Basil Pesto Recipe

This classic Basil Pesto Recipe is the perfect summertime staple! Make up a batch to serve on pasta, pizza, over fish or chicken – the possibilities are endless!

Pesto is a staple in my house – and needed for recipes like this Chicken Pesto Pasta or these Roasted Tomatoes with Pesto. You get so much flavor for just a small amount of effort!

A good basil pesto recipe is something that everyone needs. I make it like crazy during the summer, and like to throw it into everything from soup to pasta to my eggs at breakfast. Basil is my favorite thing to grow during the summer, and so I am using this basil pesto recipe all the time.

This is a pretty basic, classic recipe, using fresh basil and pine nuts. I love that it only takes minutes to make, and that it can be used in so many ways.

Ingredients

• Basil: You will need fresh basil for this recipe. This recipe is perfect in the summer if you grow basil, but if you aren’t growing any, you can often purchase a small plant in the produce section that will usually give you the perfect amount of basil.
• Parmesan: You want a good quality parmesan or Romano cheese. I always use freshly grated parmesan.
• Pine Nuts: Pine nuts are the traditional nut used in pesto, but you can also sub in walnuts or almonds or even pistachios.
• Garlic: I like a lot of garlic, so the amount in the picture is on the higher end. Remember, though, that you are using raw garlic in this recipe, so it can be quite strong.
• Extra Virgin Olive Oil: You want to use a good olive oil here, because the flavor will really come through. If you are needing a thicker pesto, use less olive oil, and use the full amount for a thinner pesto.
• Salt and Pepper: Once the pesto has been made, taste it and add salt and pepper, to taste. Some people will say that the cheese makes it salty enough, but I find that I always have to add a bit of salt.

How to Make Basil Pesto

Make sure to scroll down to the recipe card for full amounts and instructions.

STEP 1: Place all of the ingredients except the oil, salt, and pepper in a blender or food processor.

STEP 2: Pulse this all together a few times. I like to scrape down the sides of the blender/food processor to make sure everything is incorporated.

STEP 3: With the blender on, stream in the olive oil. This will emulsify the mixture, and it will thicken up.

STEP 4: Taste the pesto, and add salt and pepper, as needed. Mix again, and then transfer the pesto from your blender.

Tips and Tricks

The pesto will darken a bit once the basil is crushed and exposed to air. As long as you have enough oil in the basil, you shouldn’t have a problem with the pesto turning brown. Some people will blanch the basil to keep the pesto bright green, but I’ve never been bothered by the slightly darker color.

You will want to make sure you store the pesto in a lidded container in the refrigerator. I use a jar with a lid. I will sometimes place a thin layer of oil over the top before putting on the lid to make sure the pesto is not exposed to any air.

Toasting your pine nuts before adding them will add an extra layer of flavor.

There are lots of recipes that use pesto as an ingredient, but using it can be as simple as spreading it over fish before baking, stirring a bit into your pasta sauce, or adding a dollop to the top of the bowl of soup.

More Ways to Use Pesto

Chicken Pesto Wraps
Pesto Pasta and Ham Salad
Mediterranean Pizza

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