Name: Homemade Basil Pesto Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 4 ounces pine nuts; 4 cups fresh basil; 3 garlic cloves; 1 cup coarsely grated parmesan cheese; 1 tbsp lemon zest; 1 cup olive oil; Kosher salt, to taste; Fresh ground pepper, to taste

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Introduction

Basil pesto is a vibrant and flavorful sauce that brings fresh herbs and rich ingredients together in every bite. Perfect for pasta, sandwiches, or as a dip, this classic recipe is simple to make and endlessly versatile.

A clear glass jar filled with green pesto sauce, textured with visible bits of herbs and nuts, topped with a layer of oil that gives it a shiny look. The jar is placed on a white cloth with colorful stripes and scattered with light yellow cheese shavings and some fresh bright green basil leaves. In front of the jar, a wooden spoon holds a small heap of the same chunky green pesto, glistening with oil. The scene is set on a white marbled surface, with soft green blurred leaves in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces pine nuts
4 cups fresh basil

3 garlic cloves
1 cup coarsely grated parmesan cheese

1 tablespoon lemon zest
1 cup olive oil

Kosher salt and fresh ground pepper, to taste

Instructions

Step 1: Add the pine nuts to a small skillet over medium heat and toast until golden brown, approximately 2-3 minutes. Set aside to cool.
Step 2: In the bowl of a food processor, combine half of the toasted pine nuts, 3 cups of basil, 2 garlic cloves, half of the parmesan cheese, and the lemon zest. Process for about 30 seconds until the ingredients are finely chopped.

Step 3: With the processor running on low speed, slowly drizzle in 3/4 cup of olive oil. Continue processing until a smooth paste forms. Stop and scrape down the sides of the bowl as needed.
Step 4: Add the remaining pine nuts, basil, garlic, and parmesan cheese to the food processor. Pulse several times until evenly chopped and combined.
Step 5: Transfer the pesto to a bowl using a rubber spatula and stir in the remaining olive oil. Season with kosher salt and fresh ground pepper to taste.

Step 6: Store the basil pesto in an airtight container in the refrigerator for up to 5 days.

Tips & Variations

For a nuttier flavor, try substituting walnuts or almonds for pine nuts.
Use fresh, young basil leaves for the brightest flavor and avoid bruising the leaves before blending.

Add a splash of lemon juice for extra freshness before serving.
If you prefer a thinner pesto, add more olive oil gradually until desired consistency is reached.

Storage

Store the pesto in an airtight container in the refrigerator for up to five days. To help prevent browning, smooth the surface and drizzle a thin layer of olive oil on top before sealing. Pesto can also be frozen in small portions for up to 3 months. Thaw in the refrigerator and stir well before use. For best flavor, consume shortly after thawing.

How to Serve

A white bowl filled with a single tall nest of spaghetti, each strand coated with green herb flakes and sprinkled with white grated cheese, topped with a fresh bright green basil leaf. The pasta has a slightly glossy texture and sits neatly twisted in the middle of the bowl. In the background, blurred pieces of beige bread and a jar with green contents are visible on a white marbled surface, with a fork resting on the right edge of the bowl. The scene is bright and focused on the pasta. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pine nuts?

Yes, walnuts, almonds, or cashews are great alternatives that add their own unique flavors to pesto. Toast them lightly before use to enhance their taste.

How can I keep pesto from turning brown?

Exposure to air causes pesto to oxidize and brown. To slow this, cover the surface with a thin layer of olive oil and store it in an airtight container in the fridge. Using fresh basil and consuming the pesto within a few days also helps maintain its vibrant color.