Basil pesto
Discover the vibrant flavors of homemade basil pesto with this simple recipe. Combining earthy pine nuts, fresh garlic, savory parmesan cheese, and rich olive oil, this classic pesto is perfect for pasta, sandwiches, or as a dip. Ready in minutes, it's a delicious way to elevate any meal.
- 10 Apr 2025
- Cook time 0 min
- Prep time 15 min
- 4 Servings
- 5 Ingredients
Basil pesto is a classic Italian sauce that adds a burst of flavor to pasta, sandwiches, and many other dishes. Made with simple yet vibrant ingredients like fresh basil, pine nuts, garlic, olive oil, and parmesan cheese, this pesto is both easy to prepare and sure to impress. Perfect for when you need a quick, flavorful addition to your meal, basil pesto is a must-have recipe in your culinary repertoire.
Ingredients:
Instructions:
- Place a dry skillet over medium heat.
- Add the pine nuts and toast them, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Be careful not to burn them.
- Remove from heat and let cool.
- Peel the garlic cloves and cut off the ends.
- If you prefer a milder garlic flavor, you can quickly blanch the cloves in boiling water for about 30 seconds and then cool them.
- In a food processor or blender, combine the toasted pine nuts, garlic cloves, and salt.
- Pulse several times to break down the nuts and garlic.
- Add the fresh basil leaves to the food processor.
- Process until the basil is finely chopped, scraping down the sides as necessary.
- While the food processor is running, gradually pour in the olive oil in a steady stream.
- Continue to process until the mixture is smooth and well combined.
- Add the grated Parmesan cheese to the mixture.
- Pulse a few times until the cheese is fully incorporated.
- Taste the pesto and adjust the seasoning if necessary. You can add more salt, olive oil, or even a splash of lemon juice for brightness.
- Transfer the pesto to an airtight container.
- If not using immediately, drizzle a thin layer of olive oil on top to prevent oxidation.
- Store in the refrigerator for up to a week, or freeze for longer storage.
Tips:
- For a more intense flavor, lightly toast the pine nuts in a dry pan over medium heat until golden brown.
- Use fresh basil leaves for the best flavor. If you don't have basil, you can substitute with other herbs like parsley or cilantro for a different twist.
- Add a squeeze of fresh lemon juice to your pesto for a bright, citrusy note.
- If your pesto is too thick, you can thin it out with a little more olive oil or a splash of pasta cooking water.
- Store any leftover pesto in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent it from browning.
Basil pesto is a versatile and delicious sauce that can elevate many dishes with its fresh, vibrant flavor. With just a few simple ingredients and minimal effort, you can create a homemade pesto that stands out and impresses. Experiment with different variations and enjoy this classic Italian sauce in a variety of meals.
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 110kcal | 6% |
| Protein | |
| Protein 3.39g | 2% |
| Carbohydrates | |
| Carbohydrates 2.77g | 1% |
| Fiber 0.53g | 1% |
| Sugar 0.49g | 0% |
| Fat | |
| Fat 40g | 48% |
| Saturated 6g | 19% |
| Cholesterol 4.35mg | - |
| Vitamins | |
| Vitamin A 12ug | 1% |
| Choline 8mg | 2% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.59mg | 4% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 4.83ug | 1% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 0.26mg | 0% |
| Vitamin E 1.26mg | 8% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 0.78mg | 7% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 90mg | 3% |
| Selenium, Se 1.99ug | 4% |
| Sodium, Na 570mg | 38% |
| Zinc, Zn 1.09mg | 10% |
| Water | |
| Water 2.39g | - |
| * 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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