Homemade Basil Pesto for Perfect Pasta Recipe
This classic basil pesto recipe is a quick and flavorful sauce made with fresh basil leaves, toasted pine nuts, parmesan cheese, garlic, and high-quality extra virgin olive oil. Perfect for tossing with pasta, spreading on sandwiches, or adding a vibrant touch to grilled meats and vegetables. Ready in just 10 minutes, the pesto can be made using a food processor or handheld blender, and stores well for convenient use.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup pesto (enough for 1 serving or 300g pasta)
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Pesto
- 2 tablespoons pine nuts
- 2 cups (60g / 2oz) fresh basil leaves (tightly packed)
- 1/2 cup (50g) parmesan cheese, finely grated (tightly packed)
- 1/2 teaspoon cooking or kosher salt
- 1/4 teaspoon black pepper
- 1 small garlic clove
- 7 tablespoons extra virgin olive oil (best quality)
Instructions
- Toast pine nuts: Preheat a small skillet over medium-high heat without oil. Add the pine nuts and toast them, stirring frequently, until they turn light brown and fragrant. Immediately remove the skillet from heat and transfer the pine nuts to a plate to cool slightly.
- Prepare pesto base: Place the toasted pine nuts, fresh basil leaves, finely grated parmesan, salt, black pepper, and garlic clove into a food processor or blender. Pulse or blitz until the mixture is finely chopped but not completely smooth.
- Add olive oil while blitzing: With the motor running, slowly drizzle in the extra virgin olive oil through the feeder tube. Continue blending until the pesto reaches a smooth, creamy consistency. If needed, add a little more oil or water to achieve the desired texture.
- Alternative blending method: If using a handheld immersion blender, place all the ingredients including the olive oil into a bowl. Blend until smooth, adjusting the thickness with additional oil or water as necessary.
- Storage and use: Transfer the pesto to a super airtight container and refrigerate for up to 3 days. For longer storage, freeze for up to 3 months. To prevent browning, if not using an airtight container, smooth the surface of the pesto and cover with a thin layer of olive oil to minimize air contact.
- Serving suggestion: This amount of pesto is sufficient for about 300g (10oz) of dried pasta, but can be stretched to 350g (12oz) if needed. Toss cooked pasta in the pesto for a simple, delicious meal.
Notes
- Use the best quality extra virgin olive oil for the most flavorful pesto.
- Fresh basil leaves should be tightly packed when measuring to ensure proper proportions.
- To prevent pesto from browning, always store it in an airtight container and consider layering olive oil on top when refrigerating.
- Toast pine nuts carefully as they burn quickly; remove from heat once lightly golden.
- Pesto can be easily frozen in ice cube trays for convenient single servings.
- If parmesan cheese is unavailable, a hard vegetarian alternative can be substituted for a vegetarian variation.
