Is there anything better than a fresh homemade basil pesto?? It’s mega flavor that tastes like a mouthful of summer. It’s vibrant, herbal, nutty, garlicky, incredibly fresh and so darn tasty. Spread it on sandwiches, toss it in pasta or salad dishes, or serve it with roasted veggies, chicken or fish. It’s such an easy and versatile sauce to have on hand. You’ll definitely want to file this recipe in your essential collection! It’s THE best!
Have you made pesto yet? If you haven’t, now’s the time! You can find fresh basil in abundance at farmers markets throughout the summer. And often times you can find it in good supply at the grocery when in season. So you still have time to make a few batches of this Basic Basil Pesto before all things turn into apples and pumpkins!
Why not just buy store-bought pesto? Let me just say there is nothing wrong with store-bought. However, if you’ve got the time, homemade pesto will change your life! It’s incredibly easy to throw together and it’s infinitely tastier than what you get in a teeny little pricey jar found at the store. Not to mention, you can make big batches of this wonder sauce and freeze for later use.
Basic Pesto Ingredients:
While it’s a dream to be able to live in Italy and make authentic pesto using a traditional mortar and pestle on the daily, using a blender or food processor is a great time saver. And if you look up pesto recipes, you’re likely find a plethora of variations using different herbs, greens, nuts and cheeses. Once you nail down this basic recipe, you can easily have some fun by swapping out some of the ingredients for your own custom pesto. For this classic recipe you’ll need:
- Fresh Basil: Make sure to only use the tender leaves and avoid the thick stems.
- Walnuts: Pine nuts are the traditional choice. However, they can be difficult to come by, and they’re on the pricier side. I find using toasted walnuts is a great option. They bring another level of savory nutty goodness into the picture. However, toasting the nuts is completely optional and will still produce an amazing final product.
- Fresh Garlic: This is non-negotiable. Fresh garlic is a key player!
- Parmigiano-Reggiano: Parmesan adds a little creamy saltiness that helps balance out the overall flavor. I find using a parmesan block that is freshly grated allows for a bigger punch of flavor. If you use a pre-shredded parmesan, you may need to add a little more to achieve a similar flavor effect.
- EVOO: For the best flavor use a good quality oil. Not only does EVOO add flavor, it also creates a smooth and creamy consistency.
- Salt: Don’t forget the salt! It helps bring out all the flavors.
How to Store for Later:
- If storing in the fridge, place the finished mixture in a narrow storage container. This allows for a small surface area. Since oxygen will turn the bright green pesto into a dark and not as appetizing color, minimizing air contact is key. Drizzle a thin layer of EVOO over the surface of the pesto or press plastic wrap directly onto the surface and cover the container tightly with a lid. When ready to use, just give it a stir. Refrigerate for up to one week.
- You can also freeze pesto. Either freeze in ice cube trays and once frozen transfer to a freezer friendly container. When ready to use just grab and thaw as many cubes as you need. Alternately, you can freeze the mixture in a freezer safe bag by laying it on a flat surface, such as a small baking sheet. Once frozen it can slide into your freezer like a book on a shelf. Just break off as big of a piece as you need.
If you make this Basic Pesto make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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How To Make The Best Basic Pesto
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: about 1 cup 1x
- Category: sauce
- Method: food processor
- Cuisine: italian
Description
Is there anything better than a fresh homemade basil pesto?? It’s mega flavor that tastes like a mouthful of summer! Vibrant, herbal, nutty, garlicky, incredibly fresh and so darn tasty. Spread it on sandwiches, toss it in pasta or salad dishes, or serve it with roasted veggies, chicken or fish. It’s such an easy and versatile sauce to have on hand, you’ll definitely want to file this recipe in your essential collection! It’s the best!
Ingredients
1/2 c. walnuts, toasted
2 clove garlic
3 c. lightly packed fresh basil leaves
2/3 c. EVOO
1/2 c. parmigiano reggiano, freshly shredded
1/2 tsp. salt
Instructions
- (Optional): To toast the walnuts, preheat the oven to 400 degrees. Place the walnuts on a baking sheet and bake for 5 to 7 minutes until fragrant and lightly toasted. Remove from the oven and let cool.
- Add the walnuts and garlic cloves to a food a processor and pulse until finely chopped. Add the fresh basil to the container and with the motor running drizzle in the EVOO in a slow and steady stream. Process until the mixture is combined and mostly smooth. You may need to scrape down any bits from the sides and pulse again. Add the shredded parmigiano reggiano and salt and pulse a few times until just combined.
- Adjust the consistency to your liking with additional EVOO. Serve right away or store for later. It will keep in the fridge for up to one week or in the freezer for up to 3 months. Enjoy!
Notes
To store for later use, see notes in post for storage instructions.
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