Latest recipes

    Homemade Basil Pesto

    Jump to Recipe Print Recipe

    This homemade Basil Pesto takes just five minutes to make and tastes infinitely better than anything you can buy in a jar. The secret to keeping this sauce vibrantly green and fresh is the order of operations: by blending the toasted pine nuts, garlic, Parmesan cheese, and extra-virgin olive oil before adding the fresh basil, you prevent the delicate herb leaves from over-processing, oxidizing, and turning bitter.

    A non-traditional squeeze of lemon juice adds brightness and helps the pesto retain its beautiful green color even longer. You can spoon this versatile sauce over pasta, use it as a pizza base, or mix it into a vinaigrette for a fresh summer salad.

    Also Read : Classic Deviled Eggs

    Homemade Basil Pesto
    Pin
    Print

    Homemade Basil Pesto

    Recipe by RecipesVilla
    Servings
    +
    –

    8

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Calories

    147

    kcal

    Ingredients

    • 1/2 cup toasted pine nuts

    • Juice from 1/2 lemon (about 1 1/2 Tablespoons)

    • 2 g arlic cloves

    • 1/4 teaspoon Kosher salt

    • Black pepper to taste

    • 1/3 cup quality extra-virgin olive oil (plus more as needed)

    • 1/3 cup finely grated Parmesan cheese

    • 2 cups fresh basil leaves (packed, large stems removed)

    Directions

    • Blend the Base: Add the toasted pine nuts, lemon juice, garlic, salt, pepper, olive oil, and Parmesan cheese to a food processor or high-speed blender. Blend until smooth with some chunks left, about 1 minute. Scrape down the sides of the bowl.
    • Add the Basil: Add the fresh basil leaves to the food processor and pulse/blend again for 1-2 minutes. Do not over-process. Taste and add more salt and pepper as needed. If you prefer a thinner pesto sauce, you can pulse in up to 2 additional Tablespoons of olive oil.
    • Store: Transfer the pesto to a jar. Drizzle a thin layer of olive oil directly on top of the pesto to seal it from the air and prevent it from turning brown.

    Notes

    • Toasting Pine Nuts: If you bought raw pine nuts, add them to a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until golden (watch closely, they burn fast!).
    • Nut Substitutes: If pine nuts are too expensive or hard to find, you can substitute them with toasted walnuts (earthier), pistachios (sweeter/greener), blanched almonds, or pumpkin seeds for a nut-free version.
    • Storage & Freezing: Pesto stays fresh in the fridge for up to 2 weeks (with the olive oil seal). To freeze for up to 6 months, spoon the pesto into an ice cube tray, freeze until solid, and transfer to a zip-top bag. Thaw individual cubes overnight in the fridge or at room temperature for 20 minutes.

    More Articles & Posts