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This basil pesto is fresh, vibrant, and packed with flavor, making it a versatile condiment you can whip up in just 15 minutes.
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The combination of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil creates a smooth and aromatic sauce that elevates pasta, sandwiches, and more.
Cuisine: Italian
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 8
Why You’ll Love Making It
- Quick & Easy – Ready in just 15 minutes with no cooking required.
- Fresh & Flavorful – Bursting with the aroma of basil, rich cheese, and nutty pine nuts.
- Beginner-Friendly – Simple ingredients and easy-to-follow steps.
- Versatile – Perfect for pasta, sandwiches, grilled meats, and even as a dip.
- Better Than Store-Bought – No preservatives, just fresh, homemade goodness.
Ingredients
- 2 cups fresh basil leaves, packed – Use bright green basil leaves for the best flavor.
- 1 clove garlic, peeled – Adds a subtle bite and depth to the sauce.
- ¼ cup pine nuts – Gives a buttery, nutty flavor; can be substituted with walnuts or almonds.
- ½ teaspoon kosher salt – Enhances all the flavors in the pesto.
- ¼ teaspoon black pepper – Adds a mild kick and balances the richness.
- ½ cup extra-virgin olive oil – High-quality olive oil makes the pesto silky and smooth.
- ¼ cup grated Parmesan cheese – Freshly grated for the best texture and umami flavor.
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Instructions
Step 1: Prepare the Basil
Rinse the basil leaves in cold water and pat them dry with a paper towel or use a salad spinner. Removing excess moisture prevents the pesto from becoming watery. Strip the leaves from the stems, as stems can be bitter.
Step 2: Bruise the Leaves (Optional)
For a more intense basil flavor, lightly crush the leaves before blending. You can do this by placing them in a resealable plastic bag and rolling over them with a rolling pin or using a mortar and pestle.
Step 3: Blend the Ingredients
In a food processor or blender, add the basil leaves, garlic, pine nuts, salt, and black pepper. Pulse a few times until the mixture starts to break down.
Step 4: Add the Olive Oil
With the food processor running on low, slowly drizzle in the olive oil. Blend until the mixture is mostly smooth but still slightly textured, about 10–15 seconds. Adjust with more oil if needed for a thinner consistency.
Step 5: Incorporate the Cheese
Add the grated Parmesan cheese and pulse a few more times until fully incorporated. Taste and adjust seasoning with more salt or pepper if necessary.
Step 6: Serve & Store
Use immediately or transfer to an airtight container. To prevent browning, drizzle a thin layer of olive oil over the top before sealing. Store in the fridge for up to 5 days or freeze for up to 3 months in ice cube trays for easy portioning.
FAQs
Can I make pesto without nuts?
Yes! You can substitute sunflower seeds or pumpkin seeds for a nut-free version, or simply leave them out. The texture will be slightly different but still delicious.
How do I keep pesto from turning brown?
To maintain its bright green color, press plastic wrap directly onto the surface before refrigerating. Adding a small squeeze of lemon juice can also help slow oxidation.
