Basil Pesto Recipe

One of my favorite things about summer is the bounty of fresh herbs that are just outside my doorstep. Fresh herbs make any meal instantly more flavorful and beautiful. My favorite thing to do with all of those fresh herbs (aside from sprinkle them on everything) is to make pesto! It’s especially great for lazy summertime cooking. I like to dollop it on grilled vegetables, pasta, spaghetti squash, salads, eggs, toasted bread, pizza, sandwiches… you get the idea. With just a few easy steps, it makes anything an instant tasty meal, whether you feel like cooking or not.

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps:

That’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown. As a result, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!

Once you’ve made the classic basil pesto recipe, try changing it up! You can make delicious variations with all sorts of nuts, seeds, veggies, and leafy greens. Here are some of my favorites:

Basil Pesto

This classic basil pesto recipe is nutty and bright. We love it on pasta, pizza, and more! See the post above for my favorite pesto sauce variations.

Prep: 5min

Total: 5min

Yield: 1

Ingredients:

• ½ cup toasted pine nuts
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• ¼ teaspoon sea salt
• freshly ground black pepper
• 2 cups basil leaves
• ¼ cup extra-virgin olive oil (plus more for a smoother pesto)
• ¼ cup freshly grated Parmesan cheese (optional)

Instruction:

1. In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
2. Add the basil and pulse until combined.
3. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

Basil Pesto

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Prep: 0 5min0

Total: 0 5min0

Yield: 1 cup

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 222, Fat 23g, Saturated Fat 4g, Carbohydrate 1g, Fiber 0g, Sugar 0g, Protein 3g, Cholesterol 9mg, Sodium 119mg

Ingredients:

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Instruction:

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
2. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Homemade Basil Pesto

This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.

Prep: 10min

Total: 10min

Yield: 1

Ingredients:

• 2 cups (60g) fresh basil leaves*
• 1/3 cup (48g) pine nuts*
• 1/3 cup (25g) freshly grated or shredded parmesan cheese
• 3 small cloves garlic (roasted garlic or fresh)*
• 1/3 cup (80ml) olive oil
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• freshly ground black pepper, to taste

Instruction:

1. Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.
2. Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

The Very Best Basil Pesto Recipe

Made with garden fresh basil, this Basil Pesto Recipe is simple to make in just a few minutes with very minimal prep work.

Prep: 5min

Total: 5min

Serving Size: 1 serving

Nutrition Facts: calories 115 kcal, Carbohydrate 2 g, Protein 4 g, Fat 10 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 134 mg, servingSize 1 serving

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 and fresh ground pepper, to taste

Instruction:

1. Add the pine nuts to a small skillet over medium heat and toast until golden brown, approximately 2-3 minutes. Set aside.
2. In the bowl of a food processor, add 1/2 the pine nuts, 3 cups basil, 2 garlic cloves, 1/2 cup cheese and lemon zest. Process the ingredients for approximately 30 seconds or until the ingredients are finely chopped.
3. While the food processor is still running on low speed, slowly drizzle in 3/4 cup of olive oil and continue processing until a smooth paste begins to form. Stop the food processor and scrape down the sides of the bowl.
4. Add the remaining pine nuts, basil, garlic and cheese to the bowl. Pulse the ingredients until finely chopped.
5. Using a rubber spatula, transfer the pesto sauce to a bowl and stir in the remaining olive oil. Season with salt and pepper, to taste.
6. Store the basil pesto sauce in an airtight container in the refrigerator for up to 5 days.

How to Make FRESH BASIL PESTO Like an Italian

FAQ

How long does homemade basil pesto last?

How do you make Gordon Ramsay basil pesto?

1. 175g basil, washed.
2. 150g extra virgin olive oil.
3. 30g pine nuts.
4. 3 tbsp Parmesan.
5. Salt and pepper to taste.

Why not use basil stems on pesto?

Why boil basil leaves for pesto?