Basil Pesto Recipe
Bright, vibrant, and utterly delicious, this Basil Pesto Recipe is your go-to homemade Italian sauce for pasta, sandwiches, or as a versatile condiment that brings fresh ingredients together in just minutes.
Full Recipe Introduction
You know what makes this classic Basil Pesto so special? It’s truly a celebration of fresh basil leaves, garlic, nuts, and olive oil—an aromatic herbs blend that Italians have loved for generations. As a 50-year-old food lover, I whip this up all summer long, inspired by my grandmother’s garden in Northern California and our family trips to Italy. It’s vegetarian, full of healthy fats, and surprisingly easy: no cooking, just a quick whirl in the food processor. Whether you slather it on grilled chicken, toss it with pasta, or swirl it into soups, this homemade sauce feels like sunshine on a plate.
Why You’ll Love This Recipe
- No oven needed—ready in under 10 minutes with a simple blender or food processor
- Fresh ingredients—garden-picked basil makes it extra aromatic
- Healthy fats—from olive oil and nuts for a heart-friendly treat
- Versatile condiment—perfect on bruschetta, pizza, or salads
- Vegetarian and easily vegan (swap cheese for nutritional yeast)
- Classic Italian cuisine flavor that’s crowd-pleasing
- Make-ahead friendly—store in fridge or freezer for quick weeknight dinners
- Budget-smart—minimal, everyday ingredients
- Flavorful twist—customizable with pine nuts, walnuts, or almonds
Ingredients
• 3 cups fresh basil leaves, packed (choose bright green, dry leaves)
• ½ cup extra virgin olive oil (I love Filippo Berio for consistency)
• ¼ cup pine nuts (or walnuts/almonds for budget-friendly swap)
• 2 garlic cloves, roughly chopped (adjust to taste)
• ½ cup freshly grated Parmesan cheese (substitute Pecorino Romano if you like sharpness)
• 1 tablespoon lemon juice (for brightness and to keep green color)
• ¼ teaspoon sea salt (to taste)
• Freshly ground black pepper, a few twists
Tip: If your basil leaves are damp from washing, pat them dry—wet leaves water down the flavor.
Directions
- Prep the basil: Trim woody stems, then stack leaves and roll them like a cigar for easy chiffonade. This helps you fit more into the processor.
- Toast the nuts: Heat a dry skillet over medium heat, toss in pine nuts or walnuts, and stir for 2–3 minutes until lightly golden—watch closely so they don’t burn. This step adds a toasty note.
- Blend garlic and nuts: In your food processor, pulse garlic and toasted nuts 5–6 times until coarsely chopped—this gives a rustic texture.
- Add basil and cheese: Drop in basil leaves and grated Parmesan; pulse in short bursts until mixture looks like coarse crumbs.
- Stream in olive oil: With the motor running, pour oil in a steady stream through the feed tube—this emulsifies the sauce. Stop when the pesto reaches your preferred consistency.
- Season and freshen: Stir in lemon juice, salt, and pepper; taste and adjust. If it’s too thick, add a teaspoon of water or more oil.
- Serve or store: Transfer to a small bowl or jar, drizzle a thin olive oil layer on top to prevent browning, and cover tightly.
Servings & Timing
• Yield: Makes about 1 cup of pesto (enough for 4–6 servings of pasta)
• Prep Time: 10 minutes (including toasting nuts)
• Total Time: 10 minutes
Variations
• Sun-dried Tomato Twist: Swap half the basil for sun-dried tomatoes for a richer flavor.
• Vegan Version: Omit cheese; add 2 tablespoons nutritional yeast.
• Spinach Boost: Mix in 1 cup fresh spinach for extra greens without altering taste.
• Nut Swap: Use almonds or cashews in place of pine nuts to lower cost.
• Chili Kick: Toss in a pinch of red pepper flakes for gentle heat.
Storage & Reheating
• Fridge: Store in an airtight jar for up to 5 days, topping with olive oil to seal out air.
• Freezer: Spoon into ice cube trays; once frozen, pop cubes into a zip-top bag for 3 months’ shelf life.
• Thawing: Move frozen pesto cubes to fridge overnight or stir into hot pasta straight from the freezer.
• Make-ahead: Prep up to 2 days before entertaining; keep chilled until serving.
Notes
• Freshness Matters: Basil oxidizes quickly—process and cover your pesto right away.
• Texture Tip: If you like your pesto extra smooth, blend longer; for chunkier sauce, use short pulses.
• Flavor Depth: Let the pesto rest for 10 minutes after blending; flavors meld and mellow.
• Cheese Choice: Grating your own Parmesan gives better melt and taste than pre-grated bags.
FAQs
Q1: Can I use dried basil?
A: Dried basil lacks the bright aroma of fresh leaves; it’s best to stick with fresh for authentic flavor.
Q2: Why is my pesto bitter?
A: Over-processing basil or burning nuts can lead to bitterness—pulse gently and toast nuts briefly.
Q3: How do I keep pesto green?
A: Acid helps—add lemon juice and drizzle olive oil on top before sealing to slow browning.
Q4: Can I halve the recipe?
A: Absolutely—just follow the same ratios and blend in the smallest processor bowl.
Q5: What nut is best for pesto?
A: Pine nuts are traditional; walnuts add depth, almonds lend a mild sweetness.
Q6: Is pesto healthy?
A: Yes, it’s rich in monounsaturated fats, vitamin K from basil, plus protein from cheese and nuts.
Q7: How long will homemade pesto last?
A: Up to 5 days in fridge, 3 months in freezer if properly sealed.
Q8: Can I use a blender instead of a food processor?
A: Yes, but blend in small batches and scrape sides often to ensure even chopping.
Conclusion
This Basil Pesto Recipe is a classic Italian sauce brought to your kitchen in under 10 minutes, using fresh ingredients that pack both flavor and health benefits. Give it a spin on warm pasta, slather it on toast, or freeze a few cubes for easy weeknight dinners—and do let me know how it turned out! Feel free to share your tweaks below or hop over to my sun-dried tomato pesto post for another burst of homemade goodness.
Basil Pesto Recipe
Ingredients
- 3 cups fresh basil leaves packed
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts or walnuts/almonds for budget-friendly swap
- 2 cloves garlic roughly chopped
- 1/2 cup freshly grated Parmesan cheese substitute Pecorino Romano if you like sharpness
- 1 tablespoon lemon juice for brightness and to keep green color
- 1/4 teaspoon sea salt to taste
- Freshly ground black pepper a few twists
Instructions
- Trim woody stems, stack leaves and roll them like a cigar for easy chiffonade.
- Heat a dry skillet over medium heat and toss in pine nuts or walnuts, and stir until lightly golden.
- In your food processor, pulse garlic and toasted nuts 5–6 times until coarsely chopped.
- Drop in basil leaves and grated Parmesan; pulse in short bursts until mixture looks like coarse crumbs.
- Pour oil in a steady stream through the feed tube while the motor is running.
- Stir in lemon juice, salt, and pepper; taste and adjust.
- Transfer to a small bowl or jar, drizzle a thin layer of olive oil on top, and cover tightly.
