Fresh Basil Pesto
Ingredients
Tap the ingredients you have on hand
- 2 cups basil
- 1/2 cup parmesan
- 1/3 cup pine nuts
- 2 garlic
- 1/2 cup olive oil
- lemon
Instructions
- 1
Blitz basil, garlic, nuts, cheese.
- 2
Stream in oil.
- 3
Season.
About this recipe
Unlock the vibrant flavors of summer with this quick and easy fresh basil pesto recipe. Perfect for weeknight dinners or impromptu gatherings, this classic Italian sauce elevates everything from pasta dishes and pizzas to grilled chicken and fresh vegetables. In just about 10 minutes, you can create a truly spectacular homemade pesto that’s bursting with aromatic basil and savory parmesan cheese. This versatile condiment is ideal for adding a touch of gourmet flair without extensive effort. Whether you're looking for a simple pasta sauce or a flavorful spread for bruschetta, our fresh basil pesto recipe delivers authentic taste and unmatched convenience, feeding up to six happy diners.
The story behind it
The story of pesto alla Genovese, specifically basil pesto, traces back to Genoa in the Liguria region of Italy. Traditionally prepared with a mortar and pestle, hence its name, this humble sauce was born from the region's abundant basil and olive groves, combined with local cheeses and pine nuts. It’s a testament to Italian culinary ingenuity, transforming simple ingredients into a globally beloved, aromatic staple that evokes the sun-drenched Italian countryside with every spoonful.
Chef's tips
- 1Always use the freshest basil leaves possible for the brightest, most aromatic flavor, avoiding any bruised or wilted pieces.
- 2Toast the pine nuts lightly in a dry pan for a few minutes before adding them to the food processor to deepen their nutty taste.
- 3Add the olive oil slowly in a steady stream while the food processor is running to ensure a creamy, emulsified texture.
- 4Include a squeeze of fresh lemon juice at the end to brighten the flavors and help prevent the basil from oxidizing and turning dark.
- 5For easier blending and to prevent heating the ingredients too much, pause the food processor periodically and scrape down the sides.
Ways to make it your own
Substitute sunflower or pumpkin seeds for pine nuts for a delicious nut-allergy friendly version.
Swap parmesan cheese for nutritional yeast and omit the lemon juice if using a cheese alternative with a different acidity profile.
Add a pinch of red pepper flakes to the food processor with the garlic for a subtle kick.
Replace half of the basil with fresh arugula for a peppery, slightly bitter twist on the classic.
Frequently asked
How long does homemade basil pesto last in the refrigerator+
Freshly made basil pesto can be stored in an airtight container in the refrigerator for up to one week. To help preserve its color and freshness, pour a thin layer of olive oil over the top before sealing.
Can I freeze fresh basil pesto+
Yes, basil pesto freezes beautifully for longer storage. Transfer it to ice cube trays or small freezer-safe containers and it will keep for up to six months.
What can I do with leftover pesto+
Leftover pesto is incredibly versatile; use it as a sandwich spread, mix it into scrambled eggs, drizzle over roasted vegetables, or thin it with a little more olive oil for a salad dressing.
Why does my homemade pesto turn brown+
Pesto often turns brown due to oxidation of the basil leaves when exposed to air. Adding a squeeze of lemon juice and ensuring a layer of olive oil on top when storing can help minimize discoloration.
Is it better to use a mortar and pestle or food processor for pesto+
While a food processor is quicker and more convenient, a mortar and pestle traditionally yields a pesto with a slightly coarser, more aromatic texture as it gently bruises the basil rather than chopping it, releasing more oils.