Ingredients
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese (or Pecorino Romano)
1/3 cup pine nuts (lightly toasted, optional)
2–3 cloves garlic, peeled
1/2 cup extra virgin olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Step 1: In the bowl of a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse several times until the ingredients are finely chopped.
Step 2: With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube. Continue to process until the mixture forms a thick, creamy paste. Scrape down the sides as needed.
Step 3: Stop the food processor and taste the basil pesto. Season with salt and freshly ground black pepper to your liking. Pulse a few more times to incorporate.
Step 4: Transfer the homemade basil pesto to an airtight container. If storing, pour a thin layer of olive oil over the surface to prevent oxidation and keep its vibrant green color. Refrigerate for up to 1 week or freeze for up to 3 months.
Notes
For the best flavor, use high-quality extra virgin olive oil and freshly grated Parmigiano-Reggiano. If you don’t have pine nuts, walnuts or almonds can be used as a substitute, though they will alter the flavor slightly. To prevent discoloration when storing, cover the surface of the pesto with a thin layer of olive oil.
- Prep Time: 10M
- Cook Time: 0M
- Category: Side Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 0.25 cup (60g)
- Calories: 350 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 36 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: basil pesto recipe, homemade pesto, classic pesto, Italian pesto, pesto sauce, fresh basil, pine nut pesto, garlic pesto, easy pesto, vegetarian pesto
