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.
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.
Notes
If your basil leaves are damp from washing, pat them dry—wet leaves water down the flavor.
Love this recipe?Follow us at @thenandnowspace for more