Pesto Genovese, or classic Italian basil pesto, is an irresistibly herbaceous 5-ingredient sauce. Use it to elevate a bowl of pasta, drizzle it on a pizza, or spread it on a sandwich. The serving options are endless!
Combine basil leaves, pine nuts (or walnuts) and garlic in a food processor and process until very finely minced.
With the machine running slowly drizzle in the olive oil and process until the mixture is smooth.
Add the cheese and pulse to just combine.
Notes
You can store homemade pesto in an airtight container in the fridge for 2 to 3 days. Add a drizzle of olive oil on top to maintain freshness and prevent the basil from browning.Freezing pesto is easy, too. Pour the sauce into ice cube trays or silicone molds, then freeze until solid. Transfer the pesto cubes to a ziplock bag and freeze for up to 3 months.