Parmesan melts better into the pesto and adds a rich, authentic flavor compared to pre-grated cheese.
- Prevent browning with oil : When storing, add a thin layer of olive oil on top of the pesto to keep its bright green color and prevent it from oxidizing.
Ina Garten Pesto Recipe