Name: Homemade Basil Pesto Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 4 ounces pine nuts; 4 cups fresh basil leaves; 3 garlic cloves; 1 cup coarsely grated Parmesan cheese; 1 tablespoon lemon zest; 1 cup olive oil; Kosher salt, to taste; Fresh ground black pepper, to taste

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Introduction

Basil pesto is a vibrant, flavorful sauce that brings a fresh burst of herbs and nuts to any dish. This classic recipe combines toasted pine nuts, fresh basil, garlic, and parmesan for a rich and creamy texture perfect for pasta, sandwiches, or dips.

A clear glass jar filled tightly with thick, green pesto sauce made with visible bits of herbs and nuts. The pesto is topped with a shiny layer of olive oil and some dark green herb pieces, slightly overflowing the jar. The jar sits on a colorful cloth with red, blue, and yellow patterns placed on a white marbled surface. In front of the jar, a small wooden spoon holds a scoop of the same pesto, showing its coarse texture. Around the jar and spoon, there are scattered pale yellow cheese pieces and a few fresh green basil leaves. The blurred background has more basil leaves, adding a fresh feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces pine nuts
4 cups fresh basil

3 garlic cloves
1 cup coarsely grated parmesan cheese

1 tbsp lemon zest
1 cup olive oil

Kosher salt and fresh ground pepper, to taste

Instructions

Step 1: Add the pine nuts to a small skillet over medium heat and toast until golden brown, approximately 2-3 minutes. Set aside to cool.
Step 2: In the bowl of a food processor, combine half of the toasted pine nuts, 3 cups of basil, 2 garlic cloves, half of the parmesan cheese, and lemon zest. Process for about 30 seconds until finely chopped.

Step 3: With the food processor running on low speed, slowly drizzle in 3/4 cup of olive oil. Continue processing until a smooth paste forms. Stop and scrape down the sides of the bowl.
Step 4: Add the remaining pine nuts, basil, garlic, and cheese to the bowl. Pulse the mixture until finely chopped and well combined.
Step 5: Transfer the pesto to a bowl using a rubber spatula. Stir in the remaining olive oil. Season with kosher salt and fresh ground pepper to taste.

Step 6: Store the basil pesto in an airtight container in the refrigerator for up to 5 days.

Tips & Variations

Substitute walnuts or almonds for pine nuts for a budget-friendly alternative with a different nutty flavor.
For a creamier texture, add a splash of heavy cream or Greek yogurt when stirring in the olive oil.

Use freshly grated parmesan cheese for the best flavor and avoid pre-grated varieties that can be dry.
Brighten the pesto with a squeeze of fresh lemon juice if you prefer a tangier taste.

Storage

Store pesto in an airtight container in the refrigerator for up to 5 days. To prevent browning, drizzle a thin layer of olive oil on top before sealing. Pesto can also be frozen in ice cube trays for convenient, small portions that thaw quickly. When reheating, gently warm the pesto or stir it into hot pasta without direct heat to preserve its fresh flavor.

How to Serve

A small glass jar filled with green pesto sauce is shown, the pesto has a chunky texture with visible herbs and oil just above the jar's rim; the jar sits on a white cloth with colorful dotted patterns that lies on a white marbled surface. In front of the jar, on the cloth, there is a wooden spoon holding some pesto, and next to the spoon are scattered small beige chunks of cheese. Fresh green basil leaves and a large block of cheese are placed slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen basil for pesto?

While fresh basil is best for vibrant flavor and color, you can use frozen basil in a pinch. Thaw and drain any excess moisture before processing to avoid a watery pesto.

How do I prevent pesto from turning brown?

To keep pesto bright green, store it in an airtight container and pour a thin layer of olive oil over the surface before sealing. Refrigerate promptly and consume within 5 days. Freezing can also help preserve the color and flavor.