Basil pesto
Discover a simple and delicious homemade Basil Pesto recipe with fresh basil leaves, garlic, Parmesan cheese, pine nuts, olive oil, and lemon juice. Perfect for pasta, sandwiches, or as a dip. Ready in minutes!
- 05 Apr 2025
- Cook time 0 min
- Prep time 10 min
- 8 Servings
- 6 Ingredients
Basil pesto is a classic Italian sauce that adds a burst of fresh flavor to a variety of dishes such as pasta, sandwiches, and salads. This simple and quick recipe uses fresh basil leaves, garlic, parmesan cheese, pine nuts, olive oil, and a hint of lemon juice to create a delicious and aromatic pesto that will elevate any meal.
Ingredients:
Instructions:
- Wash and dry the basil leaves thoroughly to remove any dirt.
- Peel the garlic cloves.
- Measure out the grated Parmesan cheese, pine nuts, olive oil, and lemon juice.
- For an extra depth of flavor, you can toast the pine nuts in a dry skillet over medium heat. Stir frequently to avoid burning and toast until they are golden brown. This should take about 2-3 minutes. Allow them to cool slightly.
- Place the basil leaves, garlic cloves, grated Parmesan cheese, and pine nuts into a food processor or blender. Pulse a few times to begin breaking down the ingredients.
- While the food processor is running on low speed, gradually drizzle in the olive oil. This helps to emulsify the pesto and create a smooth, consistent texture.
- Add the lemon juice and continue to blend until the mixture is well combined and reaches your desired consistency. You may need to scrape down the sides of the bowl with a spatula to ensure everything is well mixed.
- Taste the pesto and adjust the seasoning if necessary. Depending on your preference, you might want to add a pinch of salt or a bit more lemon juice.
- Transfer the pesto to a jar or an airtight container. Cover the top with a thin layer of olive oil to prevent discoloration if you’re storing it for later use.
- Store in the refrigerator for up to a week or freeze for longer storage.
Tips:
- For a more robust flavor, lightly toast the pine nuts in a dry skillet over medium heat for a few minutes until they are golden brown.
- If you don't have pine nuts, you can substitute with walnuts, almonds, or cashews.
- For a creamier texture, add a bit more olive oil until you reach your desired consistency.
- To keep the vibrant green color of the pesto, blanch the basil leaves in boiling water for 30 seconds, then immediately transfer them to an ice bath before blending.
- If your pesto is too thick, you can thin it out with a small amount of water or additional olive oil.
- Use a food processor or blender for a smooth pesto, or a mortar and pestle for a more traditional, slightly chunky texture.
Enjoy your homemade basil pesto, a versatile and flavorful sauce that can enhance a wide variety of dishes. Store any leftover pesto in an airtight container in the refrigerator for up to a week or freeze it for longer storage. This fresh, homemade pesto is sure to become a staple in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 20 grams |
| Energy | |
| Calories 44kcal | 2% |
| Protein | |
| Protein 1.72g | 1% |
| Carbohydrates | |
| Carbohydrates 1.29g | 0% |
| Fiber 0.18g | 0% |
| Sugar 0.18g | 0% |
| Fat | |
| Fat 14g | 16% |
| Saturated 2.15g | 7% |
| Cholesterol 3.26mg | - |
| Vitamins | |
| Vitamin A 12ug | 1% |
| Choline 3.01mg | 1% |
| Vitamin B1 0.02mg | 1% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.19mg | 1% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 2.66ug | 1% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 0.82mg | 1% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.28mg | 3% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 45mg | 4% |
| Potassium, K 36mg | 1% |
| Selenium, Se 1.42ug | 3% |
| Sodium, Na 63mg | 4% |
| Zinc, Zn 0.42mg | 4% |
| Water | |
| Water 3.78g | - |
| * 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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