Basil Pesto
This Basil Pesto is fresh, vibrant, and perfectly balanced—never bitter or oily. Made with simple ingredients and the right method, this homemade pesto stays bright green and delivers bold basil flavor that’s far better than store-bought. Ready in just 10 minutes and endlessly versatile.
Ingredients
- Main Ingredients
- 2 packed cups fresh basil leaves washed and completely dried
- 2 cloves garlic peeled
- Seasonings Sauces, or Flavor Base
- ½ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper optional
- Pantry Staples
- ⅓ cup pine nuts
- ½ cup finely grated Parmesan cheese
- 1 –2 teaspoons fresh lemon juice optional, for brightness and color
Instructions
- Toast pine nuts in a dry skillet over medium-low heat for 2–3 minutes, stirring constantly until lightly golden. Let cool completely.
- Add basil, garlic, cooled pine nuts, salt, and black pepper to a food processor.
- Pulse until finely chopped, scraping down the sides as needed.
- With the motor running, slowly drizzle in olive oil until the pesto is smooth but still slightly textured.
- Add Parmesan cheese and pulse just until combined.
- Taste and adjust salt or lemon juice if needed.
- Let pesto rest 5 minutes before using.
Notes
- Dry basil thoroughly—moisture dulls both color and flavor.
- Add cheese at the end to avoid a pasty texture.
- For storage, smooth the surface and drizzle with olive oil to prevent browning.