Homemade Basil Pesto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://frommamamaya.com/homemade-basil-pesto-recipe/
