Fresh Basil Pesto
Blend fresh basil, pine nuts, garlic, olive oil, and Parmesan into a fragrant pesto for pasta, sandwiches, roasted vegetables, or spooning over beans.
- Prep time
- 15 min
- Cook time
- 0 min
- Total time
- 15 min
- Servings
- 8
Basil is the main flavor here, so use leaves that smell fresh and have no dark spots. Dry them thoroughly after washing; excess water dilutes the sauce. A food processor makes a slightly textured pesto quickly, while brief pulses help protect its color. This batch yields about one cup, with two tablespoons counted as a serving.
Fresh Basil Pesto
Serves 8 · Prep 15 min · Cook 0 min · Total 15 min
Ingredients
Step-by-step instructions
- Put pine nuts and garlic in a food processor. Pulse several times until finely chopped, stopping to scrape the sides so no large garlic pieces remain.
- Add basil, Parmesan, lemon juice, and salt. Pulse until the leaves are chopped and the mixture begins to come together.
- With the machine running briefly, drizzle in olive oil. Stop as soon as the pesto is spoonable; it should retain some texture rather than become completely smooth.
- Transfer to a small container. For pasta, loosen each portion with warm pasta water before tossing. For sandwiches or vegetables, use directly.
A few kitchen notes
- Avoid long processing, which warms the basil and dulls its color.
Ingredient substitutions
- Replace pine nuts with the same weight of walnuts for a stronger flavor.
Storage & reheating
Refrigerate immediately and use within 3 days. Freeze small portions for 2 months; never keep homemade pesto at room temperature.
What to serve with it
Toss with pasta, spread on bread, or spoon over roasted squash.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Fresh Basil Pesto ahead?
Refrigerate immediately and use within 3 days. Freeze small portions for 2 months; never keep homemade pesto at room temperature.
What if I can’t find an ingredient?
Replace pine nuts with the same weight of walnuts for a stronger flavor.
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