How To Make Pesto In A Food Processor (Large Batch Recipe)

This large batch basil pesto recipe delivers flavourful, bright green, and creamy pesto every time, thanks to Samin Nosrat’s food processor hack. Make a big batch and freeze fresh pesto in ice cube trays to use as needed.

With a food processor and a handful of ingredients, you can have a big batch of fresh homemade pesto ready to go in no time. I use Samin Nosrat’s food processor method to make traditional Italian pesto in the most convenient way.

This large batch basil pesto recipe has the perfect balance of salty, nutty, and herby flavours. It’s naturally gluten-free and great for topping pasta, spreading on sandwiches, as a dip for vegetables, or in a basil pesto Caprese salad.

Don’t have a food processor? No problem! I also have a recipe for making pesto alla Genovese the traditional way, with a mortar and pestle in small batches. Or try my plant-based basil pesto recipe if you prefer it without parmesan.

A close-up of a big batch of basil pesto made in a food processor.

Why I love to make large batches of basil pesto

  • It’s easy to make: With just a food processor or blender, you can whip up a large batch of this delicious pesto in minutes. Enjoy all of the authentic basil pesto flavour without labouring over the mortar and pestle.
  • It’s versatile: This fragrant basil pesto adds instant flavour to pasta dishes, sandwiches, roasted vegetables or salads. The possibilities are endless!
  • It’s freezer-friendly: You can freeze your homemade basil pesto in individual portions for later use. Simply defrost, freshen up with a dollop of olive oil and add it to your favourite home-cooked dishes.

Ingredients and substitutes

  • Garlic: I use one fresh garlic clove because I prefer the garlic flavour a bit more subtle. But you can add double the garlic cloves if you love raw garlic.
  • Salt: I use coarse sea salt to help break down the garlic in a mortar and pestle. And for the final seasoning, I prefer kosher salt or fine sea salt.
  • Pine nuts: Lightly toast raw pine nuts in a hot, dry pan for added depth of flavour. But you can also use them raw or try an alternative to pine nuts in pesto.
  • Extra virgin olive oil: This adds a rich, fruity flavour to the pesto. Use a good quality olive oil for best results. Make sure you have some extra olive oil in to adjust the consistency and for storage.
  • Fresh basil leaves: The fresh, vibrant basil leaves gives this classic pesto it’s green colour and herb flavour. You’ll need lots of basil!
  • Finely grated parmesan cheese: I use Parmigiano Reggiano (parmesan cheese) for a nutty, salty flavour. But you can also use a mix of parmesan and Pecorino Romano. For a vegan pesto alternative, replace the cheese with a mix of fresh lemon juice and nutritional yeast for added acidity and umami.

For a less traditional tangy pesto, add a tablespoon of fresh lemon juice and some lemon zest. And if you prefer your pesto dairy-free, see how to make pesto without cheese.

How to make a big batch of pesto with a food processor

Making a large batch of classic basil pesto sauce is super easy when you enlist the help of a food processor.

You can simply chuck everything in and blend until you have a smooth pesto sauce. But if you put in that little bit of extra effort you can make big batch basil pesto taste like proper Italian basil pesto without the effort.

The secret is to not overprocess that basil in the food processor!

Step 1: In a mortar, grind a roughly chopped garlic clove with ½ teaspoon of coarse salt until it forms a paste.

Step 2: Then, add the toasted pine nuts and bash it into a creamy paste. It helps to add one tablespoon at a time, bashing each tablespoon until you have a creamy paste before adding the next.

If you don’t have a mortar and pestle, you can add the garlic, salt, and pine nuts directly to the food processor and blitz into a coarse paste. Then, with the processor still running, slowly drizzle in half the olive oil and continue to blend until you have a creamy mixture. Continue by adding the basil leaves as in the next step.

Step 3: Run a knife through your fresh basil leaves before adding them to the food processor. Drizzle with half of the olive oil and pulse until you have a fragrant, deep-green basil paste. Stop to scrape down the sides from time to time.

By slicing the basil leaves before processing them, we reduce the time they spend in the food processor. And by adding some olive oil, we limit oxidation which causes basil leaves to turn brown!

Step 4: Transfer the basil paste to a bowl, then add the remaining olive oil. Mix well.

Step 5: Add the garlic and pine nut paste. Stir until you have a creamy light green paste.

Step 6: Stir in the grated parmesan cheese.

Step 7: Taste and add salt to taste. Let the mixture sit for a while and taste again. You can now add more extra virgin olive oil if you prefer a thinner basil pesto sauce – I add about two additional tablespoons at this stage.

Refrigerate the pesto in an airtight container with a thin layer of olive oil drizzled over the top to cover the pesto. This will help keep it fresh. It can be stored in the refrigerator for up to three days.

How to freeze homemade basil pesto

For longer storage, you can freeze homemade pesto for up to three months!

Coat an ice cube tray with olive oil. Spoon pesto into the tray and drizzle each pesto cube with a thin layer of olive oil.

Place the ice cube trays in the freezer until the pesto cubes are frozen solid. Transfer to a sealable freezer bag and keep them frozen for up to three months.

Simply defrost pesto cubes as needed.

Large bowl with classic homemade pesto.

Pesto serving suggestions

  • Pasta – Toss it with freshly cooked pasta, add a splash of pasta water to loosen it up, and top the pesto pasta with more grated parmesan.
  • Sandwiches & Wraps – Spread it on a sandwich instead of butter or mayo. It works great with mozzarella, tomato, and chicken.
  • Pizza – Swap out the tomato sauce base for pesto or drizzle it over a finished pizza for a fresh kick.
  • Salads – Stir a spoonful into a potato salad, make a pesto Caprese salad, or mix with a bit of olive oil and lemon juice for a quick basil pesto salad dressing.
  • Grilled Meat & Fish – A dollop of pesto on grilled chicken, steak, or salmon adds instant flavour.
  • Eggs – Stir it into scrambled eggs, spread on toast under a poached egg, or drizzle over an omelette.
  • Veggies – Toss roasted vegetables or steamed greens with a bit of pesto for extra flavour.
  • Dips – Stir into Greek yoghurt or sour cream for a quick dip.

It’s hard to go wrong, just slap it on whatever needs a flavour boost!

Classic basil pesto in a large bowl. The pesto is made in a food processor but has a smooth texture similar to authentic handmade Italian pesto.

Frequently asked questions

How much pesto for 1 lb of pasta?

A good rule of thumb is a half cup of pesto for every 1 pound of pasta. However, this can vary depending on your personal preference for the intensity of the pesto flavour. You can always add more pesto to your pasta if you find it needs more.

How long will homemade pesto last?

Homemade pesto stays fresh for three days in the refrigerator when stored in an airtight container with a thin layer of olive oil. After that, the freshness starts to deteriorate but the pesto will still be safe to consume for another two days. To extend its shelf life, you can also freeze pesto in an ice cube tray and store the frozen cubes in a freezer-safe bag for up to three months.

Should you make pesto in a blender or food processor?

You can use a blender or food processor to make pesto, but a food processor works better. Its wider and shorter blades make it easier to combine the ingredients and create a thick, creamy consistency without overprocessing the basil leaves.

Why did my pesto turn brown in the food processor?

If your pesto turns brown in the food processor, it is likely due to oxidation where the cut basil gets exposed to air. To prevent this, make sure to add a layer of olive oil on top of the basil leaves before blending them. This creates a barrier to limit oxidation. Another tip is to slice the basil leaves before adding them to the food processor.

A close-up of a big batch of basil pesto made in a food processor.

Large Batch Food Processor Pesto

5 from 1 vote
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This easy large-batch basil pesto recipe uses Samin Nosrat's method to make traditional Ligurian pesto the easiest way. Samin's secret for the best homemade food processor pesto is to not overblend the fresh basil leaves. So, you need to get the garlic and nuts smooth before you process the basil.
Recipe byAdri
Yield2 cups
Servings16
Prep Time15 minutes
Total Time15 minutes

Ingredients
 

  • 1 garlic clove , roughly chopped
  • ½ teaspoon coarse salt
  • ½ cup pine nuts , lightly toasted*
  • ¾ cup extra virgin olive oil , divided, more as needed
  • 2 cups packed fresh basil leaves
  • 3 ½ oz finely grated Parmigiano Reggiano (parmesan cheese) , about 2 loosely packed cups
  • kosher salt , to taste

Instructions

  • Place the roughly chopped garlic clove in a mortar with the ½ teaspoon of coarse salt. Grind the garlic into a paste. Then add the toasted pine nuts one tablespoon at a time. Bash each tablespoon until you have a creamy paste before adding the next. Set aside. (See the notes if you prefer to do this step in the food processor.)
  • Use a sharp knife to slice the basil leaves into strips (to make them break down quicker in the food processor). Put the sliced basil into the food processor bowl and drizzle over half of the olive oil. Then pulse, stopping to push down the leaves with a spatula a few times until you have a fragrant, deep-green basil paste – about 2 minutes.
  • Transfer the basil paste to a bowl with the remaining olive oil, and add the salty garlic and pine nut paste. Mix well to combine into a creamy paste. Stir in the parmesan cheese.
  • Taste and adjust the salt – I add ¼ teaspoon of kosher salt. Let the mixture sit for a few minutes, then taste and adjust again, if needed. Add more olive oil until you have your preferred pesto consistency – I typically add 2 more tablespoons.
  • To store, transfer the homemade pesto to an airtight container and drizzle with a thin layer of olive oil to cover the pesto. Refrigerate in an airtight container for up to three days or freeze for up to 3 months.

Notes

  • Pine nuts: Toast raw pine nuts in a hot, dry pan for a few seconds – take care not to burn them. This step adds a deeper nutty flavour, but you can also use them raw, or try an alternative to pine nuts in pesto.
  • Vegan pesto: Whenever I make a plant-based pesto, I swap the cup of freshly grated parmesan cheese for 1 tablespoon of lemon juice and 1 tablespoon of nutritional yeast to add acidity and umami. Learn how to make pesto without cheese for a plant-based basil pesto.
  • No mortar and pestle? Add the garlic, salt, and pine nuts to the food processor and blitz into a coarse paste. With the processor running, slowly drizzle in half the extra virgin olive oil and blitz into a creamy mixture. Stop to scrape down the sides as needed. Add the roughly chopped basil leaves to the food processor and pulse into a vibrant green paste – stop to scrape down the sides. Continue from step 3.
  • Freezing: This big batch of pesto is great for freezing! Rub an ice cube tray with olive oil, then spoon in the homemade basil pesto. Drizzle each pesto cube with a little bit of olive oil. Freeze until solid, then transfer the frozen pesto cubes to a sealable freezer bag. Keep frozen for up to 3 months.
I adapted this basil pesto recipe from Samin Nosrat’s method in her amazing cookbook, Salt, Fat, Acid, Heat.

Nutrition Information

Calories: 145 kcal Carbohydrates: 1 g Protein: 3 g Fat: 15 g Saturated Fat: 3 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 9 g Cholesterol: 5 mg Sodium: 182 mg Potassium: 46 mg Fiber: 0.2 g Sugar: 0.2 g Vitamin A: 213 IU Vitamin C: 1 mg Calcium: 61 mg Iron: 0.4 mg

One Comment

  1. 5 stars
    This is my favourite way to make a large batch of classic basil pesto to add instant flavour to simple meals. Please leave a comment if you also love it!

5 from 1 vote

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