Why You’ll Love This Recipe
Fresh basil pesto is a quick and easy sauce that transforms any meal into something special. With its delightful blend of aromatic basil, rich olive oil, and the crunch of pine nuts, it adds a punch of flavor to pasta dishes, grilled vegetables, meats, or even as a spread on bread. Whether you’re new to pesto or a longtime fan, this recipe offers a bright, fresh taste that will become your go-to for homemade pesto!
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/3 cup pine nuts
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of half a lemon (optional)
Directions
Step 1: Blend the Ingredients
- In a food processor, combine the fresh basil, Parmesan cheese, pine nuts, minced garlic, salt, and black pepper. Pulse until the ingredients are finely chopped.
- Tip: For an extra depth of flavor, toast the pine nuts in a dry pan before adding them to the food processor.
Step 2: Add the Olive Oil
- While the food processor is running, slowly drizzle in the extra virgin olive oil. Continue blending until the mixture is smooth.
- Tip: Adjust the olive oil based on your desired pesto consistency. For a thicker spread, use less oil; for a thinner consistency, add more.
Step 3: Taste and Adjust
- Taste the pesto and adjust the seasoning, if necessary. Add lemon juice for extra brightness and balance, and feel free to tweak the salt and pepper to your liking.
- Tip: If the pesto is too thick, add a small splash of water to reach your desired consistency.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Vegan Pesto: For a dairy-free version, replace Parmesan with nutritional yeast or a vegan cheese alternative.
- Nut-Free Pesto: If you’re allergic to nuts, replace pine nuts with sunflower seeds or use a nut-free pesto recipe.
- Other Herbs: Feel free to experiment by adding other herbs like parsley, mint, or arugula to create a unique pesto flavor.
Storage
- Refrigerator: Store pesto in an airtight container in the fridge for up to one week. To prevent it from browning, top the pesto with a thin layer of olive oil before sealing the container.
- Freezing: Freeze pesto in ice cube trays for individual portions. Once frozen, transfer the cubes to an airtight container and store for up to three months. Thaw individual portions as needed.
FAQs
Can I use other nuts in this recipe?
Yes! While pine nuts are traditional, you can use walnuts, almonds, or cashews as a substitute. Just keep in mind that different nuts may slightly alter the flavor.
What can I use if I don’t have a food processor?
If you don’t have a food processor, you can also use a blender, mortar and pestle, or finely chop the ingredients by hand, though it may take a little longer.
Can I make pesto ahead of time?
Absolutely! Pesto can be made ahead of time and stored in the fridge or freezer for later use.
Can I make pesto without Parmesan cheese?
Yes, you can make a vegan version of pesto by omitting the Parmesan and replacing it with nutritional yeast or another plant-based cheese alternative.
Conclusion
This Fresh Basil Pesto recipe is a vibrant, versatile sauce that will add a burst of flavor to any dish. With just a few simple ingredients and quick preparation, you can enjoy this classic Italian sauce at home. Whether you’re tossing it with pasta, drizzling it over vegetables, or spreading it on bread, this pesto is sure to become a favorite. Make it fresh, store it for later, and savor the taste of summer in every bite!
Fresh Basil Pesto Recipe: A Flavorful Italian Classic
This Fresh Basil Pesto is a vibrant, versatile sauce made with aromatic fresh basil, Parmesan cheese, pine nuts, and olive oil. Perfect for pasta, sandwiches, pizzas, and more, it adds a burst of fresh flavor to any dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Blended
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
1/3 cup pine nuts
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of half a lemon (optional)
Instructions
- Blend the Ingredients:
- In a food processor, combine the fresh basil, Parmesan cheese, pine nuts, minced garlic, salt, and black pepper. Pulse until the ingredients are finely chopped.
- Tip: For an extra depth of flavor, toast the pine nuts in a dry pan before adding them to the food processor.
- Add the Olive Oil:
- While the food processor is running, slowly drizzle in the extra virgin olive oil. Continue blending until the mixture is smooth.
- Tip: Adjust the olive oil based on your desired pesto consistency. For a thicker spread, use less oil; for a thinner consistency, add more.
- Taste and Adjust:
- Taste the pesto and adjust the seasoning, if necessary. Add lemon juice for extra brightness and balance, and feel free to tweak the salt and pepper to your liking.
- Tip: If the pesto is too thick, add a small splash of water to reach your desired consistency.
Notes
Variations:
Vegan Pesto: For a dairy-free version, replace Parmesan with nutritional yeast or a vegan cheese alternative.
Nut-Free Pesto: If you’re allergic to nuts, replace pine nuts with sunflower seeds or use a nut-free pesto recipe.
Other Herbs: Feel free to experiment by adding other herbs like parsley, mint, or arugula to create a unique pesto flavor.
Storage:
Refrigerator: Store pesto in an airtight container in the fridge for up to one week. To prevent it from browning, top the pesto with a thin layer of olive oil before sealing the container.
Freezing: Freeze pesto in ice cube trays for individual portions. Once frozen, transfer the cubes to an airtight container and store for up to three months. Thaw individual portions as needed.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 0g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: undefined
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
