Brava Basil Pesto
by Brava Chef Annie
Servings
1-2
Active Time
~3 mins
Total Time
~5 mins
About this Recipe
Homemade Pesto is ideal for Summer when basil is all over the farmer’s market, and it’s also a year-round win. There are endless ways to enjoy pesto. Use it on pasta, on pizza, as a salad dressing, topping roasted fish, drizzled over soups, as a marinade, or anywhere you think a savory dish could use some herby freshness. Here, we pulse all ingredients in a food processor to combine, and a small blender works as well. If you prefer to make this by hand, chop ingredients, transfer to large mixing bowl, and slowly whisk in olive oil to combine. Chef Annie gives a range for the amount of olive oil here - start with ⅔ cup and add more until you reach your desired consistency; Annie almost always uses 1 cup, but less olive oil will yield a pesto that’s more similar to a spread instead of a sauce if that’s your preference.
About this Recipe
Homemade Pesto is ideal for Summer when basil is all over the farmer’s market, and it’s also a year-round win. There are endless ways to enjoy pesto. Use it on pasta, on pizza, as a salad dressing, topping roasted fish, drizzled over soups, as a marinade, or anywhere you think a savory dish could use some herby freshness. Here, we pulse all ingredients in a food processor to combine, and a small blender works as well. If you prefer to make this by hand, chop ingredients, transfer to large mixing bowl, and slowly whisk in olive oil to combine. Chef Annie gives a range for the amount of olive oil here - start with ⅔ cup and add more until you reach your desired consistency; Annie almost always uses 1 cup, but less olive oil will yield a pesto that’s more similar to a spread instead of a sauce if that’s your preference.
Ingredients
- ⅓ cup pine nuts
- 2 cups fresh basil, packed
- ½ cup grated Pecorino or Parmigiano Reggiano Cheese
- 1 clove garlic
- 1½ teaspoon freshly squeezed lemon juice
- ⅔ - 1 cup extra virgin olive oil
From Your Pantry
kosher salt and black pepper
Equipment
Brava metal tray
food processor or blender
Nutrition Information
Allergens: Tree nuts, Milk
-
1
Toast pine nuts
- Arrange pine nuts in single layer across zones 1 & 2 of Brava Metal Tray.
- Slide metal tray into top shelf and press green button to begin cooking.
-
2
Make pesto
- When pine nuts are done toasting, transfer them to food processor with basil, garlic, lemon juice, grated cheese, few generous pinches of kosher salt, and a few pinches of freshly cracked black pepper.
- Pulse in food processor few times until mixture becomes a thick paste.
- On low setting, slowly drizzle in 2/3 cup olive oil into mixture and continue to pulse in food processor on low until pesto is combined. Add more olive oil to thin out to desired consistency and repeat.
- Taste and adjust flavors by adding more kosher salt or lemon juice as needed.
-
3
Finish & serve
- When pesto is done, enjoy immediately, or store in airtight container in refrigerator until ready to use.
