I just nailed How To Make Your Own Pesto that actually tastes like basil on steroids and you need to scroll to see what I used.

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I adore pesto. It’s green, loud, and raw in the best possible way, and I get obsessed with that punch.

I want The Best Pesto Recipe to sing of fresh basil leaves and toasted pine nuts, bright garlic, a sharp shower of Parm, and oil that slicks it all together. But it’s not precious.

Rough, vibrant, a mess you want on everything. I keep coming back to How To Make Your Own Pesto because that hit of lemon or the peppery bite can flip a bowl of pasta into something worth bragging about.

Bowl licking approved. No shame, seriously always.

Ingredients

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Basil, fresh and green, gives that bright, herb-y punch you’ll crave.
Plus pine nuts add a buttery crunch and little healthy fats boost.
Walnuts or almonds, if used, bring earthier texture and wallet-friendly protein.
Garlic, bold and zesty, wakes the pesto up—use more if you like heat.
Parmigiano Reggiano adds salty, nutty depth and that classic cheesy comfort.
Half Pecorino mix, basically, gives tang and sharper bite to balance cheese.
Olive oil makes it silky and lush, carrying flavors without overpowering them.
Sea salt pulls flavors together, so taste as you go and tweak.
Lemon juice, optional, brightens everything and keeps the green looking fresh.

Ingredient Quantities

2 packed cups fresh basil leaves, stems removed (about 2 oz)

1/3 cup pine nuts, lightly toasted (can substitute walnuts or almonds)

2 to 3 garlic cloves, peeled (more if you like it bold)

1/2 cup freshly grated Parmigiano Reggiano (or mix half Pecorino Romano)

1/2 cup to 2/3 cup extra virgin olive oil, added slowly to taste

1/4 to 1/2 teaspoon fine sea salt, adjust as needed

Freshly ground black pepper to taste

1 to 2 teaspoons fresh lemon juice, optional but brightens the flavor

How to Make this

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1. Toast 1/3 cup pine nuts in a dry skillet over medium heat, shaking the pan, until fragrant and just golden, watch them closely cause they burn fast; cool slightly.

2. Grab 2 packed cups basil leaves, strip stems, then roughly chop or leave whole if your processor is strong.

3. In a food processor or blender add toasted pine nuts, 2 to 3 garlic cloves (use more if you like it bold), and a pinch of sea salt; pulse a few times to break them down.

4. Add the basil and pulse in short bursts until it starts to look coarse and bright green, dont overprocess into a paste.

5. Add 1/2 cup freshly grated Parmigiano Reggiano (or half Pecorino Romano) and pulse just to combine, scrape down the sides with a spatula.

6. With the motor running on low, drizzle in 1/2 cup to 2/3 cup extra virgin olive oil slowly until you reach a silky but slightly textured consistency, stop early if you want chunkier pesto.

7. Taste and season with 1/4 to 1/2 teaspoon fine sea salt and freshly ground black pepper to taste, add 1 to 2 teaspoons fresh lemon juice if you want brightness, pulse once or twice to mix.

8. If it seems too thick, thin with a little more olive oil or a tablespoon of warm pasta water; if too thin, add a few more nuts or a bit more cheese.

9. For best texture reserve a tablespoon of nuts and a spoon of cheese to stir in at the end, store in a jar with a thin film of olive oil on top to prevent browning, refrigerate up to a week or freeze in ice cube trays for longer.

Equipment Needed

1. Dry skillet or small frying pan
2. Food processor or a sturdy blender
3. Measuring cups and spoons (1/3 cup, 1/2 cup, teaspoon)
4. Microplane or fine cheese grater for the Parmigiano
5. Spatula for scraping the bowl
6. Small spoon or wooden spoon for stirring and tasting
7. Clean jar with lid (for storing, plus a little olive oil to seal)

FAQ

Q: Can I use a blender instead of a food processor or mortar and pestle? A: Yes, you can, but use short pulses and stop before it becomes a puree. Blenders can overwork the basil and heat it up, making the color turn brownish.

Q: How long does homemade pesto keep? A: In the fridge, 4 to 5 days if you keep a thin film of olive oil on top. In the freezer, pesto keeps well for about 6 months when frozen in small portions.

Q: Can I substitute other herbs or greens? A: Yes. Try half basil and half spinach, arugula, or parsley. Just be aware different greens change the flavor and bitterness, so taste and adjust salt and lemon.

Q: Do I have to use pine nuts? A: No. Walnuts, almonds, or even cashews work great and cost less. Toast them first for better flavor.

Q: My pesto tastes bitter or dark, what went wrong? A: Bitter or dark pesto usually comes from bruising the basil with too much heat or over-blending. Use short pulses, keep things cool, and add a little lemon to brighten it up.

Q: How do I use extra pesto? A: Stir into pasta with a splash of pasta water, spoon over grilled chicken or fish, mix into mayo for a sandwich spread, or toss with roasted veggies. It’s very versatile.

How To Make Perfect Pesto Every Time Recipe Substitutions and Variations

Basil: swap with packed baby spinach plus a small handful of fresh mint or basil mixed with arugula for a peppery twist, but use the same weight so the sauce stays bright, not watery.
Pine nuts: use toasted walnuts or toasted almonds, they give a similar creamy, nutty texture and are cheaper, just pulse a bit more so they break down.
Parmigiano Reggiano: substitute Pecorino Romano for a sharper tang, or use aged Asiago; for a vegan option, nutritional yeast plus a pinch of salt works pretty well.
Extra virgin olive oil: if you want a lighter flavor, use mild olive oil or avocado oil, add it slowly though so you don’t make the pesto too runny.

Pro Tips

1) Toast the pine nuts just until they smell nutty and start to color, dont walk away cause they go from perfect to burned in seconds. Cool them fully before blending or theyll make the pesto warm and dull the basil color.

2) Keep basil leaves dry and cold, rinse then pat gently or spin in a salad spinner and chill a bit, wet leaves make the sauce watery and bruise the flavor. If your basil is a bit limp, dunk in ice water for a minute to revive it.

3) Add olive oil very slowly while the processor runs and pulse in short bursts so you control texture, stop early for chunkier pesto or add more oil for silkier. If it gets too thick, a tablespoon of warm pasta water smooths it without adding extra olive oil.

4) Store with a thin film of oil on top in an airtight jar to prevent browning, it keeps about a week in the fridge. For longer stash, freeze in small portions or ice cube trays and pop out what you need, no waste and still tastes great.

How To Make Perfect Pesto Every Time Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just nailed How To Make Your Own Pesto that actually tastes like basil on steroids and you need to scroll to see what I used.

Servings

servings

Calories

304

kcal

Equipment: 1. Dry skillet or small frying pan
2. Food processor or a sturdy blender
3. Measuring cups and spoons (1/3 cup, 1/2 cup, teaspoon)
4. Microplane or fine cheese grater for the Parmigiano
5. Spatula for scraping the bowl
6. Small spoon or wooden spoon for stirring and tasting
7. Clean jar with lid (for storing, plus a little olive oil to seal)

Ingredients

2 packed cups fresh basil leaves, stems removed (about 2 oz)
1/3 cup pine nuts, lightly toasted (can substitute walnuts or almonds)
2 to 3 garlic cloves, peeled (more if you like it bold)
1/2 cup freshly grated Parmigiano Reggiano (or mix half Pecorino Romano)
1/2 cup to 2/3 cup extra virgin olive oil, added slowly to taste
1/4 to 1/2 teaspoon fine sea salt, adjust as needed
Freshly ground black pepper to taste
1 to 2 teaspoons fresh lemon juice, optional but brightens the flavor

Directions

Toast 1/3 cup pine nuts in a dry skillet over medium heat, shaking the pan, until fragrant and just golden, watch them closely cause they burn fast; cool slightly.
Grab 2 packed cups basil leaves, strip stems, then roughly chop or leave whole if your processor is strong.
In a food processor or blender add toasted pine nuts, 2 to 3 garlic cloves (use more if you like it bold), and a pinch of sea salt; pulse a few times to break them down.
Add the basil and pulse in short bursts until it starts to look coarse and bright green, dont overprocess into a paste.
Add 1/2 cup freshly grated Parmigiano Reggiano (or half Pecorino Romano) and pulse just to combine, scrape down the sides with a spatula.
With the motor running on low, drizzle in 1/2 cup to 2/3 cup extra virgin olive oil slowly until you reach a silky but slightly textured consistency, stop early if you want chunkier pesto.
Taste and season with 1/4 to 1/2 teaspoon fine sea salt and freshly ground black pepper to taste, add 1 to 2 teaspoons fresh lemon juice if you want brightness, pulse once or twice to mix.
If it seems too thick, thin with a little more olive oil or a tablespoon of warm pasta water; if too thin, add a few more nuts or a bit more cheese.
For best texture reserve a tablespoon of nuts and a spoon of cheese to stir in at the end, store in a jar with a thin film of olive oil on top to prevent browning, refrigerate up to a week or freeze in ice cube trays for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.