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Homemade Basil Pesto Recipe

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4.3 from 8 reviews

This homemade basil pesto is a quick and flavorful sauce made from fresh basil, toasted pine nuts, garlic, lemon juice, Parmesan cheese, and extra-virgin olive oil. Ready in just five minutes, it’s a versatile condiment perfect for pasta, sandwiches, or as a dip, offering a fresh and vibrant alternative to store-bought pestos.

  • Total Time: 5 minutes
  • Yield: About 1 cup

Ingredients

Base Ingredients

  • ½ cup toasted pine nuts
  • Juice from ½ lemon (about 1½ tablespoons)
  • 2 garlic cloves
  • ¼ teaspoon Kosher salt
  • Black pepper to taste

Oil and Cheese

  • ⅓ cup quality extra-virgin olive oil, plus more as needed
  • ⅓ cup finely grated Parmesan cheese

Herbs

  • 2 cups fresh basil leaves

Instructions

  1. Combine the initial ingredients: Add the toasted pine nuts, lemon juice, garlic cloves, Kosher salt, black pepper, extra-virgin olive oil, and finely grated Parmesan cheese into a food processor or high-speed blender. Blend these ingredients for about 1 minute until smooth but still retaining some chunkiness for texture.
  2. Add basil and blend: Incorporate the fresh basil leaves to the blended mixture and pulse for an additional 1 to 2 minutes until the pesto is well combined and smooth. Check the seasoning and add more salt and pepper according to your taste preferences. To thin the pesto, slowly blend in up to 2 more tablespoons of olive oil.
  3. Store the pesto properly: Transfer leftover pesto into a clean jar. Pour a thin layer of olive oil over the top to prevent oxidation and browning. Stored in the refrigerator, the pesto will stay fresh for up to 2 weeks. For longer storage, freeze the pesto either in jars for bulk use or in ice cube trays for convenient individual servings. Thaw overnight in the fridge before use.

Notes

  • To toast pine nuts, dry roast them in a skillet over medium heat for 3-5 minutes until golden and fragrant, stirring often to prevent burning.
  • If Parmesan is not available, Pecorino Romano can be used as a substitute for a sharper flavor.
  • Use fresh, bright green basil leaves for the best flavor and vibrant color.
  • Add olive oil gradually to control the pesto's texture to your preference.
  • Freezing pesto in ice cube trays is a convenient way to portion and use small amounts as needed.
  • Pesto can be used as a sauce for pasta, a spread on sandwiches, or a topping for grilled vegetables and meats.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Sauce/Condiment
  • Method: Blending
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://avascooking.com/homemade-basil-pesto-recipe/