Classic Homemade Pesto
Bright, fresh, and bursting with flavor. This pesto will elevate any dish.
Total
10 min
Servings
1 cup
Level
Easy
Pesto is a versatile sauce that brings a burst of freshness to any dish. Originating from the Liguria region of Italy, this sauce traditionally combines basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Whether you're tossing it with pasta, spreading it on sandwiches, or using it as a dip, pesto offers endless possibilities. It's a perfect way to capture the essence of summer in a jar.
Making pesto at home is surprisingly easy and allows you to control the flavors and texture to your liking. Plus, it's a great way to use up any leftover herbs you might have in your kitchen.
01What you'll need
Ingredients
7 items · 1 cup
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
02How to make it
Step-by-step
Prep the Ingredients
Rinse the basil leaves under cold water to remove any dirt. Pat them dry with a clean kitchen towel or paper towels.
Toast the Pine Nuts
In a dry skillet over medium heat, toast the pine nuts for about 3 minutes, shaking the pan occasionally, until they are golden brown. Remove from heat and let them cool.
Blend the Ingredients
In a food processor, combine the basil, pine nuts, and garlic. Pulse a few times until roughly chopped.
Add Cheese and Oil
Add the Parmesan cheese to the mixture. With the processor running, slowly pour in the olive oil. Blend until smooth and creamy.
Season and Serve
Taste the pesto and add salt, pepper, and lemon juice to your preference. Blend again briefly to mix.
03From our kitchen
Cook's tips
- Store pesto in an airtight container in the refrigerator for up to a week. Cover the surface with a thin layer of olive oil to keep it fresh.
- You can freeze pesto in ice cube trays. Once frozen, transfer to a freezer bag for up to three months.
- If pine nuts are too pricey, try walnuts or almonds as a substitute.
Cook's note
Keep in mind that fresh basil can darken quickly, so try to use your pesto shortly after making it for the best color and flavor.
04Frequently asked
Questions & answers
Can I use a blender instead of a food processor?
Yes, a blender will work. You may need to stop and stir more frequently to ensure everything blends evenly.
Is there a dairy-free option?
Yes, you can omit the Parmesan cheese or replace it with a nutritional yeast for a vegan version.
What if my pesto is too thick?
Simply add a little more olive oil and blend until you reach your desired consistency.
05Keep cooking
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