Basil Pesto Recipe

I love how fresh basil, extra virgin olive oil, and toasted pine nuts meld into one vibrant dough of flavor. The garlic and Parmesan add just the right punch, turning any pasta or sandwich into an elevated meal. This recipe feels authentically simple yet unequivocally bold and modern for me.

I’ve been making this Basil Pesto recipe for a long time and its one of my favorite quick meals. I love that homemade pesto tastes way better than storebought.

I simply use 2 cups of fresh basil leaves, a half cup of extra virgin olive oil, a third cup of lightly toasted pine nuts, two garlic cloves, and half a cup of grated Parmesan cheese, plus salt and freshly ground black pepper to taste. This simple basil pesto recipe not only delivers rich, aromatic flavors but also comes with some nutritional perks.

The olive oil and pine nuts provide healthy fats while the basil offers vitamin K and antioxidants. I often serve it with pasta, although it works just as well spread on a sandwich.

Its easy preparation and wholesome ingredients makes it a great pick for a vibrant dinner or a nutritious snack. I truly believe a homemade pesto like this is the perfect way to upgrade any meal.

Enjoy cookin!

Why I Like this Recipe

I love how easy this recipe is to make and how fresh it tastes since everything is made from scratch. I dig how the basil, garlic, and toasted pine nuts come together to create a flavor that really Pops and makes each bite special. I also like that I can adjust the seasoning to my own taste, even if I sometimes mess up the garlic-to-cheese ratio a bit. Plus, it’s super versatile; I can toss it with pasta or spread it on a sandwich and it never disappoints.

Ingredients

• Fresh basil leaves provide fiber and vitamins, giving a herby punch and bright ness to the dish.
• Extra virgin olive oil offers healthy fats that smooth out texture and boost flavor in a real tasty way.
• Pine nuts bring protein and healthy fats with a lightly toasted, nutty sweetness vibe that can’t be beat.
• Garlic cloves deliver a bold, zesty kick and natural antioxidants that seriously upgrade the taste.
• Grated Parmesan cheese supplies protein and calcium, adding savory richness and a bit of saltiness.
• Salt enhances all flavors, giving pesto a balanced, well layered taste overall.
• Freshly ground black pepper imparts a subtle heat, spicing up the pesto in a homey style.

Ingredient Quantities

• 2 cups fresh basil leaves (loosely packed)
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (lightly toasted, if you want extra flavor)
• 2 garlic cloves, roughly chopped
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Start by washing the basil leaves and patting them dry well.

2. If you want extra flavor, lightly toast the pine nuts in a dry skillet over medium heat until they get a little brown, stirring constantly.

3. Place the basil leaves, toasted pine nuts, and roughly chopped garlic into a food processor.

4. Pulse them together until they’re roughly chopped but not completely pureed.

5. Slowly drizzle in the extra virgin olive oil while pulsing, allowing the oil to blend into the mixture gradually.

6. Add the grated Parmesan cheese into the mix and pulse a few more times until it’s combined well.

7. Season with salt and freshly ground black pepper to your taste and give it another quick pulse.

8. Taste your pesto and adjust the seasoning or oil if needed.

9. Use your homemade basil pesto immediately with pasta or spread it on your favorite sandwich.

10. If you have any leftovers, store them in an airtight container in the refrigerator for up to a week.

Equipment Needed

1. Food processor – This is used to quickly chop the basil, garlic, and pine nuts, and then blend in the olive oil and cheese.
2. Dry skillet – You need this for lightly toasting the pine nuts to enhance their flavor; it helps release healthy fats and adds crunch.
3. Cutting board – Essential for washing and roughly chopping the basil leaves and garlic cloves.
4. Chef’s knife – Necessary for chopping garlic and basil properly.
5. Measuring cups – They help you get the right amounts of olive oil, pine nuts, and grated Parmesan cheese, which is important for maintaining nutritional balance.
6. Colander – Handy for rinsing the basil leaves thoroughly before drying them.
7. Airtight container – For storing any leftovers in the fridge to keep them fresh and prevent oxidation of the vitamins in the pesto.
8. Spatula – Useful for scraping down the food processor bowl to ensure everything is evenly mixed.

FAQ

• What exactly is basil pesto?
  It’s a super tasty green sauce made with fresh basil, olive oil, pine nuts, garlic and cheese. It’s perfect for pasta or even as a spread.
• Can i use other nuts if I dont have pine nuts?
  Sure you can! Walnuts or almonds work pretty well too if you cant get pine nuts.
• How do i store basil pesto?
  Simply put it in an airtight container and keep it in the fridge. Its best to use it in about 3 days for maximum flavor.
• Can i freeze the pesto?
  Yes you can freeze it! Just put it in a freezer-safe jar and use it within 2 months.
• Why should i lightly toast the pine nuts?
  Toasting helps bring out a nuttier flavor and makes the pesto taste richer. But if you dont like that flavour, you can simply skip it.

Basil Pesto Recipe Substitutions and Variations

• Basil leaves: If you cant find fresh basil, try using a mix of spinach or arugula to keep it green and interesting
• Extra Virgin Olive Oil: You might swap it with avocado oil if you’re in a pinch though it might change the flavor a bit
• Pine Nuts: Walnuts or cashews work well too and can give the pesto a slightly nuttier taste
• Parmesan Cheese: Pecorino romano is a good alternative that brings a sharper kick
• Garlic Cloves: Roasted garlic or even a pinch of garlic powder can be used if you dont have the fresh ones

Pro Tips

1. Try not to overprocess the basil and garlic when blending so you can keep some texture and avoid turning your pesto into a paste.
2. Keep a close eye on the pine nuts when toasting them because a few extra seconds can make a big difference in flavor but if they burn it ruins the whole dish.
3. Use good quality olive oil because cheaper oil can lower the overall flavor vibe even though it might seem like a small detail.
4. Adjust seasoning gradually and taste as you go so you dont accidentally overpower the pesto with salt or garlic, especially if you need to tweak it later.