I know growing season hasn’t hit for much of the country yet; but here in south Florida, my basil is booming! We have so much! We’ve been using fresh basil in lots of dishes – our Easy Homemade Tomato Sauce and our Margherita Pizza that we already have posted, as well as making lots of Basil Pesto. In fact I realized this morning while we were making yet another batch, that we hadn’t posted it yet. So…here’s our Fresh Basil Pesto recipe.
How do you make basil pesto?
This is another one of those really simple sauces. Basil pesto is made from fresh basil, pine nuts, parmesan cheese, garlic, olive oil, and salt. You throw everything in the food processor and turn it on for a few seconds. Take the top off; scrape down the sides of the bowl; process for a few more seconds. Make sure you taste it!! If it’s a little bitter, add a little more salt to counteract the bitterness. See? Easy!
What’s the best way to store basil pesto?
Basil pesto keeps really well! You can store it in an airtight container in the refrigerator if you are planning to use it within a week. If not, you can freeze it. Figure out the quantity that makes sense for you – ice cube trays, plastic storage containers, etc. If you freeze it in ice cube trays, make sure you pop them out when frozen and store in a resealable zip top bag.
Is basil pesto vegan?
Sadly, no. Basil pesto contains parmesan cheese. However, if you substitute vegan parmesan (like Minimalist Baker’s Vegan Parmesan Cheese) for the real deal, presto! Vegan basil pesto!
Let us know if you like this recipe in the comments below! Tag us on Instagram @msdeltahospitality or on Facebook at Mississippi Delta Hospitality.
Fresh Basil Pesto
- 3 cups fresh basil leaves
- ½ cup pine nuts
- ½ cup grated parmesan cheese
- 2 cloves garlic
- ¾ teaspoon salt
- ½ cup olive oil
- Combine all ingredients in bowl of food processor.
- Process for a few seconds.
- Scrape down sides.
- Process for a few seconds more.
- Taste for seasoning.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.