Fresh Basil Pesto Recipe

Introduction

Fresh basil pesto is a vibrant, aromatic sauce that brings bright flavors and a creamy texture to any dish. Made with simple ingredients like basil, pine nuts, and parmesan, it’s perfect for pasta, sandwiches, or as a dip.

Ingredients

• 1/2 cup pine nuts
• 2 cloves garlic
• 2 cups fresh basil leaves
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup extra-virgin olive oil, plus more as needed
• 1/4 cup finely grated parmesan cheese

Instructions

1. Step 1: In a small food processor or blender, add the pine nuts and garlic cloves. Pulse gently until the mixture is coarsely chopped and chunky.
2. Step 2: Add the fresh basil leaves, salt, and lemon juice. Pulse again to break up the basil leaves into the pine nut mixture.
3. Step 3: With the processor running on low, slowly pour in the olive oil through the feed tube or opening. If your machine lacks an opening, add the oil in batches, pulsing between additions until fully incorporated.
4. Step 4: Add the finely grated parmesan cheese and process until the pesto is smooth and well combined. Taste and adjust with additional salt, pepper, or olive oil as desired.
5. Step 5: Use the pesto immediately or store it as desired (see Storage below).

Tips & Variations

• Toast the pine nuts lightly in a dry pan to enhance their flavor before blending.
• Substitute walnuts or almonds for pine nuts if you want a different nutty profile or a budget-friendly option.
• For a vegan version, omit the parmesan and add nutritional yeast instead for a cheesy flavor.

Storage

Store fresh pesto in a sealed jar in the refrigerator for up to 2 weeks. To prevent browning, pour a thin layer of olive oil on top before sealing. For longer storage, freeze pesto in airtight containers or ice cube trays for up to 6 months. Thaw in the fridge and stir well before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh?

Fresh basil leaves are essential for the bright, vibrant flavor and color of pesto. Dried basil won’t provide the same fresh taste or texture.

What can I do if my pesto is too thick?

If your pesto is too thick, simply add more olive oil a little at a time while blending until you reach the desired consistency.

Fresh Basil Pesto Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

A classic Fresh Basil Pesto recipe combining fragrant basil, pine nuts, garlic, parmesan cheese, and olive oil for a vibrant, versatile sauce perfect for pasta, sandwiches, or as a dip.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1 cup of pesto 1x
• Category: Sauce
• Method: Blending
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1/2 cup pine nuts
• 2 cloves garlic
• 2 cups fresh basil leaves
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup extra-virgin olive oil, plus more as needed
• 1/4 cup finely grated parmesan cheese

Instructions

1. Pulse pine nuts and garlic: In a small food processor or blender, add the pine nuts and garlic cloves, and gently pulse to break up the mixture until coarsely chopped and chunky.
2. Add basil and seasonings: Add the fresh basil leaves, salt, and lemon juice to the food processor, and pulse again to combine and break up the basil leaves into the pine nut mixture.
3. Incorporate olive oil: With the food processor running at low speed, slowly pour in the olive oil through the feed tube or opening. If no opening is available, add the oil in batches, pulsing between additions until fully incorporated.
4. Mix in parmesan cheese: Add the finely grated parmesan cheese to the food processor and process again until the pesto is smooth and well combined. Taste and adjust seasoning with additional salt, pepper, or olive oil as needed.
5. Store or serve: Use the basil pesto immediately or store in a jar in the refrigerator for up to 2 weeks. For longer storage, freeze in airtight containers or ice cube trays for up to 6 months.

Notes

• Use freshly grated parmesan for best flavor and texture.
• Toast pine nuts lightly for a nuttier flavor before pulsing.
• Adjust olive oil quantity to achieve desired pesto consistency.
• Add a pinch of black pepper to enhance the taste if preferred.
• Store leftover pesto covered with a thin layer of olive oil to prevent browning.

Keywords: fresh basil pesto, pesto recipe, basil sauce, Italian sauce, homemade pesto