There are many varieties of basil. A few of the most popular include Italian large leaf (sweet basil), Thai, and lemon basil.
Any of these can be used for pesto but each has a slightly different flavor profile. For a traditional basil pesto flavor, you’ll want to use the Italian large leaf. It’s the basil leaf that most people typically think of as “normal” basil. It’s also referred to as sweet basil or Genovese basil. This is the type of basil sold in most grocery stores
How to Make Basil Pesto
Prep Basil – Gently rinse fresh basil leaves and pat dry or use a salad spinner to remove excess water.
Process Sauce – Place all of your ingredients to a food processor or a high powered blender and process until smooth.
Pro Tip: After blending the pesto, add more salt to taste if desired. Keep in mind that store-bought pesto sauces can be significantly saltier since they are compensating for freshness. Salt also preserves the sauce for longer shelf life.
Ingredients
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