Ultimate vibrant basil pesto recipe

This Ultimate Vibrant Basil Pesto Recipe stays bright green and beautifully silky every time. A simple iced water trick and good olive oil make all the difference. Perfect stirred through pasta, spooned over vegetables or spread onto warm sourdough.

And if youl would like to also make a delicious pesto pasta, I have a lovely recipe here for you to enjoy.

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Course: Dinner, Lunch

Cuisine: Italian, Mediterranean

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 0

Servings: cup

Calories: 1355kcal

Author: Nellie Kerrison | Relish Mama

Cost: $10

Equipment

Food processor (or high-speed blender / stick blender)
Small frying pan (for toasting nuts)
Medium mixing bowl (for iced water soak)
Measuring cups and spoons
Spatula

Ingredients

2 cups of basil or use half basil and half baby spinach
2 tbsp pine nuts or cashews or almonds or pepitas
1 garlic clove
Pinch of coarse sea salt
Six twists of freshly cracked black pepper
50 g parmigiano Reggiano or good quality parmesan of your choice
125 ml 1/2 cup extra virgin olive oil
A few ice cubes

Instructions

Place the basil in a medium size bowl of water and add a few cubes of ice. This helps to clean the leaves as well as helps to keep your pesto a more vibrant green. Be sure to squeeze out all of the water after this initial cleaning / soaking time.
Toast the pine nuts in a dry frying pan (no oil) over medium heat until they are a light golden brown. Tossing often to ensure they do not burn.
Place all of the pesto ingredients in a food processor, with the exception of the extra virgin olive oil. Blitz well, to combine. Slowly pour the oil down through the lid, with the motor running, until a smooth consistency is reached. Season with sea salt & freshly cracked black pepper, to taste.

Notes

Note – If you don’t have a food processor, you can make pesto in a NutriBullet, blender or stick blender. If using one of these -Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.

Storage – store in a covered container in the fridge for 3-4 days. Freeze for up to 3 months.

And if you would like to also make a delicious pesto pasta, I have a lovely recipe here for you to enjoy.

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