Name: Just Your Basic Homemade Basil Pesto Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Italian
Ingredients: ¼ cup toasted pine nuts (or walnuts as a substitute); 2 cups fresh basil leaves; 2 garlic cloves, peeled and sliced; ⅓ cup freshly grated Parmesan cheese; ⅓ cup high-quality extra virgin olive oil; 1 tbsp fresh lemon juice (optional but recommended); Kosher salt, to taste; Fresh ground black pepper, to taste

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Introduction

This classic basil pesto is a vibrant and flavorful sauce that brings a burst of fresh herbs and savory goodness to any dish. Made with simple ingredients and easy steps, it’s perfect for pasta, sandwiches, or as a dip.

A small white bowl filled with thick green pesto sauce, showing a coarse texture with small bits of herbs, nuts, and oil giving it a shiny surface. The bowl sits on a wooden board with a few pine nuts scattered beside it and a lemon wedge placed at the top right corner. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup toasted pine nuts (or walnuts as a substitute)
2 cups fresh basil leaves
2 garlic cloves, peeled and sliced
⅓ cup freshly grated Parmesan cheese
⅓ cup high-quality extra virgin olive oil
1 tbsp fresh lemon juice (optional but recommended)
Kosher salt, to taste
Fresh ground black pepper, to taste

Instructions

Step 1: Optional: Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let them cool completely.
Step 2: In a food processor, combine basil leaves, Parmesan cheese, toasted nuts, and garlic. Process for 10-15 seconds until everything is finely chopped.
Step 3: With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified. Scrape down the sides of the bowl as needed to ensure even blending.
Step 4: Taste the pesto and season with kosher salt, freshly ground black pepper, and lemon juice to add brightness and balance the flavors.
Step 5: Use the pesto immediately or store it in an airtight container. Pour a thin layer of olive oil on top to help prevent browning. Refrigerate for up to 1 week or freeze for 3-4 months.

Tips & Variations

Substitute walnuts or almonds for pine nuts to reduce cost or try a different nutty flavor.
For a dairy-free version, omit Parmesan and add nutritional yeast for cheesy flavor.
Use fresh lemon juice to brighten the pesto, but it can be left out if preferred.
If you prefer a chunkier texture, pulse the ingredients less in the food processor.

Storage

Store pesto in an airtight container in the refrigerator for up to one week. To keep it fresh longer, cover the top with a thin layer of olive oil to prevent browning. For extended storage, freeze pesto in small portions for 3-4 months. Thaw in the refrigerator before use and stir well.

How to Serve

A white round ramekin filled with green pesto sauce that has a slightly chunky texture with bits of pine nuts visible. The ramekin is placed on a wooden board beside a wedge of bright yellow lemon on the right and a few whole pine nuts scattered near it. The surface under the board shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen basil for pesto?

Fresh basil is best for vibrant flavor and color, but you can use frozen basil in a pinch. Just be aware the texture may be softer and the color darker.

How can I prevent pesto from turning brown?

Cover the surface of the pesto with a thin layer of olive oil before storing it in the fridge. Using fresh lemon juice also helps maintain its bright green color.