Name: Vibrant Homemade Basil Pesto Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: ½ cup (118 ml) extra virgin olive oil; 2 cloves garlic, minced; 2 cups (480 ml) fresh basil leaves, packed; ½ cup (50 g) grated Parmesan cheese; ⅓ cup (40 g) pine nuts (or walnuts for a budget-friendly option); 1 tbsp (15 ml) lemon juice (optional, for brightness); ½ tsp salt; ¼ tsp black pepper

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Introduction

This vibrant homemade basil pesto is a fresh and flavorful sauce that brightens up any dish. Made with aromatic basil, rich Parmesan, and toasted nuts, it’s perfect for pasta, sandwiches, or as a dip. Plus, it’s quick and easy to prepare right in your food processor.

A small white bowl filled with thick, green pesto sauce that has a slightly chunky texture, placed in the center of a white plate with a brown rim. To the right of the bowl on the plate, there are whole and broken pale yellow nuts, scattered loosely. Behind the plate, a fresh green basil leaf and half of a yellow lemon with visible segments sit on a white marbled surface. A silver spoon with detailed handle design rests inside the bowl, partly submerged in the pesto, with its tip touching the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (118 ml) extra virgin olive oil
2 cloves garlic, minced
2 cups (480 ml) fresh basil leaves, packed
½ cup (50 g) grated Parmesan cheese
⅓ cup (40 g) pine nuts (or walnuts for a budget-friendly option)
1 tbsp (15 ml) lemon juice (optional, for brightness)
½ tsp salt
¼ tsp black pepper

Instructions

Step 1: Combine basil, Parmesan cheese, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until the ingredients are finely chopped and well integrated.
Step 2: With the processor running, slowly stream in the olive oil to emulsify the mixture, creating a smooth, velvety consistency.
Step 3: Add a splash of lemon juice to brighten the flavor, then taste and adjust the seasoning as needed for balance.
Step 4: Transfer the pesto to an airtight container and refrigerate. It will keep its fresh flavor for about one week.
Step 5: For longer storage, spoon the pesto into ice cube trays and freeze. Once frozen, transfer the cubes to a sealed freezer bag for easy portioning.

Tips & Variations

Toast the pine nuts or walnuts lightly before blending to enhance their nutty flavor.
For a creamier pesto, add a small handful of soft ricotta or a tablespoon of heavy cream.
Use walnuts instead of pine nuts to save money without sacrificing taste.
To keep pesto bright green, add a splash of lemon juice or blanch the basil leaves briefly before processing.

Storage

Store pesto in an airtight container in the refrigerator for up to one week. To preserve its color and flavor, pour a thin layer of olive oil on top before sealing. For longer storage, freeze pesto in ice cube trays and transfer to a freezer bag. Thaw cubes in the refrigerator or stir directly into hot dishes.

How to Serve

A small white bowl filled with green pesto sauce, showing a coarse texture with visible bits of herbs and nuts, topped with a drizzle of olive oil. A detailed silver spoon is placed inside the bowl, partially covered by the sauce. The bowl sits on a white plate that holds scattered light beige whole and halved peeled almonds. In the background, a fresh green basil leaf and half a lemon with a bright yellow rind and pale yellow flesh are visible, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh basil?

Fresh basil is key to the vibrant flavor and bright color of pesto. Dried basil won’t provide the same fresh taste or texture, so it’s best to use fresh leaves.

Is it necessary to use a food processor?

While a food processor makes the process quick and easy, you can also finely chop the ingredients by hand and whisk in the olive oil for a more rustic pesto.