---
comments: true
tags:
  - sauce
  - pesto
  - magnolia
---
# :herb: Basic Pesto

![Basic Pesto](../../assets/images/basic-pesto.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 1.5 cups | 10 minutes |

## :salt: Ingredients

- :herb: 2 cups basil
- :cheese_wedge: 0.75 cups Parmesan
- :chestnut: 0.5 cups toasted pine nuts
- :olive: 0.5 cup olive oil
- :garlic: 3 cloves garlic
- :salt: 0.25 tsp salt
- :hot_pepper: 0.25 tsp crushed red pepper (optional)

## :cooking: Cookware

- 1 food processor

## :pencil: Instructions

### Step 1

Combine packed fresh basil, shredded Parmesan, toasted pine nuts, olive oil, 2 to 3 cloves garlic, halved, kosher salt,
and crushed red pepper (optional) in a food processor.

### Step 2

Process until nearly smooth, stopping to scrape down sides of bowl. Add up to 2 Tbsp additional olive oil to reach
desired consistency.

### Step 3

Transfer to airtight container. Refrigerate up to 3 days. Or place 1/4 cup portions in resealable plastic bags or in ice
cube trays and freeze up to 3 months.

!!! tip

    To keep your pesto bright and green in the refrigerator, add a thin layer of olive oil to the top.

## :link: Source

- Magnolia