Pesto

Fresh basil pesto is made with a combination of bright green basil leaves, pine nuts, garlic, grated parmesan cheese, extra virgin olive oil, and a pinch of salt blitzed together in under 10 minutes.

Why this recipe works

Pesto is a blend of fresh basil, pine nuts, parmesan cheese, garlic, and extra virgin olive oil that’s been pulsed in a food processor until smooth. It’s rich in flavor with a paste-like texture, perfect for tossing into salads and pasta.

There are many different versions of pesto, from tomato-based like our sun dried tomato pesto to fresh herb-based like this classic basil pesto recipe. Whichever way you enjoy your pesto, it’s always best prepared fresh instead of in a bottle and can be stored for up to 5 days in the refrigerator.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

NUTS – If you don’t have pine nuts, you can use other types of nuts such as pistachios, pecans, and almonds.

CHEESE – Fresh parmesan is key to ultimate flavor. I would recommend grabbing a block of parmesan and grating it yourself, though pre-packaged shredded parmesan will also work in a pinch.

How to Make Pesto

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add all ingredients to a food processor and pulse a few times to chop everything up. Turn the processor on, and process the mixture until it’s as smooth as you like it.
2. Taste and add more salt if desired. Serve.

Frequently Asked Questions & Expert Tips

Store in an air-tight container (like a jar with a sealed lid) in the refrigerator for up to 5 days. To help prevent the top of the pesto from browning, you can press a piece of plastic wrap directly on top of the pesto before covering it with the lid of the jar.

The beauty of pesto is that you can pulse it to your desired consistency. Leaving a bit of chunkiness in the pesto adds extra texture to dishes, but pulsing it until it’s smooth helps to incorporate the flavors further while allowing you to evenly coat whatever it is you’re using it for. It all comes down to individual preference. If your pesto comes out too chunky when you’d prefer it smooth, add a small amount more of extra virgin olive oil and pulse again.

Serving Suggestions

Toss into pasta (try our Pesto Pasta and Shrimp Pesto Pasta, pasta salads (like tortellini pesto pasta salad), risotto, or spread onto sandwiches, pizza, bread chunks, and chicken. The options are endless!

More Homemade Sauce Recipes

• Pizza Sauce
• Bolognese Sauce
• French Fry Sauce
• Alabama White Sauce
• Homemade Enchilada Sauce

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