The Best Pesto Recipe

Pesto Yield: about 8 cups

• 12 cups fresh basil, medium packed (some tender stems are okay)

• 3 cups olive oil

• 3 cups Parmesan cheese, grated (we like it cheesy)

• 7–8 cloves garlic, peeled

• ⅓ cup lightly toasted nuts(pine nuts, Brazil nuts, cashews, and/or almonds — listed in our order of preference)

• 1 tsp salt optional

  
  

Instructions:

1. Prepare the basil: Pick basil close to when you’re ready to make the pesto. Fill the sink with cool water, submerge basil, gently shake, and rinse well. Spin dry thoroughly in a salad spinner and lay on a towel while working—excess water will affect texture and storage.

2. Start the base: Using a large food processor, add garlic and toasted nuts. Pulse for about 30 seconds until finely chopped.

3. Build the pesto: Add olive oil, Parmesan cheese, and half of the basil. Process on medium–high just until combined.

4. Finish texture: Add remaining basil and pulse until the pesto reaches your preferred texture. We like it not too smooth, with a bit of body.

5. Store: Transfer pesto into jars or reusable, well-sealing containers and freeze.

   
   

Storage & Freezing Tips:

• Freeze pesto in jars or sealed containers (ice cube trays work too, but we find them messier for thawing).

• Thaw overnight in the fridge, or place the container in warm water for about 20 minutes if you’re short on time.

• Once thawed, pesto keeps in the fridge for about a month.

• If the top darkens slightly from oxidation, don’t worry—it’s still delicious.

Family notes:

This recipe is adapted from my auntie Keke's recipe! So many fond memories of eating her homemade Shrimp Pesto Pizza at her house outside of Penticton, BC. That is where our addiction started and now we make pesto every year and slather it on most everything! So fresh and delicious. Can't wait to drizzle this on pizza soon! Love you Keke :-)