Basil Pesto Recipe

Making this basil pesto always brightens my day. The fresh basil, garlic, and toasted pine nuts create an irresistible blend with Parmesan cheese and olive oil. I love its vibrant Italian flavor that elevates every dish, from pasta to sandwiches. It is my ultimate choice for a bold, kitchen-crafted taste.

I love making homemade pesto because it always tastes fresher than anything you get from a jar. I think using fresh basil leaves and garlic really makes all the difference.

In this recipe I use 2 cups of packed basil leaves and 2 to 3 minced garlic cloves to bring a nice kick. I toast 1/3 cup of pine nuts lightly, which add a crunchy texture and natural nutty flavor.

My go-to recipe also includes 1/2 cup of extra virgin olive oil and 1/2 cup of freshly grated Parmesan cheese. Salt and freshly ground black pepper bring everything together perfectly.

I think this healthy basil pesto recipe is great on pasta and sandwiches and it’s one of my favorite dinner recipes. It’s simple to make and has nutritional benefits from fresh herbs and good fats, making it a perfect option when you want an easy and tasty homemade pesto.

Why I Like this Recipe

1. I love how super easy it is to make – I just toss in fresh basil, garlic, and a few other simple ingredients and bam, I have an amazing flavor boost.
2. I really like the texture; it’s not too chunky but still has a bit of bite from the toasted pine nuts and the garlic.
3. I enjoy how versatile it is – it goes great with pasta or even just spread on my favorite sandwich for a quick snack.
4. I appreciate tasting something homemade because it always feels way better than storebought stuff, like it shows you care about the food you eat.

Pesto Sauce is so easy to make and trust me, homemade pesto tastes way better than youd ever get from the store. This basil pesto recipe is really awesome when you mix it with your pasta or even smear it on a sandwich. Its got this fresh basil taste combined with garlic, pine nuts, Parmesan cheese, and a drizzle of extra virgin olive oil that just makes everything pop. I love how you can adjust the consistency by adding more oil if its too thick and season it with salt and pepper to your taste. Seriously, its the perfect hack for a quick, delicious meal.

Ingredients

• Basil is a vibrant herb packed with vitamins and antioxidants adding fresh, green flavor.
• Garlic adds a sharp, zesty burst with natural antibacterial benefits, intensifying the overall flavor.
• Pine nuts give a nutty taste while offering protein, healthy fats and a delicate texture.
• Parmesan cheese brings a rich, savory saltiness with calcium and protein that elevate the dish.
• Olive oil delivers silky richness and heart-healthy monounsaturated fats, smoothing out the blend.
• Salt and freshly ground pepper perfectly balance flavors while enhancing the herbal and garlicky notes.
• Combined, these ingredients create a bold, balanced pesto sauce that livens up any meal.

Ingredient Quantities

• 2 cups fresh basil leaves, packed
• 2-3 garlic cloves, minced
• 1/3 cup pine nuts, lightly toasted
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt to taste
• Freshly ground black pepper, to taste

How to Make this

1. Start by rinsing the basil leaves in cool water and drying them off well so your pesto doesn’t get watery.

2. Put the basil leaves, minced garlic, toasted pine nuts, and freshly grated Parmesan cheese into a food processor.

3. Pulse the mix a few times until it’s all roughly chopped but not completely smooth.

4. While the food processor is running, slowly drizzle in the extra virgin olive oil so that it blends evenly.

5. Stop the processor and scrape down the sides to make sure everything gets mixed in.

6. Pulse again a few times until you reach a consistency that has a bit of texture but is still saucy.

7. Taste the pesto and then add salt and freshly ground black pepper to your liking, blending a bit more if needed.

8. If you feel like the sauce is too thick, drizzle in a little more olive oil and pulse again briefly.

9. Use your basil pesto right away with pasta or as a spread on sandwiches, or store it in an airtight container in the fridge for later use.

Equipment Needed

1. Colander for rinsing and drying basil leaves
2. Food processor for chopping and blending all ingredients
3. Measuring cups and spoons to get the right amounts for olive oil, cheese, and pine nuts
4. Knife and cutting board if you need to mince any garlic
5. Spatula to scrape down the sides of the food processor during blending

FAQ

• Q: How should I store my basil pesto? A: You can keep it in an airtight container in the fridge and cover it with a thin layer of olive oil. It will keep for about a week and you can also freeze portions if you make a bunch.
• Q: Can I substitute pine nuts with another nut? A: Yup you can use walnuts or almonds if you dont have pine nuts. The flavor will be a bit different but still pretty tasty.
• Q: How do I make the pesto less thick? A: If you want a runnier pesto just add a bit more extra virgin olive oil while blending till you get the texture you like.
• Q: Why is my pesto sometimes bitter? A: This may happen if your basil is too old or if its blended for too long. Try using fresh basil and blend just until mixed to keep it bright.
• Q: How can I adjust this recipe for a vegetarian diet? A: Simply replace the Parmesan cheese with a vegetarian parma or even nutritional yeast for a similar tangy flavor without using animal products.

Basil Pesto Recipe Substitutions and Variations

• Instead of fresh basil leaves, you can try using some arugula or even cilantro if you’re looking for a different flavour profile.
• If garlic seems too strong, you might reduce the amount or swap it with roasted garlic which gives a milder taste.
• Pine nuts can be pricey so walnuts or almonds work good as a substitute for that nice crunch.
• If Parmesan cheese is hard to find, you can use Pecorino Romano or Asiago cheese as a similar, tangy alternative.
• Extra virgin olive oil can be replaced with light olive oil or avocado oil if you cant get your hands on the real deal.

Pro Tips

1. Make sure your basil leaves are super dry before choppin them up because any extra water can make your pesto way too runny
2. Keep a close eye on the pine nuts while toasting them; even a minute too long can burn them and mess up the flavor
3. When you’re dribblin in the oil, do it slowly so the mix gets smooth and evenly coated without turning into a paste
4. Don’t overdo the food processor; use the pulse function to keep some texture so you still get little bursts of basil and garlic in every bite