The Ferguson Recipes


bánh mì
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Basil Pesto
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Classic Basil Pesto made simple! This authentic recipe combines fragrant basil leaves with toasted pine nuts, freshly grated Parmesan, garlic and quality olive oil for a versatile sauce that elevates any dish. Perfect tossed with pasta, spread on sandwiches, or dolloped on grilled meats. Make ahead and store in the refrigerator with a protective layer of plastic wrap to preserve its vibrant color and fresh flavor.
Ingredients
2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
Directions
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree.
While the motor is running, drizzle in the oil until incorporated.
Season with pepper to taste.
Use immediately or store in the refrigerator with a piece of plastic wrap placed right on.
Servings
Makes about 1 cup, enough to sauce pasta for 4-6 people.
Nutrition Facts
Nutrition Per Serving (2 tablespoons) - Calories: 120; Total Fat: 12g (Saturated Fat: 2g); Cholesterol: 2mg; Sodium: 180mg; Total Carbohydrates: 1g (Dietary Fiber: 0g, Sugars: 0g); Protein: 2g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: sauce, pesto
🗂️ Categories: 🍶 Sauces & Dips
📚 Cookbooks: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Recipe #568 was added on April 05, 2012 and last updated on April 07, 2025.
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