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Fresh, Homemade Basil Pesto can be used as an easy marinade for grilled and roast meats or stirred through a big bowl of pasta or zucchini noodles for a quick and easy dinner.
One of the things we love most about basil pesto is its versatility. Pesto can be placed with any of your favourite savoury meals to give it a nice, fresh kick of flavour! This recipe is eons better than any store-bought pesto, using only 5 ingredients and a food processor.
PESTO RECIPE
Many, many years ago, there once lived an extremely lazy young girl that would only buy bottled pesto. Fast forward to present day, and the now older (and I’d like to think wiser), young woman has turned into a fresh-food snob and would never consider buying the bottled stuff.
Pesto is so unbelievably easy to make, I can guarantee you that when you try this, you too will become a pesto snob, holding your head high when passing the condiment section in the supermarket, vowing never to buy store bought again. Nothing beats the colour and flavour of freshly made basil pesto. We eat it with anything. On toast (yes, on toast), in sandwiches, on spaghetti or zucchini noodles, and even lathered all over chicken and other meats (fish is damn good too).
HOW TO MAKE PESTO
Start by lightly toasting your pine nuts in a skillet or pan. If you can, try not to skimp on this part. It enhances the flavour and tastes way better than plain old pine nuts.
Throw them with everything else (except for the olive oil), into a food processor and process until chopped. I use a Cuisinart Food Processor, because I find it to works better and more thoroughly blends the ingredients used in this recipe.
Then, add your oil in a nice, thin stream until emulsified. Before you know it, the most perfect condiment you’ve ever seen will appear before your very eyes. Velvety smooth and a vibrant green.
WHAT TO MAKE:
Regularly used as a pasta sauce like in our Basil Pesto Chicken Spaghetti, pesto is extremely versatile and has many uses:
- A sauce for any meat or fish.
- Add it into an Alfredo sauce like our Creamy Pesto Shrimp Alfredo.
- Spoon it over roasted vegetables.
- Spread into a sandwich or grilled cheese.
- Drizzle over grilled or baked chicken, like our 2 Ingredient Baked Chicken.
- Use it as an appetiser and spread onto crostini or crusty, Cheesy Garlic Bread.
- Serve as a dip!
- Mix it through a salad to use as dressing (like our Pesto Grilled Chicken Avocado Salad).
- A pizza topping!
CAN YOU FREEZE PESTO?</h3>
Any leftover pesto can be stored in an air tight jar and refrigerated for one week. Alternatively, freeze in a small plastic container for up to 3 months.
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Basil Pesto
Ingredients
- 1/4 cup pine nuts lightly toasted
- 2 cups basil leaves washed and packed
- 2 cloves garlic peeled
- 1/3 cup parmesan cheese fresh shredded
- 1/3 cup olive oil
- 1 pinch salt
Instructions
- Heat a skillet (or pan) over medium-high heat; toast pine nuts until golden, tossing occasionally in the pan. Add the pine nuts to the bowl of your along with the basil, garlic and parmesan cheese; pulse until finely chopped (scrape down the sides of the food processor if needed).
- With the processor running, gradually add the olive oil in a thin stream until the pesto comes together and is well combined. (Scrape down the sides of the food processor again, if needed). Season with salt to your taste.
Notes
Nutritional Label: Based on 2 tablespoons of pesto per serve
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’ve been making pesto for many years and absolutely love it. This season has been a bumper year for basil and have already made 5 batches. We give it to friends and family, but not too much. We freeze plenty for the winter months, when no one can afford to buy fresh basil. Favorite is pesto with bow tie pasta and grilled shrimp.
i use shelled sunflower seeds taste just as good as if you had used pine nuts and its a whole lot cheaper
The Pesto was great – I will definitely make it again. I was excited to see a pesto recipe that was recommended for the mini-prep since that’s the only food processor I have. But it doesn’t really work – There’s no opening in the lid for adding the oil. I made due by processing the other ingredients as finely as possible then transferring them to a bowl and adding the oil slowly using a whisk. Thanks for a great recipe.
Lovely this recipe, perfect proportions, thank you.
Just found this pesto recipe! Really Good! Throw in a little lemon juice and zest, and it’s absolutely perfect.
I have a pine allergy and eating pine nuts scares me. Can I use another type of nut – maybe like walnuts instead? other than that the recipe looks great
Yes, that sounds great! Enjoy!
I have used pecans instead. Tasted great.
I just used pumpkin seeds because that is what I had.. flavor is still good and nutty! Maybe it’s a little dryer, I just added more oil. I always use what’s on hand.
My 1st time making pesto, and it was fantastic! Directions were easy to follow, too! Thanks for sharing!
YAY! That is great to hear! Thank you so much for sharing! XO
Great recipe post for the Pesto as well the follow up one with the chicken. Enjoy the writing and been shadow reading the blog for a little while now. Keep up the inspiring food posts.
Hi. Im sorry to say, I’d have married you, not just to eat what you make you, to see and experience it too. Sorry for bad english. Youre a miracle. Please provide nutrition information too. Yoi have a die hard fan from india. Cheers.