Homemade Basil Pesto Recipe

Introduction

Homemade basil pesto is a vibrant and fragrant sauce that brings fresh garden flavors to your table. This easy recipe combines basil, nuts, garlic, and Parmesan for a versatile condiment perfect for pasta, sandwiches, or even as a dip.

Ingredients

• 2 cups fresh basil leaves
• ½ cup (60g) pine nuts or walnuts
• 3 cloves garlic
• ½ cup (120mL) extra virgin olive oil
• ¼ teaspoon salt
• ⅓ cup (60g) grated Parmesan cheese (optional)

Instructions

1. Step 1: In the bowl of a food processor, combine the basil leaves, pine nuts or walnuts, and garlic. Process until the mixture is combined but still slightly chunky. Stop the processor and scrape down the sides of the bowl.
2. Step 2: Replace the lid and unplug the processor to slowly drizzle in the olive oil. Continue processing until all the oil is fully incorporated into the mixture.
3. Step 3: Stop the processor again and add the salt and Parmesan cheese, if using. Pulse a few times just to combine. Use the pesto immediately or store as desired.

Tips & Variations

• For a vegan and dairy-free version, omit the Parmesan cheese or substitute with a nutritional yeast alternative.
• Try different nuts like walnuts for a slightly earthier flavor or toast the nuts lightly for extra richness.
• Use your fresh pesto in pasta, as a spread for sandwiches, or stirred into soups for a burst of basil flavor.

Storage

Store pesto fresh in an airtight container in the refrigerator, pressing plastic wrap directly onto the surface to prevent browning. It will keep for up to 4 days. For longer storage, pesto freezes well; wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen basil to make pesto?

Frozen basil can be used in a pinch, but fresh basil provides the best flavor and texture for pesto.

How can I prevent my pesto from turning brown?

Press plastic wrap directly onto the surface of the pesto before refrigerating to prevent air exposure, which causes browning.

Homemade Basil Pesto Recipe

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★★★★★

4.7 from 132 reviews

This Homemade Basil Pesto recipe is a classic and versatile Italian sauce made with fresh basil leaves, pine nuts or walnuts, garlic, extra virgin olive oil, salt, and Parmesan cheese. It’s perfect for tossing with pasta, spreading on bread, or using as a flavorful addition to a variety of dishes. Made quickly in a food processor, this pesto retains a fresh, vibrant flavor and a slightly chunky texture that elevates any meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1 cup of pesto (serves 4-6) 1x
• Category: Sauce
• Method: Blending
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Herbs and Nuts

• 2 cups fresh basil leaves
• ½ cup (60g) pine nuts or walnuts

Aromatics

• 3 cloves garlic

Oils and Seasonings

• ½ cup (120mL) extra virgin olive oil
• ¼ teaspoon salt

Cheese (Optional)

• ⅓ cup (60g) grated Parmesan cheese

Instructions

1. Combine Basil, Nuts, and Garlic: In the bowl of a food processor, add the fresh basil leaves, pine nuts or walnuts, and garlic cloves. Pulse the ingredients until they are combined but still have a slightly chunky texture. Stop the processor and scrape down the sides of the bowl to ensure even mixing.
2. Incorporate Olive Oil: Remove the food processor’s plug and slowly drizzle in the extra virgin olive oil through the opening while the processor runs. Continue processing until the oil is fully incorporated and the mixture has a smooth, spreadable consistency.
3. Add Salt and Parmesan Cheese: Stop the processor and add the salt and grated Parmesan cheese, if using. Pulse a few more times to blend these ingredients into the pesto. The cheese will add a rich, savory flavor but can be omitted for a vegan option.
4. Store or Use Immediately: Use the pesto immediately or transfer it to an airtight container. For the best flavor, cover tightly with plastic wrap pressed directly onto the surface to prevent oxidation and refrigerate up to 4 days. You can also freeze pesto by wrapping it tightly with plastic wrap for up to 3 months; thaw overnight in the refrigerator before use.

Notes

• Omitting Parmesan cheese makes this pesto vegan and dairy-free.
• For a delicious variation, try using walnuts instead of pine nuts for a slightly earthier flavor.
• This pesto works wonderfully as a sauce for pasta, a spread for bread, or a flavorful topping for grilled meats and vegetables.
• Store properly to maintain its fresh green color by pressing plastic wrap directly on the surface to prevent air exposure.
• Try making pesto pull-apart bread using this fresh pesto as a delicious recipe idea.

Keywords: basil pesto, homemade pesto, Italian sauce, pesto recipe, basil sauce, traditional pesto, vegetarian pesto