This quick and easy Basil Pesto is so delicious, you’ll need to make a second batch! Perfect for adding to pasta, fish, baked tomatoes and sandwiches, it’s kicks up the flavor of your favorite foods!
Why This Recipe Works
Any gardeners out there?
My garden is going insane this year!! I hope you guys are ready for an influx of zucchini recipes!
Favorites: Zucchini Bread | Zucchini Bars
But today, let’s talk about basil.
And while we use a lot of it to make our favorite bruschetta recipe… I’m also going to share our go-to BASIL PESTO recipe today!
- Homemade pesto is super quick and easy to make!
- Just 5 ingredients needed (plus salt and pepper)
- Bright, fresh and oh so flavorful!
Some of you may be thinking, hmmmm, I love pesto, but what can I use it on?
Ingredient Notes
- Basil – You need 2 CUPS of fresh basil leaves for this recipe, so be sure you buy enough or pick enough from your garden!
- Pine Nuts – These are traditional in pesto and are small with a soft texture and a sweet, buttery flavor. You can substitute walnuts, but it will change the flavor of your pesto.
- Garlic – Use fresh peeled garlic cloves for the best flavor.
- Parmesan – The cheese helps bind the pesto together and adds a sharp and extra nutty element.
- Olive Oil – It’s important to use good quality olive oil, since it lends so much of the flavor to this pesto. It doesn’t have to be the most expensive, just tasty.
Easy Instructions
I love that making simple pesto is so easy with just a few ingredients, and it only takes minutes.
Blend it up. In a food processor, combine the fresh basil with pine nuts, garlic, salt, pepper and Parmesan cheese. Blend until fine.
Drizzle it in. Slowly drizzle in the olive oil and process until desired consistency, adding more or less oil as needed.
That’s it!
Tips and Tricks
- Measuring the basil: No need to completely stuff the leaves into the measuring cup, but they should be fairly full.
- Finely blend the basil, nuts, garlic, Parmesan and seasonings. This will help make for a smooth pesto.
- Slowly drizzle in the olive oil as your food processor is running. This helps it incorporate evenly into the pesto. You’ll also be able to monitor how much you need to get it to your desired consistency.
- To help extend the life of your pesto, you can drizzle a thin layer of olive oil on top of the pesto that you’re storing in the fridge to preserve it.
Recipe FAQs
Homemade pesto can be stored in a covered container in the refrigerator for up to 3 days. It helps to make sure the top is tightly covered; you can put a layer of plastic wrap on top before sealing the container.
Yes, extra pesto freezes great! Add it to ice cube trays and place in the freezer until frozen. Pop out the frozen pesto cubes, place in a freezer safe bag (be sure to label and date it!) and freeze for up to 4-5 months. You can add the cubes directly to sauces while cooking or thaw in the refrigerator to use.
Pine nuts are traditional in making pesto, but they can be expensive. Walnuts may be substituted but be aware that it will alter the flavor of the pesto. (It’s still delicious, it just tastes a bit different!)
Serving Suggestions
- Pesto Pasta: Mix the pesto into some warm pasta noodles. Side dish completed, it’s that easy. Add some chicken to make it a meal.
- Pesto Salmon: Top your salmon with pesto and almonds. OMG yum!
- Chicken Pesto Pasta: Delicious with grilled chicken (or use shredded chicken!
- Pesto Grilled Pizza: make a grilled pizza with pesto, tomatoes and cheese!
- Pesto Pork Tenderloin– easy topping for your pork!
- Serve it up as a dip with some bagel chips!
More Recipes You’ll Love
- BBQ Jackfruit Recipe
- Lasagna Soup
- Garlic Bread – spoon some leftover pesto on before baking!
- Chimichurri Sauce
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!
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Basil Pesto
Ingredients
- 2 cups fresh basil
- ½ cup pine nuts
- 4 cloves garlic peeled
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup shredded parmesan cheese
- ½ cup olive oil
Instructions
- In a food processor, combine basil, pine nuts, garlic, salt, pepper, and parmesan cheese. Blend until fine.
- Slowly add in the olive oil and blend until desired consistency, adding more or less oil as needed. Store in airtight container in refrigerator for up to 3 days. ENJOY.
Notes
- Measuring the basil: No need to completely stuff the leaves into the measuring cup, but they should be fairly full.
- Finely blend the basil, nuts, garlic, Parmesan and seasonings. This will help make for a smooth pesto.
- Slowly drizzle in the olive oil as your food processor is running. This helps it incorporate evenly into the pesto. You’ll also be able to monitor how much you need to get it to your desired consistency.
- To help extend the life of your pesto, you can drizzle a thin layer of olive oil on top of the pesto that you’re storing in the fridge to preserve it.
- See blog post for more recipe tips and tricks and serving suggestions.
Thanks for simple and great recipe for pesto.
It was the first time I made pesto and your video made it super easy.
Pesto is the best! Your recipe looks just wonderful. I am experiencing a bit of basil jealousy here since my basil plants are getting holes eaten through them this year! I still think I have enough to make a batch of this good stuff though 🙂