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Pesto, a beloved sauce originating from Genoa, Italy, has made its way into kitchens around the world with its vibrant, aromatic flavors. Traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, this spread can transform any dish from ordinary to extraordinary. Our kosher version maintains the essence of this classic while ensuring it adheres to dietary laws, making it perfect for any occasion. Whether you're hosting a Shabbat meal or looking for a quick appetizer, this pesto spread is guaranteed to impress with its rich taste and fresh notes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh basil leaves packed
  • 1/2 cup pine nuts lightly toasted
  • 2 cloves garlic minced
  • 1/2 cup kosher Parmesan cheese grated
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice freshly squeezed

Method
 

  1. In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse until the ingredients are finely chopped.
  2. Add the grated kosher Parmesan cheese to the food processor and pulse a few times to combine.
  3. With the food processor running, slowly add the extra-virgin olive oil in a steady stream. This will help emulsify the ingredients and create a smooth, creamy texture.
  4. Season with kosher salt and freshly ground black pepper to taste. Add the freshly squeezed lemon juice to brighten the flavors.
  5. Taste and adjust seasoning if necessary. If the pesto is too thick, you can add a bit more olive oil to reach your desired consistency.
  6. Transfer the pesto spread to a serving bowl and enjoy immediately, or store in an airtight container in the refrigerator for up to a week.

Notes

For a nut-free version, substitute sunflower seeds for pine nuts. To keep the pesto's vibrant color, blanch the basil leaves in boiling water for 10 seconds and then plunge them into ice water before using.