Fresh Basil Pesto Recipe
This homemade basil pesto is fresh, vibrant, and full of flavor! It comes together in just minutes and is perfect for tossing with pasta, spreading on sandwiches, or spooning over veggies.
Servings: 1 cup
Calories: 103kcal
Ingredients
- 3 cups fresh basil leaves
- ½ cup pine nuts
- ½ cup grated parmesan cheese
- 2 cloves garlic
- ¾ teaspoon salt
- ½ cup olive oil
Instructions
- 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.
Notes
Substitutions:
– Pine nuts can be swapped with walnuts, almonds, sunflower seeds, or even pistachios. Just know that each option will slightly change the flavor and texture.
– Parmesan can be substituted with Pecorino Romano or Grana Padano.
– For a dairy-free version, simply leave out the cheese, add a spoonful of nutritional yeast, or use a vegan parmesan cheese alternative. Tips for Success:
– Use fresh, vibrant sweet basil leaves — skip any that are wilted or bruised for the best flavor and color. Also be sure that you are not using Thai Basil in this recipe!
- Want a deeper, nuttier flavor? Try lightly toasting the pine nuts before blending — it adds a rich depth of flavor to your pesto.
– Stop blending about halfway through to scrape down the sides of your food processor. It helps everything combine evenly!
– Don’t over-blend. A little texture is part of what makes pesto so good. Storage Instructions:
– Keep leftovers in an airtight container in the refrigerator for up to 5 days.
– To help it stay fresh and green, smooth the top and add a thin layer of olive oil before sealing.
– You can also freeze it in small portions (like in an ice cube tray). Once solid, transfer to a freezer-safe bag or container and store for up to 3 months.
– Pine nuts can be swapped with walnuts, almonds, sunflower seeds, or even pistachios. Just know that each option will slightly change the flavor and texture.
– Parmesan can be substituted with Pecorino Romano or Grana Padano.
– For a dairy-free version, simply leave out the cheese, add a spoonful of nutritional yeast, or use a vegan parmesan cheese alternative. Tips for Success:
– Use fresh, vibrant sweet basil leaves — skip any that are wilted or bruised for the best flavor and color. Also be sure that you are not using Thai Basil in this recipe!
- Want a deeper, nuttier flavor? Try lightly toasting the pine nuts before blending — it adds a rich depth of flavor to your pesto.
– Stop blending about halfway through to scrape down the sides of your food processor. It helps everything combine evenly!
– Don’t over-blend. A little texture is part of what makes pesto so good. Storage Instructions:
– Keep leftovers in an airtight container in the refrigerator for up to 5 days.
– To help it stay fresh and green, smooth the top and add a thin layer of olive oil before sealing.
– You can also freeze it in small portions (like in an ice cube tray). Once solid, transfer to a freezer-safe bag or container and store for up to 3 months.
Nutrition
Serving: 1Tablespoon | Calories: 103kcal | Carbohydrates: 1g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 156mg