How To Make Basil Pesto (Big Batch)

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The fragrant, slightly licorice-like basil paired with sharp, nutty cheese, tender pine nuts, garlic, and plenty of extra virgin olive oil is like nothing else.

Ingredients You’ll Need

190 g basil ~7 cups packed basil 32 g garlic ~7 cloves 100 g pine nuts ~10 1/2 tbsp 205 g Parmesan ~1 3/4 cup grated 80 g Pecorino ~7 tbsp grated 370 g olive oil ~1 3/4 cup salt Get The Recipe

BLEND GARLIC + PINE NUTS

In a food processor, pulse the garlic until finely chopped. Add pine nuts to the garlic and process until the mixture has a fine, sandy texture. Scrape down the sides again. Get The Recipe

ADD BASIL + CHEESE

Add basil and olive oil. Process until blended but with some texture. Transfer pesto to a large bowl and stir in the Parmesan and Pecorino. Add a pinch of salt if needed. Get The Recipe

FREEZE FOR LATER

Portion into plastic freezer bags and lay flat to freeze. If using a jar or small container to freeze, add a thin later of oil to the top of the pesto to “seal” it. Get The Recipe

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