Basil Pesto Recipe
Bright, vibrant, and super easy, this homemade Basil Pesto Recipe whips up in minutes—no cooking required and overflowing with fresh ingredients for a classic Italian cuisine favorite.
Ingredients
- 2 cups fresh basil leaves, packed look for vibrant green, small-leaf basil if you can
- 1/2 cup extra-virgin olive oil plus a drizzle for topping (California-grown brands like California Olive Ranch)
- 1/3 cup pine nuts or substitute toasted walnuts or almonds
- 2 cloves garlic roughly chopped (adjust to taste—roasted garlic adds mellow depth)
- 1/2 cup freshly grated Parmesan cheese or Pecorino Romano for a sharper tang
- 1/4 teaspoon sea salt Kosher salt works too—start small and taste
- Freshly ground black pepper to taste
- 1/2 lemon Juice of half a lemon (optional, for brightness)
Instructions
- You’ll need a food processor or blender—an immersion blender works in a pinch.
- In a dry skillet over medium heat, shake pine nuts for 2–3 minutes until fragrant and lightly golden—watch closely so they don’t burn.
- Add chopped garlic and toasted nuts to the bowl. Pulse 5–6 times until coarsely chopped.
- Toss in basil leaves and Parmesan, then pulse 4–5 more times until the mixture is a rough paste.
- With the motor running, slowly pour in olive oil through the feed tube; stop when you reach silky, spoonable consistency.
- Stir in lemon juice (if using), salt, and pepper. Taste—add a pinch more salt or cheese if it needs extra body.
- Transfer to a jar, smoothing the surface; drizzle a thin layer of olive oil on top to prevent browning. Keep chilled until ready to enjoy.
Notes
I learned that over-processing makes pesto a bit too thin; aim for a slightly chunky texture. If your blender isn’t super powerful, simply scrape down the sides and pulse again. Lemon juice isn’t traditional, but it helps keep the pesto vibrant when you plan to store it beyond two days.
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