Basil pesto is a vibrant, aromatic sauce that celebrates the simplicity of fresh ingredients. This timeless green sauce comes from Genoa in northern Italy. It is traditionally made with fragrant basil leaves, garlic, pine nuts, extra virgin olive oil, and aged Parmesan cheese. When blended together, these ingredients create a rich, herbaceous pesto with a perfectly balanced flavor—fresh, nutty, garlicky, and slightly salty.
What makes classic pesto truly special is its versatility and freshness. It requires no cooking, allowing the natural flavors and bright green color of the basil to shine through. Classic pesto can be tossed with hot pasta. It can also be spread on crusty bread, stirred into soups, or used as a marinade or dip. It adds an instant burst of Mediterranean flavor to any dish. This makes it a staple sauce every home cook should know.
2g | 4 servings | 2 minutes preparation
Ingredients for Basil Pesto
- 2 cups fresh basil leaves, tightly packed
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper (optional)
Instructions for Basil Pesto
- Wash and thoroughly dry the basil leaves.
- In a food processor, add the basil, garlic, and pine nuts. Pulse a few times until roughly chopped.
- Add the grated Parmesan cheese and pulse again to combine.
- With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
- Season with salt and a little black pepper to taste. Blend briefly to mix.
- Taste and adjust seasoning or olive oil for desired consistency.
Serving Suggestions
- Toss with hot pasta and a splash of pasta water for a silky, flavorful sauce.
- Spread on toasted bread or bruschetta for a simple appetizer.
- Use as a sandwich or wrap spread for added freshness and depth.
- Stir into soups, risottos, or mashed potatoes just before serving.
- Drizzle over grilled vegetables, roasted potatoes, or baked chicken.
- Mix into salad dressings or yogurt for a quick pesto dip.
Video
Notes & Tips for Basil Pesto
- Always use fresh, bright green basil leaves for the best flavor and color. Avoid wilted or darkened leaves.
- Dry the basil thoroughly after washing; excess water can make the pesto watery and dull in color.
- For a smoother pesto, add the olive oil slowly while blending. Stop as soon as the desired texture is reached.
- If pine nuts are unavailable, walnuts or cashews can be used as substitutes with slightly different flavor notes.
- To prevent oxidation, cover the surface of stored pesto with a thin layer of olive oil before sealing.
- Pesto can be frozen in small portions (ice cube trays work well) for longer storage and quick use later.
Frequently Asking Questions (FAQs)
Can I make pesto without pine nuts?
Yes. You can substitute pine nuts with walnuts, almonds, cashews, or even sunflower seeds.
How long does homemade pesto last?
When you store pesto in an airtight container in the refrigerator, it can last about 4–5 days. Adding a thin layer of olive oil on top helps preserve its freshness.
Can pesto be frozen?
Yes. Pesto freezes very well. Freeze in small portions and thaw as needed. For best results, add cheese after thawing.
Why does my pesto turn dark?
Pesto oxidizes when exposed to air. Minimizing air contact and topping with olive oil helps preserve its bright green color.
Is pesto served hot or cold?
Pesto is usually served at room temperature. When added to hot pasta, mix it off the heat to keep the flavors fresh.
Can I make pesto vegan?
Absolutely. Simply omit the cheese or replace it with nutritional yeast or a plant-based alternative.
