Name: Basil Pesto Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: About ¾ cup pesto
Cuisine: Italian
Ingredients: ½ cup toasted pine nuts; 2 tablespoons fresh lemon juice; 1 small garlic clove; ¼ teaspoon sea salt; Freshly ground black pepper, to taste; 2 cups fresh basil leaves; ¼ cup extra-virgin olive oil (plus more for a smoother pesto); ¼ cup freshly grated Parmesan cheese (optional)

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Introduction

Basil pesto is a vibrant and flavorful sauce that brings a fresh, herbaceous touch to any dish. Made with simple ingredients like basil, pine nuts, and olive oil, it’s perfect for pasta, sandwiches, or as a dip.

A white bowl filled with a thick, textured green pesto sauce that has small bits of herbs and oil visible, with a light wooden spoon resting inside it. The bowl sits on a white marbled surface surrounded by toasted slices of rustic bread with a golden crust, bright green basil leaves scattered around, a jar of golden honey, and two whole bright yellow lemons. A light blue crumpled cloth is placed at the right side, completing the fresh and natural setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove
¼ teaspoon sea salt
Freshly ground black pepper, to taste
2 cups basil leaves
¼ cup extra-virgin olive oil (plus more for a smoother pesto)
¼ cup freshly grated Parmesan cheese (optional)

Instructions

Step 1: In a food processor, combine the toasted pine nuts, fresh lemon juice, garlic clove, sea salt, and freshly ground black pepper. Pulse until the ingredients are well chopped.
Step 2: Add the basil leaves to the food processor and pulse until they are combined with the other ingredients.
Step 3: With the food processor running, slowly drizzle in the olive oil and pulse until the mixture is well combined. If using, add the freshly grated Parmesan cheese and pulse just to combine. Add more olive oil for a smoother texture if desired.

Tips & Variations

Toast the pine nuts lightly before using to enhance their nutty flavor.
For a nut-free version, substitute pine nuts with sunflower seeds or omit them entirely.
Add a pinch of red pepper flakes if you like a bit of heat in your pesto.
Use fresh Parmesan or Pecorino Romano cheese for a richer taste or omit cheese for a vegan option.

Storage

Store pesto in an airtight container in the refrigerator for up to one week. To prevent browning, drizzle a thin layer of olive oil on top before sealing. Pesto also freezes well; freeze in ice cube trays and transfer cubes to a freezer bag for up to three months. Thaw in the fridge before using and stir well.

How to Serve

A white bowl in the center filled with a green pesto sauce with a slightly chunky texture, topped with a drizzle of olive oil and a light wooden spoon resting inside. Surrounding the bowl are several slices of toasted light beige bread with a porous texture, a few fresh green basil leaves, a whole lemon in bright yellow, and a small jar of golden honey. The bowl and ingredients are arranged on a white marbled surface with a folded blue cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pesto without a food processor?

Yes, you can finely chop all the ingredients by hand and then mix them together with olive oil. It will take more time but still produce delicious pesto.

How do I keep pesto from turning brown?

To keep pesto bright green, store it with a thin layer of olive oil on top and keep it refrigerated. Using fresh basil and lemon juice also helps preserve its color.