Basil Pesto Recipe
A classic basil pesto recipe made with fresh basil, nuts, Parmesan, garlic, and olive oil. Quick, versatile, and perfect for pasta, sandwiches, and more.
Ingredients
For the pesto
- 2 cups fresh basil leaves stems removed, packed
- ⅓ cup pine nuts or walnuts, almonds, or pecans
- 2 to 3 garlic cloves smashed
- ½ cup freshly grated Parmesan cheese
- ½ cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 tsp lemon juice Optional
Optional serving additions
- Cooked pasta and reserved pasta water
- Grilled chicken or shrimp
- Crusty bread rolls or garlic bread rolls
Instructions
- Toast the nuts in a small skillet over medium heat for 3–5 minutes until fragrant and lightly browned. Let cool.
- In a food processor, pulse the garlic and nuts until chopped.
- Add basil leaves and Parmesan; pulse until finely chopped and combined.
- With the processor running, slowly add the olive oil until emulsified to a spreadable consistency. Scrape down sides as needed.
- Season with salt, pepper, and lemon juice if using. Taste and adjust. Use immediately or store with a thin layer of olive oil on top.
Notes
- Store pesto in an airtight jar with a thin layer of olive oil on top for 5–7 days in the fridge.
- Freeze in ice cube trays for convenient single-serving portions.
- Substitute walnuts or almonds for pine nuts to save money, or use sunflower seeds for a nut-free version.
- For vegan pesto, replace Parmesan with nutritional yeast.
Nutrition
Calories: 120kcalCarbohydrates: 1gProtein: 2gFat: 12gSaturated Fat: 1.7gSodium: 120mgSugar: 0.1g
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