Name: Fresh Basil Pesto Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 5 cups Packed Fresh Basil Leaves; 1 cup Freshly Grated Parmesan Cheese; 1 cup Olive Oil; 1/2 cup Pine Nuts; 8 Garlic Cloves, peeled and finely chopped; Salt, to taste; Black Pepper, to taste

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Introduction

Basil pesto is a vibrant, fragrant sauce that brings fresh herb flavor to pasta, sandwiches, and more. Made with basil, parmesan, and pine nuts, it’s easy to prepare and endlessly versatile in the kitchen.

A close-up view of a white rectangular dish filled with thick, chunky green pesto sauce. The pesto has a rich texture with visible small pieces of nuts and herbs, showing a mix of dark and light green colors with small spotted bits of red and white. The surface of the pesto looks glossy with some oil pooling around the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups packed fresh basil leaves
1 cup freshly grated Parmesan cheese
1 cup olive oil
1/2 cup pine nuts
8 garlic cloves, peeled and finely chopped
Salt and pepper, to taste

Instructions

Step 1: If necessary, wash and dry your basil leaves thoroughly. Set them aside.
Step 2: Place the pine nuts in a nonstick pan and toast over medium heat, stirring frequently, until they are lightly browned and fragrant.
Step 3: In a food processor, combine the basil, garlic, Parmesan cheese, and olive oil. Pulse until the basil is roughly chopped.
Step 4: Add the toasted pine nuts to the food processor and pulse again until the mixture is finely chopped and well combined.
Step 5: Season the pesto with salt and pepper to taste, blending briefly to incorporate.
Step 6: Transfer the pesto to an airtight container and store it in the refrigerator until ready to use.

Tips & Variations

For a nuttier flavor, try substituting walnuts or almonds for pine nuts.
To keep the pesto bright green, drizzle a thin layer of olive oil on top before storing.
Add a squeeze of lemon juice to brighten the flavor and extend freshness.
Use a mortar and pestle for a more traditional texture if you prefer.

Storage

Store basil pesto in an airtight container in the refrigerator for up to one week. To preserve color and freshness, cover the surface with a thin layer of olive oil before sealing. Pesto also freezes well—transfer it to a freezer-safe container or ice cube tray and freeze for up to 3 months. Thaw in the refrigerator before use, and stir well to recombine.

How to Serve

A close-up view of a creamy, textured green sauce in a white bowl showing finely chopped leafy green herbs mixed with bits of garlic, small red specks of chili flakes, and glistening drops of oil, creating a fresh and vibrant appearance with a slightly chunky consistency, set against a dark background that contrasts with the bright, rich green colors of the sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen basil to make pesto?

While fresh basil provides the best flavor and texture, you can use frozen basil in a pinch. Thaw and drain any excess moisture before processing, but the pesto may be less vibrant and slightly more bitter.

What can I use pesto on besides pasta?

Pesto is incredibly versatile—it’s great as a spread on sandwiches, a topping for grilled chicken or fish, mixed into soups, drizzled over roasted vegetables, or even used as a dip for bread and crackers.