Basil Pesto



Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
Servings: About 1½ cups
Category: Sauce

Notes After Making


Ingredients

  • 2 cups (about 45–50 g) fresh basil leaves
  • 2 garlic cloves
  • ½ cup (60–65 g) pine nuts or walnuts
  • ⅓ cup (about 30 g) shredded Parmesan cheese
  • ⅓ cup (80 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) lemon juice or vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper or red pepper flakes

Instructions

  1. Add the basil, garlic, pine nuts or walnuts, Parmesan, olive oil, lemon juice or vinegar, salt, and black pepper or red pepper flakes to a food processor.
  2. Pulse several times, scraping down the sides as needed, until the pesto reaches your desired consistency. For a smoother pesto, process longer; for a chunkier pesto, pulse briefly.
  3. Taste and adjust the salt, pepper, lemon juice, or olive oil as desired.
  4. Use immediately or transfer to an airtight container and refrigerate.
  5. To freeze, portion into small containers or ice cube trays and freeze. Once frozen, transfer pesto portions to a freezer-safe bag or container for easy use later.

Jessica’s Notes

Best Served With

  • Pasta
  • Grilled or roasted chicken
  • Salmon or shrimp
  • Crusty bread or crostini
  • Sandwiches and wraps
  • Pizza or flatbread
  • Roasted vegetables
  • Caprese salad
  • Eggs or breakfast sandwiches

Prep Ahead

  • Pesto can be made up to 3 days ahead and refrigerated.
  • For the brightest color, press plastic wrap directly against the surface or cover the top with a thin layer of olive oil.

Storage

  • Refrigerate in an airtight container for up to 3–4 days.
  • Stir before serving and add a splash of olive oil if needed to loosen.

Freezer-Friendly

  • Freeze in ice cube trays or small portions for up to 3 months.
  • Thaw in the refrigerator or add frozen portions directly to hot pasta or sauces.

Variations

  • Use walnuts instead of pine nuts for a more economical pesto.
  • Add a little more Parmesan for a richer pesto.
  • Substitute part of the basil with fresh parsley or baby spinach.

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