Homemade Basil Pesto
Fresh, vibrant, and full of flavor, homemade basil pesto is a simple sauce that instantly elevates any dish. Made with fragrant basil, garlic, nuts, olive oil, and cheese, it comes together in minutes and is perfect for pasta, sandwiches, or as a delicious dip.
Ingredients
- 1/4 cup pine nuts toasted
- 1 tbsp fresh lemon juice
- 3 cloves garlic
- sea salt and black pepper
- 2 cups basil leabes
- 1/4 cup extra-virgin olive oil
- 1/4 cup parmesan cheese freshly grated
Instructions
- Place a medium skillet over medium heat and lightly toast the pine nuts for about a minute, or until they turn golden brown. Remove them from the pan and let them cool
- Add the toasted pine nuts, fresh basil leaves, lemon juice, garlic, salt, and pepper to a food processor. Blend on high until the ingredients are well mixed.
- While the processor is running, slowly pour in the olive oil until everything is fully blended. Finally, add the grated Parmesan cheese and pulse a few more times until everything is incorporated.
Notes
Notes & Tips for the Perfect Basil Pesto
- Use Fresh, Bright Green Basil: Freshly picked basil gives the best flavor. If your basil leaves are wilting or dark, the pesto might taste bitter.
- Toast Pine Nuts Carefully: They burn quickly! Keep an eye on them and stir constantly for even browning.
- Chill the Blade: If you’re worried about basil discoloring, chill your food processor blade in the freezer beforehand to reduce heat during blending.
- Olive Oil Quality Matters: Use a good-quality extra virgin olive oil—it adds richness and depth.
- Balance the Garlic: Start with one small clove if you're unsure—raw garlic can overpower the pesto if too much is used.
- Lemon Juice = Brightness: A splash of lemon juice not only brightens the flavor but helps preserve the green color.
- Texture Preference: Blend longer for a smooth pesto, or pulse just a few times if you like it chunkier and rustic.
- Storing Tips: Store in an airtight container in the fridge for up to 5 days. Pour a thin layer of olive oil on top to help prevent browning. For longer storage, freeze in ice cube trays, then transfer to a zip-top bag for up to 3 months.
- Cheese Substitutes: For a dairy-free version, omit the cheese or replace with nutritional yeast.