introduction
Basil Pesto is a fresh, green sauce that brightens many dishes. This quick recipe gives you bold basil flavor with nuts, garlic, and cheese in a smooth olive oil base. Make it in minutes with a food processor and a few simple ingredients. Try it with warm pasta or on bread for fast, tasty meals. If you like grilled chicken, pesto pairs well with dishes like this one: Grilled Chicken with Basil Pesto & Beans.
why make this recipe
- Quick & Easy: Ready in about 10 minutes with a food processor.
- Simple Ingredients: Fresh basil, pine nuts, garlic, Parmesan, and olive oil.
- Versatile: Use on pasta, sandwiches, salads, or as a dip.
- Bright, fresh flavor: The raw basil keeps a lively, herby taste you can’t get from cooked sauces.
- Crowd-pleaser: It looks and tastes special but is very simple to make.
- This version stands out because it keeps the sauce smooth and balanced — not too oily, with a good nutty bite and bright garlic. It makes you feel proud to serve something fresh and homemade.
how to make Basil Pesto
- Wash and dry the basil leaves well. Dry leaves give a brighter flavor and reduce water in the sauce.
- Toast the pine nuts lightly in a dry pan over medium heat for 2–3 minutes, stirring. Watch them so they don’t burn. Toasting brings out the nutty taste.
- In a food processor, add the basil leaves, toasted pine nuts, and minced garlic. Pulse a few times until the mix is finely chopped.
- Add the grated Parmesan cheese and pulse again to mix. The cheese adds salt and creaminess.
- With the processor running, pour in the extra-virgin olive oil slowly in a thin stream. This helps the sauce emulsify and stay smooth. Stop once the pesto looks thick but pourable.
- Taste and add salt and pepper as needed. Remember Parmesan is salty, so add salt little by little.
- Use pesto right away, or move to storage (see below). If the pesto looks too thick, stir in a teaspoon or two of warm pasta water to loosen it.
Ingredients :
- For the basil base: 2 cups fresh basil leaves, packed (wash and dry well).
- For the nuts and flavor: 1/3 cup pine nuts, lightly toasted; 3 garlic cloves, minced.
- For the cheese and oil: 1/2 cup grated Parmesan cheese; 1/2 cup extra-virgin olive oil.
- Seasoning: Salt to taste; Pepper to taste.
- Notes: Use good-quality olive oil and freshly grated Parmesan for best taste. If pine nuts are hard to find, see variations below.
Directions :
- Combine basil, pine nuts, and garlic in a food processor.
- Pulse until the mixture is finely chopped.
- Add Parmesan cheese and pulse to mix.
- With the processor on, pour in the olive oil slowly until the mixture emulsifies.
- Season with salt and pepper to taste.
- Serve with pasta or use on sandwiches.
how to serve Basil Pesto
- Toss 3–4 tablespoons of pesto with a bowl of hot pasta and a splash of pasta water for a creamy sauce.
- Spread on toast or sandwiches for a bright, herby lift.
- Dollop on grilled chicken, fish, or roasted vegetables. For a full meal idea, try it in a grain bowl like this: Grain Bowl with Grilled Pesto Chicken.
- Use as a dip for fresh veggies or warm bread.
how to store Basil Pesto
- Refrigerator: Place pesto in an airtight jar. Smooth the top and pour a thin layer of olive oil over it to stop browning. Keep for 4–5 days.
- Freezer: Spoon pesto into ice cube trays and freeze. Once firm, move cubes to a freezer bag. Freeze up to 3 months. Thaw in the fridge or stir frozen cubes into hot food.
tips to make Basil Pesto
- Dry basil well after washing to avoid a watery sauce.
- Toast pine nuts for deeper flavor, but do not burn them.
- Add oil slowly while blending to get a smooth, emulsified texture.
- If the pesto is too thick, add a little hot pasta water to loosen it without watering down the taste.
- Use a light hand on the salt because Parmesan is salty.
variation (if any)
- Nut swap: Replace pine nuts with walnuts, almonds, or cashews for a different taste and lower cost.
- Vegan: Skip Parmesan and add 2 tablespoons of nutritional yeast for a cheesy note; increase salt to taste.
- Lemon twist: Add 1 teaspoon lemon zest or 1 tablespoon lemon juice for a brighter, tangy flavor.
- Herby mix: Mix half basil and half spinach or arugula if you want a milder or peppery green base.
FAQs
Can I use frozen basil?
Yes. Frozen basil will work but it gives a milder flavor and darker color. Thaw and drain well before using.
Can I make this without a food processor?
You can. Chop basil, nuts, and garlic very finely by hand and whisk in oil slowly. It takes more time but still tastes great.
How do I stop pesto from turning brown?
Press a thin layer of olive oil on top in the jar and keep it cold. Use within a few days or freeze for longer storage.
Is this pesto safe to freeze with cheese?
Yes. Pesto with Parmesan freezes well. The texture may change slightly, but the flavor stays good.
Serving and Storage Tips
- Presentation: Spoon pesto over pasta and sprinkle extra Parmesan and a few whole basil leaves for a fresh look.
- Quick meal: Mix pesto into warm grains, toss with roasted vegetables, or spread on a pizza base.
- Reheating: Gently warm pesto mixed into hot pasta or sauce. Do not boil pesto alone — heat can dull the fresh flavor.
- Longer storage: Freeze in small portions for one-time use; this keeps the sauce fresh and easy to thaw.
Helpful Notes
- Flavor balance: Taste as you go—Parmesan and nuts add salt and body, garlic adds bite, and olive oil brings silkiness.
- Texture: For a chunkier pesto, pulse less; for a smoother sauce, blend longer and add oil slowly.
- Tool tip: A food processor works best. A blender can overwork ingredients; scrape the sides for even mixing.
Conclusion
This Basil Pesto recipe gives a quick hit of fresh, herby flavor with simple pantry ingredients. It is fast to make, versatile, and lifts many dishes from plain to special. If you want another well-tested take for reference or ideas, check this detailed Basil Pesto Recipe – Love and Lemons. Try the recipe, leave a comment and a star rating if you liked it, and share it on Pinterest or Facebook. What will you pair your pesto with first? Tell us below!
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Basil Pesto
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy Basil Pesto recipe made with fresh basil, pine nuts, garlic, Parmesan, and olive oil. Perfect for pasta, sandwiches, or as a dip.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts, lightly toasted
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt to taste
- Pepper to taste
Instructions
- Wash and dry the basil leaves well.
- Toast the pine nuts lightly in a dry pan over medium heat for 2-3 minutes.
- In a food processor, add the basil leaves, toasted pine nuts, and minced garlic. Pulse until finely chopped.
- Add grated Parmesan cheese and pulse to mix.
- With the processor running, pour in the extra-virgin olive oil slowly until emulsified.
- Season with salt and pepper to taste.
- Use the pesto right away or store in an airtight jar.
Notes
Use good-quality olive oil and freshly grated Parmesan for the best flavor. If pine nuts are hard to find, consider using walnuts or almonds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 tablespoons
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg