Homemade Basil Pesto with Pine Nuts and Parmesan Recipe

Introduction

Pesto is a flavorful and versatile Italian sauce made from fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. This classic recipe is easy to prepare and brings a vibrant, aromatic touch to pasta, sandwiches, and more.

Ingredients

• 2 tablespoons pine nuts
• 2 cups (60g/2oz) fresh basil leaves, tightly packed
• 1/2 cup (50g) Parmesan cheese, finely grated, tightly packed
• 1/2 teaspoon cooking or kosher salt
• 1/4 teaspoon black pepper
• 1 small garlic clove
• 7 tablespoons extra virgin olive oil, best quality

Instructions

1. Step 1: Toast the pine nuts in a small skillet over medium-high heat without oil. Stir them frequently until they turn light brown, then immediately remove from heat and let cool slightly.
2. Step 2: Place the toasted pine nuts, fresh basil, Parmesan, salt, pepper, and garlic into a food processor or blender. Blitz until the mixture is finely chopped.
3. Step 3: With the motor running, slowly pour in the olive oil through the feeder tube. Continue to blitz until the pesto reaches a smooth consistency. Add a bit more olive oil or water if needed to help blend.
4. Step 4 (Optional): Alternatively, you can combine all ingredients including the olive oil in a bowl and use a handheld blender to blend until smooth.

Tips & Variations

• Use toasted walnuts or almonds instead of pine nuts for a different but delicious twist.
• For a creamier texture, add a spoonful of ricotta or cream cheese while blending.
• Freeze pesto in ice cube trays for easy portioning and longer storage.
• If basil is scarce, substitute with fresh spinach or arugula, though the flavor will be milder.

Storage

Store pesto in a super airtight container in the refrigerator for up to 3 days. For longer storage, freeze in airtight containers or ice cube trays for up to 3 months. If not stored in a completely sealed container, smooth the surface of the pesto and cover with a thin layer of olive oil to prevent browning when exposed to air. Reheat gently or use at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pesto without a food processor?

Yes, you can use a handheld blender or finely chop the ingredients by hand and then mix with olive oil until combined. The texture may be chunkier, but it will still taste great.

How long does homemade pesto last?

When stored properly in the refrigerator in an airtight container, pesto will last about 3 days. Freezing it can extend its life up to 3 months without significant loss of flavor.

Homemade Basil Pesto with Pine Nuts and Parmesan Recipe

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★★★★★

4.9 from 114 reviews

• Author: Ethan
• Total Time: 15 minutes
• Yield: Approximately 1 cup pesto, enough for 300g/10oz dried pasta 1x
• Diet: Vegetarian

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Description

This classic basil pesto recipe features toasted pine nuts, fresh basil leaves, parmesan cheese, garlic, and extra virgin olive oil. It’s a versatile, flavorful sauce perfect for tossing with pasta, spreading on sandwiches, or adding a fresh herbal kick to your favorite dishes. The pesto can be prepared quickly using a food processor or handheld blender, and stores well refrigerated or frozen.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons pine nuts
• 2 cups / 60g / 2oz fresh basil leaves (tightly packed)
• 1/2 cup (50g) parmesan cheese, finely grated (tightly packed)
• 1/2 teaspoon cooking or kosher salt
• 1/4 teaspoon black pepper
• 1 small garlic clove
• 7 tablespoons extra virgin olive oil (best quality)

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Instructions

1. Toast pine nuts: Preheat a small skillet over medium-high heat without any oil. Add the pine nuts and toast them, stirring frequently, until they are light brown and fragrant. Immediately remove from heat and let cool slightly to prevent further cooking.
2. Blitz pesto ingredients: Place toasted pine nuts, fresh basil leaves, parmesan cheese, salt, pepper, and garlic clove into a food processor or blender. Pulse until all ingredients are finely chopped but not completely smooth.
3. Add olive oil while blending: With the processor running, slowly pour the extra virgin olive oil through the feeder tube. Continue blitzing until the mixture is smooth and reaches your desired consistency. If the pesto is too thick, add a little more olive oil or a splash of water to help it blend smoothly.
4. Alternative blending method: Alternatively, place all ingredients including the olive oil in a bowl and use a handheld immersion blender to blend until smooth, adjusting consistency as needed.
5. Storage and shelf life: Transfer the pesto to a super airtight container and store in the refrigerator for up to 3 days. For longer storage, freeze the pesto for up to 3 months. To prevent browning, especially if not stored in a completely airtight container, smooth the surface and cover with a thin layer of olive oil before sealing.
6. Recipe yield and usage: This pesto quantity is enough to dress approximately 300g (10oz) of dried pasta, though it can be stretched to 350g (12oz) for a lighter coating. It also works great as a spread or dip.

Notes

• Use fresh, high-quality basil leaves tightly packed for best flavor.
• Toasting pine nuts enhances their nutty flavor but be careful not to burn them.
• Adjust olive oil quantity to achieve preferred pesto consistency.
• Covering the pesto surface with olive oil helps prevent oxidation and browning.
• Pesto freezes well; freeze in small portions for convenient use.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Sauce
• Method: Blending
• Cuisine: Italian

Keywords: pesto, basil pesto, Italian sauce, homemade pesto, pesto recipe, pine nuts, parmesan, basil sauce