Classic Basil Pesto
This vibrant, homemade basil pesto is bursting with fresh flavor and comes together in just minutes.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings8
Forget the store-bought jars—this basil pesto is incredibly easy to make and tastes far superior. The combination of fresh basil, toasted pine nuts, garlic, and Parmesan cheese creates a rich, aromatic sauce that elevates any dish.
Use it as a pasta sauce, spread it on sandwiches, or dollop it over grilled meats and vegetables. This recipe makes a generous batch, perfect for keeping on hand in the refrigerator or freezer.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place a small skillet over medium-high heat. Add the pine nuts and toast, tossing frequently, until they are golden and fragrant, about 2–3 minutes. Remove from heat and let cool slightly.
- In a food processor, combine the toasted pine nuts, basil leaves, peeled garlic cloves, and shredded Parmesan cheese. Pulse several times until the mixture is finely chopped, scraping down the sides of the bowl as needed.
- With the food processor running, slowly drizzle in the olive oil in a steady stream. Continue processing until the pesto is smooth and well combined, scraping down the sides again if necessary.
- Season with a pinch of salt to taste. Give it a final pulse or two to mix. Transfer to a jar or bowl and serve immediately, or store in the refrigerator for up to a week.
💡 Tips
- For a nut-free version, substitute the pine nuts with sunflower seeds or omit them entirely.
- To store, cover the surface of the pesto with a thin layer of olive oil to prevent browning.
- This pesto freezes beautifully—pour it into an ice cube tray, freeze, then pop out the cubes and store in a freezer bag.
Inspired by a recipe from Cafe Delites