Tips

• Use fresh basil. Fresh basil is essential for the best flavor. If you can't find fresh basil, you can use frozen basil, but the flavor will not be as good.
• Don't overmix the pesto. Overmixing the pesto will make it bitter. Simply combine all of the ingredients in a food processor and pulse until smooth.
• Use good quality olive oil. The olive oil is a key ingredient in pesto, so it is important to use good quality olive oil. Extra virgin olive oil is the best choice.
• Blanching the basil: Some people recommend blanching the basil leaves before making pesto. This helps to preserve the color and flavor of the basil. To blanch basil, bring a pot of water to a boil. Add the basil leaves and cook for 1-2 minutes. Drain the basil leaves and immediately plunge them into a bowl of ice water to stop the cooking process.
• Using a mortar and pestle: If you have a mortar and pestle, you can use it to make pesto. This is a more traditional way to make pesto, and it will give the pesto a more rustic texture.
• Storing pesto: Pesto can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you are ready to use the pesto, thaw it overnight in the refrigerator and then let it come to room temperature before using.