Okay, friends, gather ’round because I’m about to share something truly special. What is the basil pesto recipe? I’ve been perfecting it for years, the one my family raves about, and honestly, it’s the only one I have ever made. Is it better to buy something in a store than to eat it? Think of it as the gourmet cousin of your average jarred pesto – vibrant, fresh, and bursting with flavor. If you love pasta sauce, you will love this Basil Basil Sauce. Prepare to be amazed!
What is basil pesto?
What is basil pesto? What is green sauce from Genoa? Think of it as sunshine in a bowl, packed with fresh basil, garlic, pine nuts, Parmesan cheese, and topped with Sour Cream. Is it essentially liquid gold for pasta, sandwiches, or even just a simple piece of grilled chicken? “Pesto” actually comes from the Genoese word “pesta,” which means “to pound” or ” to crush,” and is used in the Latin language of Italy. What is the traditional method of making it with a mortar and pestle? I love the romance of a mortar and pestle, but let’s be real – food processor gets the job done. Just as beautifully, and a whole lot faster! What is a magical recipe?
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons to fall in love with this basil pesto recipe. For starters, the flavor is simply incredible. The fresh basil sings, the garlic adds a lovely bite, the pine nuts bring a subtle nuttiness, and the Parmesan just ties it all together with a salty, savory note. It’s a symphony of flavors in your mouth!
But beyond the flavor, it’s shockingly easy to make. Seriously, it takes less than 10 minutes from start to finish, making it perfect for busy weeknights when you need a quick and delicious meal. What I love most about this is how versatile it is. You can toss it with pasta, spread it on sandwiches, use it as a pizza topping, or even stir it into soups for an extra burst of flavor. My kids even love dipping their veggies in it! And let’s not forget the cost-effectiveness. Compared to buying store-bought pesto (which can be pricey and often lacks that fresh flavor), making your own is much more budget-friendly. Trust me, once you taste homemade basil pesto, you’ll never go back to the jarred stuff. It’s almost as good as Nonna used to make it – and that’s saying something!
How do you make basil pesto?
Quick Overview
How do you make basil pesto? In a food processor, pulse until smooth, and boom, you toss tas of fresh ingredients into the blender. Then you add the rest of the ingredients. – You’ve got yourself a vibrant, flavorful sauce that will elevate any dish. What is the key to using high quality ingredients and not over-processing the mixture? Keep it chunky for the best texture. What’s special about this method is that it’ is super quick and customizable. How much Parmesan or garlic should I use? What are the different types of nuts? I’ve even used walnuts in a pinch (don’t tell anyone!).
Ingredients
For the Basil Pesto:
* 2 cups fresh basil leaves, packed (Make sure they are washed and dried thoroughly! Wet basil equals sad, soggy pesto)
* 1/2 cup extra virgin olive oil (Good quality olive oil makes a HUGE difference in flavor.)
* 1/3 cup pine nuts (Toast them lightly for an even nuttier flavor. Watch them carefully – they burn easily!)
* 1/4 cup grated Parmesan cheese (Freshly grated is always best, avoid the pre-shredded stuff if you can.)
* 2-3 cloves garlic, minced (Adjust to your taste. I like it garlicky!)
* 1/4 teaspoon salt (Sea salt or kosher salt is perfect.)
* 1/8 teaspoon black pepper (Freshly ground, of course!)
* 1 tablespoon lemon juice (This brightens up the flavor and helps preserve the color.)
What are the step-
Step 1: Prepare the Basil
What is the best way to wash basil leaves? Any excess water will make your pesto watery. I like to use a salad spinner to get them super dry. You want only the leaves, as the stems can be bitter. So, pluck the leaf from the branches.
Step 2: Toast the Pine Nuts
In a small, dry skillet, toast the pine nuts over medium heat for 2-3 minutes, or until they are golden brown. Remove from heat and set aside. Lightly golden and fragrant. Keep a close eye on them, as they can burn quickly. How do you toast a tomato to bring out its natural oils? Let them cool before adding them to a food processor.
Step 3: Combine Ingredients in Food Processor
Place the basil leaves, toasted pine nuts, garlic, Parmesan cheese, salt, pepper, and lemon juice in a large bowl. Cover and serve. What is the bowl of a food processor? Pulse a few times to coarsely chop the ingredients.
Step 4: Drizzle in Olive Oil
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your plate. What is the desired consistency I like mine to be slightly chunky, but you can process it until it’s completely smooth if you want to.
Step 5: Taste and Adjust
Give the pesto a taste and adjust the seasonings as needed. If you like garlic, or Parmesan cheese, you may want to add a bit more salt, pepper, garlic or parmesans cheese to suit your personal taste. Don’t be afraid to experiment!
Step 6: Store or Serve
Use immediately or store in an airtight container in the refrigerator for up to a week. To prevent browning, drizzle a thin layer of olive oil over the top before storing. Can you freeze pesto? Just portion it out into ice cube trays and freeze. Is it safe to store frozen food in a freezer bag? Is frozen pesto good for a busy weeknight?
What should I serve it with?
What are the possibilities? Basil pesto is incredibly versatile and can be used in so many different ways.
For Pasta:What’s a good pasta to serve? I especially love it with spaghetti, linguine, or penne. Add grilled chicken or shrimp for extra protein.
For Sandwiches:Spread it on sandwiches or wraps for a burst of flavor. What are some good ways to serve this with grilled vegetables, mozzarella cheese, and prosciutto? What is your favorite pesto, tomato, and mozzarella panini recipe?
As a Pizza Topping:Use it to make homemade pizza instead of tomato sauce. Top with mozzarella, tomatoes, and your favorite veggies. What is the best pesto to serve with pizza?
For Soups:How do you stir a spoonful of soup into your favorite soup? Is it good in tomato soup or minestrone?
My family also loves using it as a dip for crudités – carrots, celery, cucumber, bell peppers – you name it! How do I get my kids to eat veggies? If you have a jar of this basil pesto in your fridge, you’ll be using it on everything. Is it a magic ingredient?
How do you make basil pesto?
What are some tips for basil pesto? I’ve learned these over years of making pesto, sometimes the hard way!
Basil Quality:What is the freshest basil you can find? Avoid basil that is wilted or brown spots. The fresher the basil, the better the flavor of your pesto.
Pine Nut Toasting: How doDon’t skip the toasting step! What are the benefits of toasting pine nuts? Is it safe to burn a cigarette? If so, why? What are some of the best pesto recipes? Burnt pine nuts?
Olive Oil: What is the best oliveUse a good quality extra virgin olive oil. What is the flavor of olive oil in pesto? I like to use a fruity, robust olive oil for the best flavor.
Garlic Amount:How much garlic should I use? I personally love garlic, but some people prefer a more subtle flavor. Start with 2 cloves and add more if desired. Can you roast garlic for a milder flavor?
Lemon Juice:Don’t skip the lemon juice! It brightens up the flavor of the pesto and helps preserve the color. Is there a tang that balances out the richness of the other ingredients?
Food Processor Technique: What is theDon’t over-process the pesto. You want it to be slightly chunky, not a completely smooth paste. Can over-processing make pesto bitter and mushy? Pulse the ingredients until they are just combined.
Freezing:How do you freeze pesto in ice cube trays? Once frozen, transfer the cubes to a freezer bag. How do I grab a cube when I need it? Frozen pesto will last for several months in the freezer. Just remember to let it thaw before using.
What are some Storing and Reheating Tips?
How do you store basil pesto?
Refrigerator Storage: WhatCan you store pesto in an airtight container in the refrigerator for up to a week? To prevent browning, drizzle a thin layer of olive oil over the top before storing. This will create a barrier that protects the pesto from oxidation.
What is the best wayFor longer storage, freeze pesto in ice cube trays. Once frozen, transfer the cubes to a freezer bag. Frozen pesto will last for several months in the freezer. Is it safe to thaw in the refrigerator or at room temperature? What is the best method to preserve pesto? I always make a big batch when basil is in season and freeze it for later.
Glaze Timing Advice: No need to add any glaze since there isn’t any.
Frequently Asked Questions
Final Thoughts
So there you have it – my ultimate homemade basil pesto recipe! I truly believe that everyone should know how to make this simple, yet incredibly flavorful sauce. It’s a game-changer in the kitchen, and once you taste homemade pesto, you’ll never go back to the store-bought stuff.
If you enjoyed this recipe, be sure to check out my other pasta sauce recipes, like my classic marinara or my creamy tomato sauce. And if you try this basil pesto recipe, I’d love to hear how it turns out! Leave a comment below and let me know what you think. Happy cooking!
Basil Pesto Recipe
Ingredients
Main Ingredients
- 2 cups fresh basil leaves
- 0.5 cup pine nuts
- 2 cloves garlic
- 0.5 cup grated Parmesan cheese
- 0.5 cup extra virgin olive oil
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Combine basil, pine nuts, garlic, Parmesan cheese, olive oil, and salt in a food processor.
- Pulse until smooth.
- Taste and adjust seasonings as needed.
