Fresh basil pesto is made with a combination of bright green basil leaves, pine nuts, garlic, grated parmesan cheese, extra virgin olive oil, and a pinch of salt blitzed together in under 10 minutes.
Why this recipe works
Pesto is a blend of fresh basil, pine nuts, parmesan cheese, garlic, and extra virgin olive oil that’s been pulsed in a food processor until smooth. It’s rich in flavor with a paste-like texture, perfect for tossing into salads and pasta.
There are many different versions of pesto, from tomato-based like our sun dried tomato pesto to fresh herb-based like this classic basil pesto recipe. Whichever way you enjoy your pesto, it’s always best prepared fresh instead of in a bottle and can be stored for up to 5 days in the refrigerator.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
NUTS – If you don’t have pine nuts, you can use other types of nuts such as pistachios, pecans, and almonds.
CHEESE – Fresh parmesan is key to ultimate flavor. I would recommend grabbing a block of parmesan and grating it yourself, though pre-packaged shredded parmesan will also work in a pinch.
How to Make Pesto
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add all ingredients to a food processor and pulse a few times to chop everything up. Turn the processor on, and process the mixture until it’s as smooth as you like it.
- Taste and add more salt if desired. Serve.
Frequently Asked Questions & Expert Tips
Store in an air-tight container (like a jar with a sealed lid) in the refrigerator for up to 5 days. To help prevent the top of the pesto from browning, you can press a piece of plastic wrap directly on top of the pesto before covering it with the lid of the jar.
The beauty of pesto is that you can pulse it to your desired consistency. Leaving a bit of chunkiness in the pesto adds extra texture to dishes, but pulsing it until it’s smooth helps to incorporate the flavors further while allowing you to evenly coat whatever it is you’re using it for. It all comes down to individual preference. If your pesto comes out too chunky when you’d prefer it smooth, add a small amount more of extra virgin olive oil and pulse again.
Serving Suggestions
Toss into pasta, pasta salads (like tortellini pesto pasta salad), risotto, or spread onto sandwiches, pizza, bread chunks, and chicken. The options are endless!
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Pesto
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 cups fresh basil leaves
- ½ cup extra virgin olive oil
- ½ cup pine nuts
- ½ cup freshly grated parmesan cheese
- 3 cloves garlic peeled
- ½ teaspoon salt or more to taste
Things You’ll Need
Before You Begin
- This recipe yields 1 cup of pesto. Easily double or triple it for a larger amount.
- Store pesto in a lidded glass jar in the fridge for up to 5 days.
- To help prevent the top of the pesto from browning, you can press a piece of plastic wrap directly on top of the pesto before covering with the lid of the jar.
- If you don’t have pine nuts, you can use other types of nuts here. Pistachios, pecans, and almonds all work well.
- If your pesto comes out too chunky when you’d prefer it smooth, add a small amount more of extra virgin olive oil and pulse again.
Instructions
- Add all ingredients to a food processor and pulse a few times to chop everything up. Turn the processor on, and process the mixture until it’s as smooth as you like it.
- Taste and add more salt if desired. Serve.
Nutrition
Amanda Davis
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Lorraine Goodmurphy says
Just made the pesto. It’s soooo good.
Michelle says
WAY too much garlic. I did 2 cloves and it over powers all the other ingredients.
Amanda Davis says
I’m sorry you had a negative experience with one of our recipes. Everyone’s tastes are different, but we don’t feel that 2 cloves is too much for this pesto.
Terra says
Wow this pesto turned out so well!!! Saving this one for sure.