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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
