Basil Pesto

Yields about 1 to 1.5 cups of pesto, depending on the size of the basil bunch used.

 

Ingredients

  • 2 cups fresh basil leaves
  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup sunflower seeds
  • Pinch of salt
  • Pinch of black pepper

Directions

  1. Wash the basil leaves and pat them dry with a paper towel.
  2. Pulse the sunflower seeds and garlic in the food processor until they are finely chopped.
  3. Add basil and pulse several times more. Use a spatula to scrape the sides of the food processor.
  4. While the food processor is running, slowly pour in the olive oil and pulse until thoroughly combined. If needed, adjust the consistency by adding more olive oil for a smoother texture.
  5. Add salt and ground black pepper to taste.

FAQ

Q: How can I prevent olive oil from separating from the basil mixture?

A: Adding the olive oil slowly while the food processor is running helps in emulsification, preventing separation between the olive oil and the mixture.

Q: Why does basil pesto darken?

A: Basil pesto darkens when exposed to air. To maintain its freshness, tightly cover it with plastic wrap. Direct contact between the wrap and the top of the pesto helps prevent air exposure, assisting the pesto sauce in retaining its green color for a longer period.s

Q: How should I store basil pesto?

A: Basil pesto freezes quite well and can be stored in the freezer for an extended period. When properly stored in an airtight container or sealed freezer bag, basil pesto can last for about 3 to 4 months in the freezer without losing much flavor or quality.

Q: Can I use different oils instead of olive oil?

A: It’s best to use a good quality extra-virgin olive oil. Extra-virgin olive oil is made from the first pressing of the olives and is prized for its superior flavor and aroma. Its fruity and slightly peppery notes complement the basil and other ingredients in the pesto beautifully.

While olive oil is traditional, some recipes or dietary preferences might opt for different oils like avocado oil, sunflower oil, or grapeseed oil. These oils have milder flavors and can be used if you prefer a more neutral taste in your pesto.