There’s nothing quite like the taste of Homemade Basil Pesto. Made with fresh basil, garlic, Parmesan, and toasted pine nuts, this sauce bursts with bright, herby flavor and is incredibly versatile. Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a dip, this pesto adds a punch of freshness to any dish.
Total Time: 5 minutes
Prep Time: 5 minutes
Cook Time: 0 minutes
Author: Siddhanath Metkari
Table of Contents:
Tools for this recipe:
Homemade Basil Pesto recipe video:
Ingredients:
- 2 cups fresh basil leaves, tightly packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts for a more affordable option)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional)
Instructions:
Step 1: Toast the Pine Nuts
If using pine nuts, lightly toast them to enhance their flavor. In a dry skillet, toast the nuts over medium heat for 2-3 minutes, stirring often until they’re golden brown and fragrant. Be careful not to burn them. Take it off the heat and let it cool down for a while.
Step 2: Blend the Ingredients
In a food processor, combine the basil leaves, toasted pine nuts, garlic, and Parmesan cheese. Pulse several times until everything is roughly chopped and combined.
Step 3: Add the Olive Oil
While the food processor is on low speed, gradually pour in the olive oil. You want to create a smooth, emulsified sauce, so add the oil gradually until the pesto reaches your desired consistency. It should be thick but still easily spoonable.
Step 4: Season
Give the pesto a taste and adjust the seasoning with salt and pepper to suit your preference. If you like a bit of acidity, add the lemon juice at this point and pulse again to combine.
Step 5: Serve or Store
Enjoy your Homemade Basil Pesto immediately, or pour it into a jar and drizzle a thin layer of olive oil on top to maintain its freshness. You can keep it in the fridge for up to a week, or freeze it for extended storage.
Tips:
- Nuts Substitute: If pine nuts are too pricey or hard to find, feel free to swap them with walnuts, almonds, or even sunflower seeds.
- Make It Dairy-Free: You can omit the Parmesan for a dairy-free or vegan version, and it’ll still taste delicious. A little nutritional yeast can give it a cheesy flavor if desired.
- Freeze Pesto: Pesto freezes beautifully! Spoon it into an ice cube tray, freeze, then pop out individual cubes and store them in a freezer bag. This method allows you to thaw only what you require.
- Extra Kick: If you like a little heat, throw in a pinch of red pepper flakes when blending for a slight kick.
Homemade Basil Pesto is so fresh and flavorful that you’ll want to keep it on hand for everything—toss it with pasta, swirl it into soups, drizzle it over grilled veggies, or even spread it on toast. After you give it a shot and make it on your own, you’ll find it hard to return to the store-bought version.
How to Serve Homemade Basil Pesto:
Basil pesto is incredibly versatile and can elevate a wide variety of dishes. Here are some delicious ways to use it:
- Pasta: Toss it with zucchini noodles, spaghetti squash, or your favorite pasta. Add shrimp, chicken, and roasted tomatoes, mushrooms, or spinach for a complete meal.
- Sandwich: Spread pesto on a baguette or ciabatta, then layer with grilled veggies and fresh mozzarella for a flavorful sandwich.
- Burgers: Mix pesto with mayo and slather it on turkey or veggie burgers for an extra burst of flavor.
- Marinade: Use pesto as a marinade for shrimp or chicken to infuse them with fresh, herby goodness before grilling or baking.
- Pizza: Swap out the traditional tomato sauce for pesto on your homemade pizza. It pairs perfectly with mozzarella, fresh tomatoes, and spinach.
- Grain Bowl: Stir pesto into couscous or brown rice, then top with grilled chicken and veggies like zucchini, tomatoes, and onions for a hearty, delicious grain bowl.
Homemade Basil Pesto Nutrition Information (per serving):
| Nutrient | Amount (approx.) |
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 2g |
| Fat | 18g |
| Saturated Fat | 3g |
| Fiber | 1g |
| Sugar | 0g |
| Sodium | 160 mg |
| Vitamin A | 10% DV |
| Vitamin C | 5% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
Health Benefits of Homemade Basil Pesto:
- Rich in Healthy Fats: Olive oil and nuts in pesto provide heart-healthy monounsaturated fats, which can lower bad cholesterol.
- Boosts Immunity: Garlic is packed with antioxidants and compounds that support immune function.
- Anti-Inflammatory: Basil contains anti-inflammatory properties that can help reduce the risk of chronic diseases.
- Bone Health: Parmesan cheese is a great source of calcium, which supports strong bones and teeth.
- Brain Health: The Omega-3s in nuts, especially walnuts, contribute to improved brain function and memory.
- Antioxidant-Rich: Basil and garlic are high in antioxidants, which can protect your cells from damage and reduce the risk of cancer.
- Good for Digestion: Basil has digestive benefits and can help relieve stomach discomfort and bloating.
- Nutrient-Dense: Basil is rich in vitamins A, C, and K, all essential for maintaining healthy skin, vision, and blood clotting.
- Supports Healthy Skin: The antioxidants and healthy fats in pesto can contribute to glowing, healthy skin.
- Energy Boost: The healthy fats and protein in nuts and olive oil provide a slow, steady source of energy without causing a spike in blood sugar.
Storage Instructions:
- Refrigerate: Store pesto in an airtight container in the fridge for up to 1 week. Drizzle a thin layer of olive oil on top to prevent oxidation and maintain freshness.
- Freeze: For longer storage, freeze pesto in ice cube trays. After they are frozen, remove the cubes and place them in a freezer-safe bag. They can be stored in the freezer for as long as 3 months.
Reheat & Reuse Instructions:
Reheating:
Pesto is typically used at room temperature, but if you’re adding it to a dish, you can warm it gently on the stovetop. Be careful not to overheat it, as this may dull the fresh basil flavor.
Reuse Ideas:
- Pasta: Toss pesto with warm pasta, zucchini noodles, or spaghetti squash.
- Spread: Use as a spread on sandwiches, toast, or wraps for a quick flavor boost.
- Pizza: Swap out traditional pizza sauce with pesto for a fresh, herbaceous alternative.
- Grain Bowl: Stir into quinoa, couscous, or rice for a flavorful grain bowl base.
- Marinade: Use pesto as a marinade for chicken, shrimp, or vegetables before grilling or roasting. This will infuse your food with rich, fresh flavors.
FAQ’s
Q. What ingredients do you need to make homemade basil pesto?
For classic basil pesto, you’ll need fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper. Some people like to add a squeeze of lemon juice for extra brightness or substitute walnuts if pine nuts are hard to find.
Q. Can I make basil pesto without a food processor?
Yes, you can use a blender if you don’t have a food processor, or go the traditional route and use a mortar and pestle. It takes a bit more effort, but the texture and flavor are incredibly fresh when made this way.
Q. How do you keep basil pesto from turning brown?
To keep pesto vibrant green, blanch the basil leaves in boiling water for just 10 seconds, then transfer them to ice water to stop the cooking. Also, storing pesto with a thin layer of olive oil on top helps prevent oxidation.
Q. Can I freeze homemade basil pesto?
Absolutely, Pesto freezes really well. You can spoon it into ice cube trays for small portions, then transfer the frozen cubes to a bag for easy use later. Just thaw the cubes when needed and stir into pasta, soups, or sauces.
Q. What can I substitute for pine nuts in basil pesto?
If pine nuts are expensive or hard to find, you can use walnuts, almonds, or even sunflower seeds as a substitute. Each nut gives the pesto a slightly different flavor, but they all work well.
Q. How long does homemade basil pesto last in the fridge?
Homemade pesto can last up to a week in the fridge if stored in an airtight container. To maintain its freshness, drizzle a light layer of olive oil over the surface. This will shield the pesto from air exposure, which can lead to discoloration or quicker spoilage.
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