Pesto Recipe Recipe
This Pesto Recipe Recipe brings you a vibrant, no-bake, healthy basil pesto sauce in under 10 minutes—perfect for pasta nights, grilled veggies, or drizzling over fresh tomatoes.
Ingredients
- 2 cups fresh basil leaves about one large bunch; pick leaves young for best flavor
- 1/2 cup extra-virgin olive oil choose a fruity, cold-pressed variety
- 1/3 cup pine nuts lightly toasted (substitute walnuts or almonds for budget-friendly homemade pesto)
- 2 cloves garlic peeled (for a milder sauce, use one clove or roast them first)
- 1/2 cup freshly grated Parmesan cheese Parmigiano-Reggiano or Pecorino Romano both work
- 1/2 teaspoon fine sea salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1-2 tablespoons lemon juice optional: brightens the sauce and helps preserve color
Instructions
- Rinse leaves gently and pat dry—any extra water will dilute the sauce’s creaminess.
- In a small skillet over medium heat, swirl the pine nuts until they’re golden and fragrant (2–4 minutes). Watch them closely; they burn fast.
- In a food processor, combine garlic cloves and toasted pine nuts. Pulse 5–6 times until coarsely chopped—this helps release oils and flavor.
- Toss in basil leaves, grated Parmesan, salt, and pepper. Pulse in short bursts, scraping down the sides as needed so everything mingles.
- With the processor running on low, pour the olive oil through the feed tube until the pesto reaches a smooth-but-slightly-chunky texture. If you like it looser, add an extra tablespoon or two of oil.
- Scoop a small taste—does it need more salt, lemon juice, or cheese? Adjust one ingredient at a time for best balance.
- Transfer pesto to a glass jar, smoothing the top and adding a thin film of olive oil to prevent oxidation. Use immediately or chill for later.
Notes
Mortar & Pestle vs. Processor: Crushing by hand brings out more aromatic oils in basil—if you have the patience, it’s worth the extra effort.
Nutrition
Calories: 120kcal
Love this recipe?Follow us at @Recipecs for more