Experience a vibrant Basil Pesto that transforms fresh basil, toasted pine nuts, and savory Parmigiano into a celebration of flavors. Perfect for family gatherings or spontaneous kitchen adventures, this recipe delivers a bold taste and enticing texture. Embrace the art of classic Pesto Sauce with every bite, creating memorable moments around the table.
I always get excited when I whip up a batch of my Very Best Basil Pesto Recipe because it never disappoints. I started with 2 cups fresh basil leaves that i washed and patted dry, then added in about 1/2 cup extra virgin olive oil to get it nice and smooth.
I toast 1/3 cup pine nuts lightly and toss in 2 garlic cloves that are roughly chopped, giving the pesto a punch of flavor. After blending those, i mix in 1/2 cup freshly grated Parmigiano-Reggiano cheese, a pinch of black pepper and salt to taste, and sometimes 1 tablespoon lemon juice to brighten everything up.
This is one of those recipes that makes you feel like you’re in a garden party even in the middle of winter. Its freezer friendly and perfect for a variety of basil pesto recipes and herb dishes that keep me coming back for more.
Enjoy experimenting!
Why I Like this Recipe
1. I love how the fresh basil and toasted pine nuts give the pesto an amazing, vibrant flavor that makes every bite feel special.
2. I really appreciate that the recipe is super simple and quick, letting me whip up a delicious meal even on busy days.
3. I like that I can tweak the salt or add a bit more lemon juice to suit my taste, making the flavor exactly how I want it.
4. I’m a fan of how freezer friendly it is, so I never worry about wasting ingredients when I make too much.
I gotta say, this basil pesto recipe is really something else. Even though it’s pretty simple, there are a few neat little tricks that take it to a whole new level. I mean, it’s not just your average pesto – it comes out really rich and full of flavor every time. It’s quick and easy to make, plus it’s freezer friendly which is awesome for days when you dont feel like cooking from scratch. This recipe always brings something extra to my meals, and that’s why I’m hooked on it.
Ingredients
- Fresh basil leaves are full of fiber and vitamins.
They offer a fresh herbal note.
- Extra virgin olive oil is rich in heart-healthy fats and boosts flavour.
It smooths texture.
- Pine nuts give a nutty crunch and protein punch.
They lighten the pesto’s texture.
- Garlic adds a spicy kick while offering immune benefits.
It’s essential for robust taste.
- Parmigiano-Reggiano cheese delivers a salty, savory depth with protein and calcium boost.
- Optional Lemon Juice provides a touch of sour brightness that lifts the pesto’s overall flavor.
Ingredient Quantities
- 2 cups fresh basil leaves, washed and patted dry
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts, lightly toasted
- 2 garlic cloves, roughly chopped
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt, to taste
- A pinch of black pepper
- Optional: 1 tablespoon lemon juice to brighten the flavour
How to Make this
1. First, heat a dry pan over medium heat and add the pine nuts. Toast them lightly until they start to turn golden, stirring constantly so they dont burn.
2. Once toasted, take the pine nuts out and let them cool off completely.
3. Meanwhile, roughly chop the garlic cloves and set them aside.
4. Put the basil leaves, cooled pine nuts, chopped garlic, and the grated Parmigiano-Reggiano into your food processor.
5. Add a pinch of salt and a pinch of black pepper into the mix.
6. If you choose to use it, toss in the tablespoon of lemon juice now to help brightenthe flavor.
7. Start the processor and slowly drizzle in the extra virgin olive oil while blending, making sure the oil gets well incorporated.
8. Blend until you get a slightly chunky, consistent paste. Avoid over blending as you wanna keep some texture.
9. Taste your pesto and add a bit more salt or lemon juice if needed.
10. Transfer the pesto to an airtight container. You can use it right away, store it in the fridge, or freeze it for later use. Enjoy!
Equipment Needed
1. Dry pan to toast the pine nuts
2. Wooden spoon or spatula to stir them
3. Chef’s knife and cutting board for chopping the garlic
4. Box grater if you need to grate the Parmigiano-Reggiano cheese
5. Food processor to blend the basil, garlic, cheese, and pine nuts
6. Measuring cups or spoons to portion out the olive oil and lemon juice
7. A small bowl to cool the toasted pine nuts before use
8. Airtight container for storing your pesto once it’s done
FAQ
THE VERY BEST BASIL PESTO RECIPE (AND TIPS) Recipe Substitutions and Variations
- Fresh basil: if you dont have enough basil, try swapping in some spinach or even arugula. It wont taste exactly the same, but it still works fine.
- Pine nuts: if pine nuts are hard to find or too pricey, walnuts or almonds (lightly toasted) work just as well.
- Garlic: you can substitute roasted garlic, or even garlic paste, for a more mellow, sweeter flavor. Its a neat trick if raw garlic seems too pungent.
- Parmigiano-Reggiano: if you cant get this cheese, try Pecorino Romano. Its a bit saltier and sharper but adds a nice kick to the pesto.
- Lemon juice: if you dont have lemon juice handy, a dash of white wine vinegar or even lime juice can brighten things up just fine.
Pro Tips
1) Always keep a close eye on the pine nuts when toasting them cause they can burn real quick if you’re not stirring constantly its better to lower the heat a little bit than risk a burnt flavor
2) When drizzling in the olive oil, do it ever so slowly while running your food processor so that the ingredients mix evenly, this also helps to control the texture preventing it to become too smooth
3) Don’t be afraid to add another squeeze of lemon juice or pinch more salt after you blend everything it can really brighten up the flavors and make your pesto pop
4) If you have some extra Parmigiano-Reggiano lying around, try tossing in a little extra cheese at the end for a richer, deeper taste its a great way to personalize it without altering the classic flavor too much
THE VERY BEST BASIL PESTO RECIPE (AND TIPS) Recipe
My favorite THE VERY BEST BASIL PESTO RECIPE (AND TIPS) Recipe
Equipment Needed:
1. Dry pan to toast the pine nuts
2. Wooden spoon or spatula to stir them
3. Chef’s knife and cutting board for chopping the garlic
4. Box grater if you need to grate the Parmigiano-Reggiano cheese
5. Food processor to blend the basil, garlic, cheese, and pine nuts
6. Measuring cups or spoons to portion out the olive oil and lemon juice
7. A small bowl to cool the toasted pine nuts before use
8. Airtight container for storing your pesto once it’s done
Ingredients:
- 2 cups fresh basil leaves, washed and patted dry
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts, lightly toasted
- 2 garlic cloves, roughly chopped
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt, to taste
- A pinch of black pepper
- Optional: 1 tablespoon lemon juice to brighten the flavour
Instructions:
1. First, heat a dry pan over medium heat and add the pine nuts. Toast them lightly until they start to turn golden, stirring constantly so they dont burn.
2. Once toasted, take the pine nuts out and let them cool off completely.
3. Meanwhile, roughly chop the garlic cloves and set them aside.
4. Put the basil leaves, cooled pine nuts, chopped garlic, and the grated Parmigiano-Reggiano into your food processor.
5. Add a pinch of salt and a pinch of black pepper into the mix.
6. If you choose to use it, toss in the tablespoon of lemon juice now to help brightenthe flavor.
7. Start the processor and slowly drizzle in the extra virgin olive oil while blending, making sure the oil gets well incorporated.
8. Blend until you get a slightly chunky, consistent paste. Avoid over blending as you wanna keep some texture.
9. Taste your pesto and add a bit more salt or lemon juice if needed.
10. Transfer the pesto to an airtight container. You can use it right away, store it in the fridge, or freeze it for later use. Enjoy!
