Name: Classic Homemade Basil Pesto Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves, packed; 1/2 cup freshly grated Parmesan-Reggiano cheese; 1/2 cup extra virgin olive oil; 1/3 cup pine nuts; 3 medium-sized garlic cloves, minced; Salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe

Introduction

Classic homemade basil pesto is a vibrant and aromatic sauce that brings fresh flavor to any dish. Made with simple ingredients like basil, pine nuts, garlic, and Parmesan, this pesto is perfect for pasta, sandwiches, or as a dip.

A white bowl holds a dish with three main layers: the bottom layer shows golden-brown toasted bread pieces with a slightly crunchy texture, the middle layer is thick, bright green pesto sauce covering the bread, and the top layer is garnished with light beige pine nuts scattered over the pesto, a sprinkle of finely grated white cheese, and fresh, vibrant green basil leaves placed prominently at the center. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium-sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Instructions

Step 1: Place the basil leaves and pine nuts into a food processor. Pulse several times until the ingredients are roughly chopped.
Step 2: Add the minced garlic to the processor. Pulse a few more times to mix the ingredients together.
Step 3: Slowly add the Parmesan-Reggiano cheese and pulse a few times, ensuring the cheese is completely incorporated.
Step 4: While the food processor is running, slowly drizzle the extra virgin olive oil into the mixture. Blend until the pesto reaches your desired consistency.
Step 5: Stop the processor and taste the pesto. Add salt and freshly ground black pepper to taste. Pulse again a couple of times to mix evenly.
Step 6: Transfer the pesto to an airtight container and store it in the refrigerator until you’re ready to use it.

Tips & Variations

For a nuttier flavor, lightly toast the pine nuts before adding them to the food processor.
Substitute walnuts or almonds for pine nuts for a different texture and taste.
If you prefer a creamier pesto, add a spoonful of ricotta or cream cheese when blending.
Use a mortar and pestle for a traditional texture instead of a food processor.

Storage

Store pesto in an airtight container in the refrigerator for up to one week. To prevent browning, drizzle a thin layer of olive oil on top before sealing. Pesto can also be frozen in ice cube trays and transferred to a freezer bag for up to three months. Thaw in the refrigerator before use and stir well.

How to Serve

A white bowl holds a dish with three main layers: the bottom shows golden brown toasted bread pieces with a crisp texture, the middle layer is thick, bright green pesto sauce generously spread over the bread, and on top, there are scattered light beige pine nuts and finely grated white cheese. Four fresh, shiny green basil leaves sit upright as a garnish in the center, adding height and color contrast. The dish is placed on a white marbled surface, with a slight shine from the oil blending with the pesto. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen basil instead of fresh?

Fresh basil is best for vibrant flavor and color, but frozen basil can be used in a pinch. Thaw and drain any excess moisture before processing.

How can I adjust the consistency of my pesto?

If your pesto is too thick, slowly add more olive oil until you reach your desired consistency. For a thicker pesto, use less oil or add more cheese and nuts.