For a smoother pesto, blanch the basil leaves in boiling water for a few seconds and then immediately plunge them into ice water. This will help retain their bright green color and create a smoother texture. Feel free to experiment with other nuts, such as walnuts or almonds, if you don't have pine nuts on hand. Store your pesto in an airtight container in the refrigerator for up to a week. For longer storage, freeze in ice cube trays and transfer to a freezer bag once frozen. This way, you can easily use small portions as needed.
Basic Basil Pesto
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING6 People
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VIEWS15
Capture the essence of summer with this vibrant, emerald-green pesto. Bursting with fresh basil and a hint of garlic, it's the perfect complement to pasta, grilled vegetables, or crusty bread. A true taste of Italy in your own kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol6 mg
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Fiber0 g
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Protein4 g
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Saturated Fat4 g
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Sodium103 mg
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Sugar0 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gently toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden brown and fragrant (3-5 minutes). Be careful not to burn them! Immediately transfer to a plate to cool completely (5 minutes).
02 Step
Recipe View In the bowl of a food processor, combine the toasted pine nuts, fresh basil leaves, and minced garlic. Pulse until coarsely chopped and evenly combined.
03 Step
Recipe View With the food processor running on low, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth, vibrant green paste.
04 Step
Recipe View Add the grated Parmesan cheese to the food processor and pulse until just combined, maintaining a slightly chunky texture.
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Please Rate
Gilberto Schumm
Jun 7, 2025This recipe is fantastic! The pesto was so fresh and flavorful. I used it on some grilled chicken and it was a huge hit.
Broderick Lakin
May 27, 2025Easy to follow and delicious! I added a squeeze of lemon juice for a little extra brightness.
Simeon Stehr
May 15, 2025I've made pesto before, but this recipe is by far the best. The key is to use high-quality ingredients.