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Basil Pesto Recipe

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This basil pesto recipe is fresh, vibrant, garlicky, and nutty—perfect for pasta, sandwiches, grilled meats, or veggies. Made in minutes with basil, pine nuts, Parmesan, garlic, and olive oil, it’s a versatile and flavorful homemade condiment.

Ingredients

  • 2 cups fresh basil leaves, packed
  • 2–3 cloves garlic
  • 1/4 cup pine nuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • Salt, to taste
  • Optional: 1–2 teaspoons fresh lemon juice

Instructions

  1. Lightly toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring often. Let cool slightly.
  2. In a food processor, combine basil, garlic, toasted pine nuts, and Parmesan. Pulse until finely chopped.
  3. With the processor running, slowly drizzle in the olive oil until a smooth paste forms.
  4. Taste and season with salt. Add lemon juice for brightness if desired.
  5. Transfer to a jar or airtight container. Press plastic wrap directly onto the surface or top with a thin layer of olive oil to prevent browning. Refrigerate until ready to use.

Notes

  • Nut-Free: Use sunflower seeds or omit nuts entirely.
  • Vegan: Replace Parmesan with nutritional yeast or vegan cheese.
  • Greens Swap: Try spinach, kale, or arugula in place of basil.
  • Freezing Tip: Freeze in ice cube trays and transfer to freezer bags for single-serve portions.
  • No food processor? A high-powered blender works too—add oil slowly while blending.

Nutrition

Find it online: http://recipesbyliza.com/basil-pesto-recipe/