THE VERY BEST BASIL PESTO RECIPE (AND TIPS) Recipe

I’m in love with how this basil pesto blends fresh basil, toasted pine nuts, and garlic into a vibrant, creamy sauce. The sharp Parmesan, zesty lemon, and rich olive oil all harmonize beautifully. It’s a straightforward and versatile recipe that brings a burst of flavor to any meal, making it my culinary favorite.

I got into making basil pesto a while back after learning about various basil pesto recipes and herb recipes from a friend who loves garden recipes. This version of the very best basil pesto recipe has a few tricks that make it so nutritious.

The fresh basil leaves (2 cups washed and dried) provide a rich source of vitamins, while the toasted 1/2 cup pine nuts add a good dose of healthy fats. I always include 2 or 3 garlic cloves, roughly chopped, to boost the immune system, and the 1/2 cup freshly grated Parmesan cheese brings in protein.

The 1/2 cup extra virgin olive oil carries essential fatty acids, plus a tablespoon fresh lemon juice for a vitamin C punch, not to mention salt to taste. This pesto recipe is quick, easy, and perfect for canning recipes or freezing for later so you can enjoy it through the winter months.

Enjoy making your own delicious pesto sauce!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, it’s really quick and easy to make. I can toss everything in a food processor and have a delicious sauce ready in no time which is super handy on busy days. Second, I love the flavor combo – the fresh basil, toasted pine nuts and garlic really come together to give it a vibrant, almost zesty taste with the lemon juice adding a nice kick. Third, I really appreciate how versatile it is. Whether I’m drizzling it over pasta, spreading it on toasted bread or even freezing it for later, it fits perfectly into any meal. And lastly, I like that I can tweak it each time. I might want a bit more salt or lemon sometimes so it really feels like its mine and that makes cooking it way more fun.

Ingredients

• Basil: loaded with vitamins and fiber, it’s super healthy for your heart and digestion.
• Pine nuts: crunchy and rich in protein with healthy fats, addin texture and a subtle natural sweetness.
• Garlic: bursting with antioxidants, it adds a spicy, earthy kick that makes the pesto pop.
• Parmesan: provides calcium & protein, givin a deep, umami flavor to the sauce.
• Olive oil: offers smooth texture with heart-healthy monounsaturated fats boostin the overall taste.
• Lemon juice: brings a bright, tangy lift that balances out the richness perfectly.
• Salt: a simple seasoning that ties all the flavors together in a satisfying way.
• Overall: Ingredients work together, balancing richness, tanginess, and heat for a tasty pesto.
• Enjoy: Toss with pasta or drizzle on bread for a simple, gourmet meal that feels just right.

Ingredient Quantities

• 2 cups fresh basil leaves, washed and dried
• 1/2 cup pine nuts, lightly toasted
• 2 or 3 garlic cloves, roughly chopped
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt to taste

How to Make this

1. Start by lightly toasting the pine nuts in a dry pan over medium heat for about 3-4 minutes until they get a little golden, stirring often so they dont burn.

2. Place the washed and dried basil leaves into a food processor.

3. Next, add in the toasted pine nuts, along with the roughly chopped garlic cloves.

4. Stir in the freshly grated Parmesan cheese and the tablespoon of lemon juice.

5. Season the mix with a pinch of salt just to get the flavours started.

6. While pulsing the processor, slowly drizzle in the extra virgin olive oil until the mixture turns into a smooth paste.

7. Stop the processor a couple times to scrape down the sides so every bit of basil gets blended.

8. Taste your pesto and add a little more salt if you think its needed.

9. Spoon the pesto into a clean jar, cover it tightly, and its ready to use or even freeze for later.

10. Enjoy your homemade basil pesto with pasta, toasted bread, or whatever you fancy!

Equipment Needed

1. Dry pan for toasting the pine nuts
2. Food processor
3. Spatula to stir and scrape down the sides
4. Knife for roughly chopping the garlic cloves
5. Cutting board for prep work
6. Grater if your Parmesan isn’t pre-grated
7. Measuring spoons for the lemon juice and salt
8. Clean jar to store the finished pesto

FAQ

• Q: Can I substitute pine nuts with another nut?
  A: Sure, you can use walnuts or almonds if you cant get pine nuts. They give a slightly different flavor but still taste really good.
• Q: How long will my pesto last?
  A: If stored in an airtight container in the fridge, it should last for about a week. Just make sure you cover it well to avoid browning.
• Q: Can i freeze pesto for later use?
  A: Yes you can freeze pesto. I usually freeze it in ice cube trays so you can just pop out a cube or two when you need it.
• Q: Why does my pesto sometimes turn brown?
  A: Pesto can turn brown because of oxidation. It happens naturally, but you can drizzle a thin layer of olive oil on top before storing to slow it down.
• Q: How do I adjust the garlic to my taste?
  A: The recipe suggests 2 or 3 garlic cloves so if you dont like it too strong you can always start with 2 and add more later if you feel like it.

THE VERY BEST BASIL PESTO RECIPE (AND TIPS) Recipe Substitutions and Variations

• Basil leaves: You could try using arugula or baby spinach. They won’t give the exact same flavor but do add a nice twist.
• Pine nuts: Walnuts or even almonds work pretty good. A lot of home cooks use these cause they’re usually cheaper.
• Garlic cloves: If you don’t have fresh garlic, garlic powder is an option though its flavor is a bit different.
• Parmesan cheese: Consider using Pecorino Romano if you want a sharper taste. Some people mix both for variety.
• Extra virgin olive oil: You could use a light olive oil or even avocado oil if you like a milder flavor, but it might change the overall taste a bit.

Pro Tips

1. Make sure you keep an eye on the pine nuts when you toast them because if you leave them unattended even for a minute they can get burnt really fast.
2. When you’re blending the basil with the rest of the ingredients, stop the processor every now and then to scrape down the sides so you get an even mix instead of chunks of basil.
3. If you find the garlic flavor to be too strong, try using only two cloves or chopping them smaller next time, because that little tweak can really balance out the taste.
4. When you store your pesto, pouring a drizzle of extra virgin olive oil on top helps keep it fresh for longer and stops it from getting too brown.