Name: Basil Pesto Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
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

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This basil pesto recipe is a vibrant, garlicky, and nutty sauce that instantly elevates any dish—from pasta and sandwiches to grilled meats and roasted veggies. Made with fresh basil, garlic, pine nuts, Parmesan, and olive oil, it blends into a creamy, flavorful condiment that’s a staple in my kitchen.

Why You’ll Love This Recipe

I love how easy and fast this pesto is to whip up—just a few ingredients and a blender or food processor. The flavor is incredibly fresh, herbaceous, and rich, making it perfect for both everyday meals and special occasions. It’s also naturally gluten-free and can be made vegetarian with the right cheese. Whether I’m tossing it with pasta or spreading it on toast, this pesto never fails to impress. Basil Pesto Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh basil leaves
Garlic cloves
Pine nuts
Parmesan cheese, grated
Extra-virgin olive oil
Salt (to taste)
Lemon juice (optional, for brightness)

Directions

I start by toasting the pine nuts lightly in a dry skillet over medium heat for a couple of minutes to bring out their nuttiness.
In a food processor, I combine the basil leaves, garlic, toasted pine nuts, and Parmesan. I pulse until everything is finely chopped.
While the processor is running, I slowly drizzle in the olive oil until the mixture becomes a smooth paste.
I taste the pesto and add salt as needed. Sometimes I squeeze in a bit of lemon juice to brighten the flavor.
I transfer the pesto to a jar or airtight container, press a little plastic wrap directly on the surface to prevent browning, and store it in the fridge until ready to use.

Servings and timing

This recipe yields about 1 cup of pesto, which serves approximately 4 people when used with pasta or as a condiment. The total time to make this basil pesto is around 10 minutes, including prep and blending.

Variations

Nut-free: I swap pine nuts with sunflower seeds or simply leave them out for a nut-free version.
Different greens: When basil is out of season, I like to use spinach, arugula, or kale.
Vegan: I substitute Parmesan with nutritional yeast or a vegan hard cheese.
Zesty: A small squeeze of lemon juice or zest adds a citrusy twist I enjoy.
Cheesy: Sometimes I mix in a bit of Pecorino Romano for a sharper flavor.

Storage/Reheating

I store my pesto in an airtight container in the fridge for up to one week. To prevent discoloration, I pour a thin layer of olive oil on top before sealing. For longer storage, I freeze it in small portions (like ice cube trays), which makes it easy to thaw only what I need. There’s no reheating required—just stir and serve. Basil Pesto Recipe

FAQs

How do I keep basil pesto from turning brown?

I press plastic wrap against the surface or add a layer of olive oil on top before storing it. This helps keep the color vibrant.

Can I freeze basil pesto?

Yes, I freeze pesto in ice cube trays or small containers. Once frozen, I transfer the cubes to a bag and use them as needed.

Can I use other nuts instead of pine nuts?

Absolutely. I often use walnuts, almonds, or cashews depending on what I have on hand.

Is pesto supposed to be cooked?

No, I use pesto raw to preserve its fresh flavor. I stir it into hot pasta off the heat or use it cold as a spread.

What if I don’t have a food processor?

A blender works well too. If needed, I pause to scrape down the sides and add oil slowly to help blend everything smoothly.

Conclusion

Making basil pesto at home is one of the easiest and most rewarding things I do in the kitchen. It’s versatile, quick, and full of bright, fresh flavor. I keep some on hand for tossing with pasta, spreading on sandwiches, or even mixing into soups. Once I tried homemade, I never went back to the jarred version.