Discover the magic of fresh basil pesto crafted with aromatic basil, toasted pine nuts, garlic, and freshly grated Parmesan. Rich olive oil and a hint of lemon create a silky texture bursting with flavor. Ideal for pasta, sandwiches, or as a topping that transforms everyday dishes into gourmet delights.

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I’ve spent years perfecting my Basil Pesto recipe and trust me, this one is by far the best. I use 2 cups of fresh basil leaves (tightly packed), which gives the pesto its vibrant flavor and nutritional boost like vitamin A and antioxidants.

I always add 2 garlic cloves because they not only add a kick but also great nutritional value. Lightly toasted pine nuts measure about 1/3 cup, and they contribute healthy fats along with a lovely crunch.

Mix in 1/2 cup of freshly grated Parmesan cheese and 1/2 cup of extra virgin olive oil for a rich texture and extra vitamins. I then season with salt and fresh ground black pepper to taste and maybe a squeeze of lemon juice if I need a touch of brightness.

This recipe is quick, easy, and freezer friendly, so you can blend up a big batch to last you through the winter months. Enjoy knowing that not only is it delicious but its ingredients are actually good for you too.

Why I Like this Recipe

I like this recipe because it’s really fast and easy to make. After school or work, I can just throw together some fresh basil, garlic, and toasted pine nuts without a fuss.

Another reason is that the combination of flavors is amazing. The toasted pine nuts and freshly grated Parmesan make the pesto taste so rich and homemade. It reminds me of sunny days and simpler times.

I also love that I can freeze it for later. Making a big batch means I never run out and i can always have my favorite pesto ready when i need it.

Lastly, I appreciate that its flexible. If i feel like it needs a little extra brightness, i can just squeeze in some lemon juice or adjust the seasoning to my taste. This makes it perfect for any meal.

Ingredients

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Fresh basil leaves: aromatic and packed with vitamins, add a burst of natural freshness.
Garlic cloves: robust, slightly spicy and good for your immunity, they boost flavor real fast.
Pine nuts: crunchy and nutty, offer protein and healthy fats that enrich the recipe.
Parmesan cheese: savory and salty, brings extra protein while making the sauce creamy.
Extra virgin olive oil: smooth, healthy fat that helps meld all the ingredients together.
Optional lemon juice: a little tangy kick that brightens up the overall taste.

Ingredient Quantities

2 cups fresh basil leaves (tightly packed)

2 garlic cloves, roughly chopped

1/3 cup pine nuts (lightly toasted for extra flavor)

1/2 cup freshly grated Parmesan cheese

1/2 cup extra virgin olive oil

Salt to taste

Fresh ground black pepper to taste

Optional: a squeeze of lemon juice for brightness

How to Make this

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1. Toast the pine nuts in a dry pan over medium heat for about 3-5 minutes until they are light golden brown. Keep an eye on them cuz they can burn quickly.

2. While the pine nuts cool down, roughly chop the garlic and fill a food processor with the basil leaves (tightly packed is best) and garlic.

3. Add the cooled pine nuts to the food processor along with the grated Parmesan cheese.

4. Sprinkle in a pinch of salt and some fresh ground black pepper before blending.

5. With the processor running, slowly drizzle in the extra virgin olive oil to help everything blend together evenly.

6. Stop the processor and check the consistency. If you feel like it needs a bit more brightness, add a squeeze of lemon juice.

7. Give it another quick pulse to mix in any extra seasoning you added.

8. Taste the pesto and adjust the salt and pepper if needed.

9. Scoop out the pesto and transfer it into a clean jar. You can use it right away or pop it in the freezer for later. Enjoy!

Equipment Needed

1. Dry frying pan
2. Cooking spatula
3. Cutting board
4. Chef’s knife
5. Food processor
6. Measuring cups
7. Clean jar for storage

FAQ

Q: How can I get a smoother texture in my pesto?

A: If you like it really smooth, just blend it a bit longer. But keep in mind, it's okay if you still see some tiny chunks.

Q: Can I use other nuts instead of pine nuts?

A: Yep, you can try walnuts or almonds. Just know that it will change the flavor a little.

Q: How do I store my pesto?

A: Store it in an airtight container with a thin layer of olive oil on top. It should last a few days in the fridge or can be frozen.

Q: Do I have to use fresh basil?

A: Fresh basil is best for this recipe because it gives a stronger and fresher taste than dried basil.

Q: Is adding lemon juice necessary?

A: Not really, it's optional. A little squeeze of lemon juice can add brightness to your pesto, but don't overdo it.

THE VERY BEST BASIL PESTO RECIPE (AND TIPS) Recipe Substitutions and Variations

Fresh basil leaves – if you dont have basil, you can mix in some fresh spinach or arugula for that bright green flavor
Garlic – you can use roasted garlic instead of raw garlic for a sweeter, milder taste
Pine nuts – walnuts or almonds work great as a substitute and they are often easier to find
Freshly grated Parmesan cheese – try using Pecorino Romano cheese instead if you want a slightly sharper flavor
Extra virgin olive oil – if you need a different oil, a light avocado oil is a good alternative that still keeps the recipe smooth

Pro Tips

1. Keep a close watch on the pine nuts while toasting them cuz they can burn in a blink. Stir them around a bit every minute so they toast evenly.

2. When adding the olive oil, do it slowly and in a steady stream. If you pour it all at once the mixture might get gloopy and not blend smooth enough.

3. Always taste your pesto as you go. Sometimes a dash more salt or an extra squeeze of lemon can totally change up its flavor.

4. If you plan on keeping some for later, put the pesto in an airtight jar. Even if you want to freeze it, leave a little space at the top since the pesto might expand a bit.