Basil pesto
Delight in the rich, vibrant flavors of our easy Basil Pesto recipe! With fresh basil leaves, pine nuts, garlic, olive oil, and grated parmesan cheese, this classic Italian sauce is perfect for pasta, sandwiches, and more. Ready in minutes!
- 02 Mar 2025
- Cook time 0 min
- Prep time 10 min
- 16 Servings
- 5 Ingredients
Basil pesto is a classic Italian sauce that brings a burst of fresh flavor to a variety of dishes. Made with fresh basil leaves, pine nuts, garlic, olive oil, and parmesan cheese, this vibrant green sauce is both easy to prepare and incredibly versatile. Whether you're looking to enhance your pasta, spread on sandwiches, or use as a flavorful dip, basil pesto is a delicious and healthy addition to your culinary repertoire.
Ingredients:
Instructions:
- Gently rinse the basil leaves under cold water and pat them dry with a paper towel.
- Peel the garlic cloves and set them aside.
- Measure out the pine nuts, olive oil, and grated Parmesan cheese.
- In a food processor or blender, combine the basil leaves and garlic cloves. Pulse a few times to roughly chop the basil and garlic.
- Add the pine nuts to the mixture in the food processor. Pulse again until the mixture is coarsely blended.
- While the food processor is running, slowly pour in the olive oil. This helps to create a smooth and consistent pesto. You may need to stop and scrape down the sides of the bowl to ensure everything is well mixed.
- Add the grated Parmesan cheese to the mixture. Pulse a few more times until the cheese is well combined and the pesto reaches your desired consistency. Taste and adjust seasonings if necessary (though traditional pesto usually doesn't require extra salt).
- Transfer the pesto to a clean jar or airtight container. If you're not using it immediately, drizzle a small amount of olive oil on top to help preserve the vibrant green color and store it in the refrigerator.
- Basil pesto can be used in various dishes. It’s perfect for tossing with pasta, spreading on sandwiches, drizzling over grilled meats, or as a dip for fresh vegetables.
Tips:
- Wash and thoroughly dry the basil leaves before using to prevent excess moisture from affecting the texture of the pesto.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until they are golden and fragrant to bring out their nutty flavor.
- For a smoother pesto, blend the garlic, pine nuts, and basil leaves first before gradually adding the olive oil.
- If you prefer a chunkier texture, pulse the ingredients in short bursts and scrape down the sides of the food processor as needed.
- Add the grated parmesan cheese at the end and blend until just combined to preserve its texture and flavor.
- Adjust the consistency by adding a little more olive oil if the pesto is too thick or a little less if it's too thin.
- Season with salt and pepper to taste after blending to ensure the flavors are balanced.
- Store any leftover pesto in an airtight container in the refrigerator for up to a week, or freeze it in ice cube trays for longer shelf life.
Making basil pesto at home is a simple and rewarding process that results in a fresh, flavorful sauce far superior to store-bought options. With just a handful of quality ingredients and a few minutes of preparation, you can create a versatile condiment that enhances a wide range of dishes. Enjoy your homemade basil pesto and experiment with different uses to discover your favorite way to savor this delightful sauce.
| Nutrition Facts | |
|---|---|
| Serving Size | 18 grams |
| Energy | |
| Calories 50kcal | 3% |
| Protein | |
| Protein 1.84g | 1% |
| Carbohydrates | |
| Carbohydrates 1.24g | 0% |
| Fiber 0.21g | 1% |
| Sugar 0.19g | 0% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.88g | 6% |
| Cholesterol 3.26mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 3.48mg | 1% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.23mg | 1% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 2.38ug | 1% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 0.20mg | 0% |
| Vitamin E 0.49mg | 3% |
| Vitamin K 5ug | 5% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.32mg | 3% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 40mg | 1% |
| Selenium, Se 1.39ug | 3% |
| Sodium, Na 63mg | 4% |
| Zinc, Zn 0.49mg | 4% |
| Water | |
| Water 1.81g | - |
| * 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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