Basil pesto is a vibrant Italian sauce that celebrates the flavor of fresh basil leaves. It’s quick to prepare and versatile, perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. If you have a bunch of fresh basil, this recipe is a delicious way to use it and bring a taste of summer to your table.
Ingredients
- 2 cups fresh basil leaves, packed (about 50g)
- 1/2 cup extra-virgin olive oil (120ml)
- 1/3 cup pine nuts (45g), lightly toasted
- 2 large garlic cloves, peeled
- 1/2 cup freshly grated Parmesan cheese (45g)
- 1/4 teaspoon kosher salt (plus more to taste)
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice (optional, for brightness)
Instructions
- Toast the pine nuts: Place pine nuts in a dry skillet over medium-low heat. Stir frequently until golden and fragrant, 3–4 minutes. Transfer to a bowl to cool.
- Prepare the basil: Rinse basil leaves under cool water and pat dry thoroughly with a clean kitchen towel or paper towels. Remove any tough stems.
- Blend the pesto: In a food processor, combine basil leaves, cooled pine nuts, and garlic cloves. Pulse several times until finely chopped.
- Add cheese and seasoning: Add grated Parmesan, salt, and black pepper. Pulse a few more times to combine.
- Stream in olive oil: With the food processor running, slowly pour in the olive oil until the mixture is smooth and creamy. Scrape down the sides as needed.
- Finish and taste: Add lemon juice, if using, and pulse briefly. Taste and adjust salt or lemon as needed.
- Serve or store: Use immediately, or transfer to an airtight container. To prevent browning, pour a thin layer of olive oil over the surface before sealing.
Tips
- Substitutions: If you don’t have pine nuts, try walnuts, almonds, or cashews. Pecorino Romano can replace Parmesan for a sharper flavor.
- Nut-free version: Omit nuts entirely or substitute with sunflower seeds for those with nut allergies.
- Don’t over-blend: Pulse just until combined. Over-processing can make the basil taste bitter and cause the pesto to lose its vibrant color.
- Storage tip: Cover the pesto with a thin layer of olive oil before refrigerating to help preserve color and flavor.
Serving Suggestions
- Pasta: Toss with hot cooked pasta (reserve some pasta water to thin if needed).
- Sandwich spread: Slather on crusty bread, baguettes, or panini for a fresh herbal kick.
- Pizza drizzle: Swirl over homemade or store-bought pizza after baking.
- Vegetables: Spoon over roasted potatoes, grilled zucchini, or steamed green beans.
- Proteins: Top grilled chicken, salmon, or shrimp for an instant flavor boost.
Variations
- Arugula or spinach pesto: Replace half the basil with baby arugula or spinach for a milder, peppery taste.
- Vegan pesto: Omit cheese and add 2–3 tablespoons nutritional yeast for a cheesy, dairy-free alternative.
- Sun-dried tomato pesto: Blend in a few oil-packed sun-dried tomatoes for a deeper, tangy flavor.
- Citrus twist: Add lemon or lime zest for extra freshness and zing.
Storage and Reheating
Store homemade basil pesto in an airtight container in the refrigerator for up to 5 days. To minimize browning, smooth the surface and cover with a thin layer of olive oil before sealing. For longer storage, freeze pesto in small containers or ice cube trays for easy portioning—frozen pesto keeps well for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about an hour. Pesto is not typically reheated on its own; instead, add it to hot dishes just before serving to preserve its fresh flavor and vibrant color.
Frequently Asked Questions
- Can I use a blender instead of a food processor for pesto?
- Yes, a high-powered blender can work, but you may need to stop and scrape down the sides more often. Add the oil gradually and avoid over-blending to prevent bitterness and overheating the basil.
- Why does my pesto sometimes turn brown?
- Basil oxidizes quickly when exposed to air, causing browning. To help prevent this, use very fresh basil, process quickly, and store with a layer of olive oil on top. Adding a small amount of lemon juice also helps preserve the green color.
- Can I make pesto without cheese?
- Absolutely. For a dairy-free or vegan version, omit the cheese and add 2–3 tablespoons of nutritional yeast for a similar savory, umami flavor.
- Is it okay to use the basil stems?
- Tender, young basil stems can be used in pesto, but older, woody stems may be bitter and tough. For best results, use only the leaves and soft stems.
- Can I freeze pesto?
- Yes, pesto freezes very well. Portion it into ice cube trays, freeze until solid, then transfer to a freezer bag. Thaw cubes as needed for sauces, soups, or dressings.
- What can I do if my pesto is too thick?
- If your pesto is too thick, you can thin it with a tablespoon or two of extra olive oil or a splash of pasta cooking water when tossing with pasta. Taste and adjust seasoning as needed.