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A classic condiment used in a variety of ways including pasta, pizza, baked potatoes, grilled chicken, and even veggies! Make this in just 5 minutes and you’ll have a fresh, homemade basil pesto that’s much better than the jarred stuff. You can double this and keep some in the freezer as well.
This is one of my favorite sauces to have on hand. Whenever I can make it, I jump on that advantage. I would freeze any leftover pesto that I don’t use. I love to make Creamy Pesto Pasta with this! It’s so creamy and the addition of the pesto makes it super comforting and filling. If you plant basil, this is the perfect use for it. Fresh herbs make any dish instantly more flavorful and beautiful. With just a few easy steps, it makes any dish much better than it originally was, whether you feel like cooking or not. Italians place pesto onto trofie (a Ligurian short pasta), lasagna, gnocchi, or on top of a hot bowl of minestrone. It can also be mixed into tomato sauce to enhance the flavors. There are just so many uses for this sauce that it’s an unending list!
Pesto, also known as Pesto alla Genovese, is a vibrant, garlicky green herbaceous sauce that originated in Genoa, Italy. The basil is usually just pat dry with a paper towel rather than washed under water, and they should be kept whole because bruising the tiny vesicles in the upper surface of the leaves that contain the essential oils would cause oxidization and make the pesto dark green and grassy tasting.
How to make Basil Pesto
Within 5 minutes, you’ll have an amazing sauce that can be used on almost everything! 5 ingredients and a food processor is all you need. For a vegan pesto, simply skip the cheese. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Fresh Basil: You’re going to need a bunch of basil. When you’re measuring it out, pack the leaves in. That’s how you get a true fresh and bright taste from the herbs; the more, the better!
- Grated Parmesan Cheese: The nutty and cheesy component. This is a key ingredient for pesto.
- Extra Virgin Olive Oil: Used to emulsify the pesto together.
- Pine Nuts: Typically used, but you can swap them out for walnuts, almonds, or pistachios. Fun fact: walnuts were originally used during Roman ancient times! You can also make it nut free with pepitas or hemp seeds.
- Garlic: This is another key ingredient. Pesto is herbaceous and garlicky for a reason.
- Salt & Pepper: Use to your liking!
Pulse together the basil and pine nuts in a food processor. Add the garlic and parmesan then pulse until crumbly. Run the food processor, then slowly pour in the olive oil until its completely emulsified. Serve on top of your favorite foods!
Tips & FAQs
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Storage: Keep in a tightly sealed mason jar or an airtight container in the fridge for a week. NOTE: Drizzle a thin layer of olive oil on top. This prevents the sauce from oxidizing because it seals out the air, which would cause an ugly brown color to form.
- Freeze: Freeze in an airtight container for up to 6 months. You can divide it into the compartments of an ice cube tray. Once frozen, remove the cubes from the tray and put them into a resealable bag or container.
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Variations:
- Swap out the pine nuts for walnuts, almonds, or pistachios. Make it Nut-Free: use pepitas or hemp seeds.
- Use a different herb such as parsley, mint, or cilantro. You can also replace half of the basil with arugula, kale, or spinach, or use artichoke hearts (about 4), roasted red pepper, or half an avocado.
- Add some extra veggies such as sun dried tomatoes, a charred jalapenos, or a pinch of red pepper flakes.
- Make it Vegan: Switch out the parmesan with nutritional yeast, or omit it all together.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Basil Pesto
Ingredients
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- 1/2 cup grated parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt & pepper
Instructions
- Pulse together basil and pine nuts. Add in the garlic and parmesan, then pulse a few more times until crumbly.
- Run the food processor, then slowly pour in the olive oil until the pesto is completely emulsified.
- Season with salt & pepper to your liking. Serve with your favorite food or refrigerate or freeze for later.
Notes
Storage: Keep in a tightly sealed mason jar or an airtight container in the fridge for a week. NOTE: Drizzle a thin layer of olive oil on top. This prevents the sauce from oxidizing because it seals out the air, which would cause an ugly brown color to form.
- Freeze: Freeze in an airtight container for up to 6 months. You can divide it into the compartments of an ice cube tray. Once frozen, remove the cubes from the tray and put them into a resealable bag or container.
Variations:
- Swap out the pine nuts for walnuts, almonds, or pistachios. Make it Nut-Free: use pepitas or hemp seeds.
- Use a different herb such as parsley, mint, or cilantro. You can also replace half of the basil with arugula, kale, or spinach, or use artichoke hearts (about 4), roasted red pepper, or half an avocado.
- Add some extra veggies such as sun-dried tomatoes, a charred jalapeno, or a pinch of red pepper flakes.
- Make it Vegan: Switch out the parmesan with nutritional yeast, or omit it altogether.
Nutrition Facts
Calories
186.57Carbs (grams)
2.04 gCholesterol (grams)
5.44 mgFat (grams)
19.15 gFiber (grams)
0.33 gProtein (grams)
2.88 gSat. Fat (grams)
3.11 gSodium (milligrams)
134.41 mgSugar (grams)
0.24 gThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.