Basil pesto
Discover the perfect blend of fresh basil leaves, pine nuts, garlic, olive oil, and grated parmesan cheese in this classic basil pesto recipe. Easy to make and bursting with flavor, it's ideal for pasta, sandwiches, and more!
- 01 Jun 2025
- Cook time 0 min
- Prep time 10 min
- 10 Servings
- 5 Ingredients
Basil pesto is a classic Italian sauce that can be used in a variety of dishes, from pasta and pizza to grilled meats and vegetables. It's fragrant, flavorful, and surprisingly easy to make at home with just a few fresh ingredients. Let's dive into this delightful recipe that will bring a burst of fresh and savory taste to your meals.
Ingredients:
Instructions:
- Wash and dry the basil leaves thoroughly to remove any dirt or impurities.
- Peel the garlic cloves to prepare them for blending.
- If desired, toast the pine nuts for extra flavor. Place the pine nuts in a dry skillet over medium heat.
- Stir frequently until they turn golden brown and emit a fragrant aroma. This usually takes about 3-5 minutes.
- Transfer the toasted pine nuts to a plate to cool.
- In a food processor or blender, add the basil leaves, pine nuts, and garlic cloves.
- Pulse a few times until the ingredients are coarsely chopped.
- Gradually add the olive oil while the food processor or blender is running.
- Blend until the mixture is smooth and creamy, pausing to scrape down the sides as needed to ensure everything is well incorporated.
- Add the grated Parmesan cheese to the blended mixture.
- Pulse a few more times until the cheese is fully integrated into the pesto.
- If the mixture appears too thick, you can add a bit more olive oil to reach your desired consistency.
- Taste the pesto and add salt and pepper as needed, although the Parmesan cheese typically provides sufficient saltiness.
- Transfer the basil pesto to an airtight container.
- Drizzle a small amount of olive oil on top to prevent the pesto from oxidizing and turning brown.
- Store in the refrigerator for up to a week or freeze for longer storage.
- Basil pesto is versatile and can be used in various dishes such as pasta, sandwiches, pizzas, or as a dip. Enjoy the vibrant, fresh flavors it brings to your meals!
Tips:
- Use fresh basil leaves for the best flavor. Avoid leaves that are wilted or yellowing.
- Toast pine nuts in a dry skillet over medium heat for a few minutes until golden. This enhances their nutty flavor.
- For a smoother pesto, blend the ingredients in a food processor. For a chunkier texture, use a mortar and pestle.
- Add the olive oil gradually while blending to achieve the desired consistency.
- Taste and adjust the seasoning with salt and pepper as needed. You can also add a squeeze of lemon juice for extra brightness.
Making homemade basil pesto is quick and straightforward, and it's a wonderful way to elevate your dishes with fresh and vibrant flavors. This versatile sauce can be stored in the refrigerator for up to a week or frozen for longer-term storage. Enjoy it as a topping, dip, or mix-in to add a burst of deliciousness to your meals.
| Nutrition Facts | |
|---|---|
| Serving Size | 22 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 1.58g | 1% |
| Carbohydrates | |
| Carbohydrates 1.22g | 0% |
| Fiber 0.23g | 1% |
| Sugar 0.20g | 0% |
| Fat | |
| Fat 16g | 19% |
| Saturated 2.35g | 8% |
| Cholesterol 2.30mg | - |
| Vitamins | |
| Vitamin A 9ug | 1% |
| Choline 3.58mg | 1% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.25mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 2.69ug | 1% |
| Vitamin B12 0.04ug | 1% |
| Vitamin C 0.29mg | 0% |
| Vitamin E 0.51mg | 3% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.35mg | 3% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 40mg | 1% |
| Selenium, Se 1.02ug | 2% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 2.07g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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