Homemade Basil Pesto
This homemade basil pesto recipe is a fresh, vibrant, and versatile Italian sauce made with basil leaves, pine nuts, garlic, Parmesan cheese, and extra-virgin olive oil. It’s quick and easy to prepare, perfect for enhancing pasta, sandwiches, salads, and more.
Servings: 4 servings
Ingredients
- 2 cups fresh basil leaves just the leaves, no stems
- 1/4 cup pine nuts lightly toasted for extra flavor
- 1 clove garlic fresh
- 1/2 cup Parmesan cheese freshly grated, good quality
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup extra-virgin olive oil
Instructions
- Start by washing your fresh basil leaves thoroughly and patting them dry to avoid a watery pesto. Lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and golden, stirring frequently. Peel the garlic clove and grate or finely chop the Parmesan cheese.
- In a food processor or blender, combine the basil leaves, toasted pine nuts, and garlic clove. Pulse a few times until the ingredients are roughly chopped and combined.
- Add the freshly grated Parmesan cheese, salt, and ground black pepper to the mixture. Pulse again to incorporate everything together.
- With the food processor running on low speed, slowly drizzle in the extra-virgin olive oil. Stop and scrape down the sides as needed to ensure everything is evenly blended and emulsified into a smooth and creamy texture.
- Taste your pesto and adjust seasoning by adding more salt, pepper, or garlic as needed, pulsing briefly to combine.
- Use your basil pesto immediately tossed with pasta, spread on fresh bread, or as a sauce for grilled vegetables or chicken. Store leftovers in an airtight container with a thin layer of olive oil on top in the refrigerator for up to one week, or freeze for longer storage.
Equipment
- Food Processor
- Skillet
Notes
Use fresh, vibrant basil for the best flavor and color. Toast pine nuts lightly to enhance nuttiness. Grate Parmesan cheese fresh for authentic taste. Add olive oil slowly to emulsify properly. To keep pesto green, add a squeeze of lemon juice or cover with olive oil before storing. Variations include using walnuts or almonds instead of pine nuts, dairy-free options with nutritional yeast, and adding herbs or spices for different flavors.