Basil pesto
Whip up a classic basil pesto with this simple recipe that combines fresh basil leaves, pine nuts, garlic, grated parmesan cheese, and rich olive oil. Perfect for pasta, sandwiches, or as a versatile spread!
- 01 Mar 2025
- Cook time 5 min
- Prep time 15 min
- 12 Servings
- 5 Ingredients
Basil pesto is a classic Italian sauce that's incredibly versatile and packed with vibrant flavors. It's made from fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. This sauce can be used as a spread, a dip, or a pasta sauce, bringing a burst of fresh and nutty goodness to any dish.
Ingredients:
Instructions:
- Measure out 1/3 cup of pine nuts.
- Rinse and pat dry 1.5 cups of fresh basil leaves.
- Peel 2 garlic cloves.
- Optional but recommended: Lightly toast the pine nuts in a dry skillet over medium heat, stirring frequently, for about 3-4 minutes or until they are golden brown and fragrant. Keep a close eye on them to prevent burning.
- In a food processor, combine the basil leaves and garlic cloves. Pulse a few times until the basil and garlic are roughly chopped.
- Add the toasted pine nuts to the food processor. Pulse again until the mixture is well combined but still has some texture.
- Add the grated Parmesan cheese to the mixture in the food processor. Pulse a few more times to blend everything together.
- While the food processor is running, slowly pour in the olive oil in a steady stream. Continue to process until the pesto reaches your desired consistency. You might need a bit more olive oil if you prefer a thinner pesto.
- Taste the pesto and add salt or pepper if needed. Pulse briefly to incorporate any additional seasoning.
- Transfer the basil pesto to a clean jar or airtight container. Drizzle a little olive oil on top to help preserve the vibrant green color and prevent oxidation.
- Store in the refrigerator for up to a week. For longer storage, freeze the pesto in ice cube trays and then transfer the frozen cubes to a zip-top bag or an airtight container.
Tips:
- For a smoother pesto, pulse the ingredients in a food processor or blender until you reach the desired consistency.
- Toast the pine nuts in a dry skillet over medium heat until they are golden brown to enhance their flavor before using them in the pesto.
- If you prefer a creamier texture, add a small amount of water or extra olive oil to the mixture while blending.
- Store the pesto in an airtight container in the refrigerator for up to a week, or freeze it in ice cube trays for longer storage.
- Experiment by substituting some of the basil with other herbs like parsley or spinach for a varied taste.
In just a few simple steps, you can create a delightful homemade basil pesto that enhances the taste of a variety of dishes. Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a dip, this pesto is bound to impress with its bold and fresh flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 16 grams |
| Energy | |
| Calories 50kcal | 3% |
| Protein | |
| Protein 2.14g | 1% |
| Carbohydrates | |
| Carbohydrates 1.36g | 0% |
| Fiber 0.19g | 1% |
| Sugar 0.17g | 0% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.69g | 6% |
| Cholesterol 4.35mg | - |
| Vitamins | |
| Vitamin A 14ug | 2% |
| Choline 3.38mg | 1% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.21mg | 1% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 2.41ug | 1% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 0.24mg | 0% |
| Vitamin E 0.44mg | 3% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.07mg | 7% |
| Iron, Fe 0.30mg | 3% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 40mg | 1% |
| Selenium, Se 1.83ug | 3% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 2.36g | - |
| * 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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