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:
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- 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.
BA’s Best Pesto
The key for this classic basil pesto recipe is to add the herb at the end of making the sauce to maintain its flavor and vibrant green color.
Total: 15 minutes
Yield: Makes about 1½ cups
Ingredients:
- ½ cup pine nuts
- 3 oz. Parmesan, grated (about ¾ cup)
- 2 garlic cloves, finely grated
- 6 cups basil leaves (about 3 bunches)
- ¾ cup extra-virgin olive oil
- 1 tsp. kosher salt
- 12 oz. dried long pasta (such as spaghetti, linguine, or bucatini)
- Kosher salt
- 2 Tbsp. unsalted butter
- Finely grated Parmesan, for garnish
Instruction:
- Preheat oven to 350°. Toast ½ cup pine nuts on a rimmed baking sheet (or quarter-sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add 3 oz. Parmesan and 2 garlic cloves, finely grated, and pulse until finely ground, about 1 minute. Add 6 cups basil leaves and place the top back on. With the motor running, add ¾ cup extra-virgin olive oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with 1 tsp. kosher salt. Do ahead: Pesto can be made 1 day ahead. Top with ½” oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
- If using pesto with pasta, cook 12 oz. dried long pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
- Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.
- Divide pasta among bowls. Top with finely grated Parmesan. Editor’s note: This recipe was first published in August 2018. Head this way for more of our best pasta recipes →
