Classic Basil Pesto
Summer in a jar. Basil and parsley, toasted pine nuts, good oil — and a pinch of Sage & Shallot that keeps it from tasting one-note.
- Time10 minutes
- MakesAbout 1½ cups
- FeaturingTexas Sage & Shallot Blend
Ingredients
- 3 cups basil
- ½ cup parsley
- ⅓ cup toasted pine nuts
- 1 clove garlic
- ¼ cup parmesan
From our kitchen½ tsp. (optional) Texas Sage & Shallot Blend- ½ cup good olive oil
Method
- Place the basil, parsley, pine nuts and garlic in a food processor. Pulse to combine and make a paste.
- Add the parmesan and the Sage & Shallot Blend. Pulse once or twice more.
- Slowly add the olive oil to your desired consistency. More may be added if needed.
Toast the pine nuts. Every time. It's the whole difference.
Chef's notes
Parsley keeps the color green and the flavor from going flat. The Sage & Shallot Blend is my addition — just enough to give the pesto a savory floor under all that basil. Skip it if you're a purist, but try it once.
Serving suggestions
- Toss with hot pasta and a splash of the cooking water
- Spread on toasted bread under sliced tomatoes
- Spoon over grilled chicken or the baked salmon
- Freeze in an ice cube tray for single portions
Used in this recipe
View full product details
Texas Sage & Shallot Blend
$11.00
This blend was born in my kitchen, where a "sprinkle of flavor" was needed to add something special to a meal.
