Chef Aaron’s Perfect Basil Pesto

One of the best things about summer is all the fresh herbs available right outside your door! Make a big batch of this basil pesto and use it on pasta, vegetables, salads, breads and pizzas. There are a million ways to use pesto and it adds a punch of flavour to your dishes! You can also freeze this recipe for later use.

  • 2 cups fresh basil leaves (packed)
  • ½ cup Parmesan cheese
  • ½ cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 medium sized garlic cloves (minced)
  • Salt & freshly ground pepper to taste
  1. Combine basil with nuts and pulse a few times in food processor. Add garlic, pulsing a few times more.
  2. Slowly add the olive oil in a constant stream while the food processor is on. Scrape down sides.
  3. Add grated cheese and pulse again until blended. Be careful not to over blend. Add salt & pepper to taste.

If you are freezing your pesto, add a little extra olive oil on top to keep your pesto green.

Main Course