Classic Basil Pesto
Experience the vibrant taste of Italy with this traditional basil pesto made from fresh herbs, pine nuts, and quality Parmesan. This aromatic sauce transforms pasta, sandwiches, and countless dishes with its bold, herbaceous flavor.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Sauce
Cuisine Italian
Servings 8 servings (2 tbsp each)
For the Pesto
- 2 cup fresh basil leaves packed
- 1/2 cup pine nuts toasted
- 3 piece garlic cloves
- 1/2 cup Parmesan cheese freshly grated
- 1/2 cup extra-virgin olive oil
- 2 tbsp lemon juice
- salt and black pepper to taste
If pine nuts aren't already toasted, toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Watch carefully as they burn easily. Let cool slightly.
In a food processor, combine fresh basil leaves, toasted pine nuts, and garlic cloves. Pulse until roughly chopped. Scrape down sides as needed. The mixture should be coarsely ground, not smooth.
Add Parmesan cheese and pulse several times to combine. The cheese should be evenly distributed throughout the basil mixture.
With processor running, slowly drizzle in olive oil through feed tube until pesto reaches desired consistency. You may not need all the oil - stop when pesto is smooth and spreadable but not runny. Scrape down sides and pulse once more.
Transfer to a bowl and stir in lemon juice. Season with salt and black pepper to taste. Use immediately or transfer to jar. Pour thin layer of olive oil over top to prevent browning. Cover tightly and refrigerate up to 1 week, or freeze for up to 6 months.
For brightest color, blanch basil leaves in boiling water for 5 seconds, then plunge into ice water before using. Toast pine nuts for deeper flavor. Can substitute walnuts or almonds for pine nuts. Use best quality olive oil and real Parmigiano-Reggiano for superior flavor. To freeze, portion into ice cube trays for easy single servings. Thin with pasta water, additional oil, or cream when using. Try on pasta, pizza, sandwiches, bruschetta, or stirred into soups.
ALLERGEN INFORMATION: Contains dairy (Parmesan cheese) and tree nuts (pine nuts). Can be made dairy-free by omitting cheese or using nutritional yeast. Can substitute seeds (sunflower or pumpkin) for nut-free version. Always check ingredient labels if you have food allergies. Keyword basil pesto recipe, fresh basil sauce, homemade pesto, Italian pesto, pesto genovese, pesto sauce, pine nut pesto