The Best Basil Pesto
This vibrant, freshly made basil pesto captures all the bright, herbaceous flavors that make this classic Italian sauce so irresistible. Made with fresh basil, toasted pine nuts, Parmesan cheese, and quality olive oil, it comes together in just 10 minutes and transforms everything from pasta to sandwiches into something truly special.
Equipment
- Food processor or high-powered blender
- Small skillet For toasting pine nuts
- Measuring cups and spoons
- Rubber spatula
- Storage containers or mason jars
Ingredients
- 2 cups fresh basil leaves about 60g, packed (about 2 large bunches)
- 1/3 cup pine nuts about 50g, lightly toasted
- 3 cloves fresh garlic peeled
- 1/2 cup Parmesan cheese about 50g, freshly grated
- 1/2 cup extra virgin olive oil about 120ml
- 1 tablespoon fresh lemon juice about 15ml
- 1/4 teaspoon sea salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Rinse the fresh basil leaves thoroughly under cold water and pat completely dry with paper towels. Remove thick stems, keeping only tender leaves and smaller stems.
- Heat a small dry skillet over medium heat and toast the pine nuts, stirring frequently, for 3-5 minutes until golden brown and fragrant. Transfer to a bowl and let cool for 5 minutes.
- Add the cooled pine nuts and peeled garlic to the food processor. Pulse 8-10 times until finely chopped and forming a chunky paste, then scrape down the sides.
- Add all the basil leaves to the food processor. Pulse 10-15 times until broken down and well combined with the nuts and garlic, scraping down the sides as needed.
- With the food processor running, slowly drizzle the olive oil through the feed tube in a steady stream. Continue processing until the pesto reaches your desired consistency.
- Stop the processor and add the Parmesan cheese, lemon juice, salt, and black pepper. Pulse 5-8 times until fully incorporated, then taste and adjust seasoning as needed.
- Transfer the pesto to a clean jar or airtight container. Pour a thin layer of olive oil over the surface if not using immediately to prevent oxidation.
Notes
- Use the freshest basil possible with bright green leaves and no brown spots for the best flavor and color.
- Dry the basil thoroughly after washing as excess water will dilute the pesto and cause it to turn brown faster.
- Toast pine nuts for deeper flavor, but let them cool completely before processing to prevent wilting the basil.
- Store pesto in the refrigerator for up to 1 week with a thin layer of olive oil on top to prevent oxidation.
- Freeze pesto in ice cube trays for easy portioning, then transfer cubes to a freezer bag. Freeze for up to 6 months.
- Substitute pine nuts with walnuts, almonds, or cashews for a more budget-friendly option.
- For a nut-free version, use pepitas or sunflower seeds instead of pine nuts.
- Make it vegan by omitting Parmesan and adding 2 tablespoons nutritional yeast.
- Chill your food processor bowl and blade in the freezer for 15 minutes before making pesto to help maintain the vibrant green color.
- Never heat pesto directly in a pan as high heat can turn it brown and bitter. Toss with hot pasta off the heat instead.
Nutrition
Serving: 2tablespoonsCalories: 205kcalCarbohydrates: 2gProtein: 3gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 8mgSodium: 290mgPotassium: 95mgFiber: 1gVitamin A: 8IUVitamin C: 7mgCalcium: 12mgIron: 4mg
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