Basil Pesto

0 minutes

The BEST Basil Pesto! Made with just a handful of simple ingredients, this pesto is packed with the flavors of fresh basil, pine nuts, and parmesan cheese. Delicious as a sauce, dip, or sandwich spread!

I’ve loved pesto for as long as I can remember. But if there’s one thing I know to be true, it’s that not all pesto was created equal.

Because just like anything, there are countless variations and endless ideas of what makes the “best” pesto. And just like anyone else, you better believe I have my own opinions!

First and foremost, I like my pesto clean and classic. Although many recipes call for the addition of fresh spinach, I’m definitely NOT a fan of this variation. In my opinion, it muddies the flavor of the basil and creates an entirely different tasting result. I also prefer using pine nuts, which are traditionally used, instead of walnuts or cashews.

Second, I like my pesto salty. Obviously everyone has different taste buds and different preferences, but I like a pesto that can stand alone in a recipe (no other seasonings required!) I also believe that the right amount of salt helps to bring out all the other delicious flavors in a recipe.

And finally, I like my pesto with a little bit of texture… instead of completely smooth. This is easily accomplished by using the pulse setting on the food processor and being careful not to over-process.

what you’ll need for this pesto recipe

Basil – Fresh basil is the main ingredient in this recipe. I used 2 cups of basil leaves, tightly packed, for maximum flavor.

Pine nuts – Pine nuts add nutty flavor and texture to pesto. I added 1/3 cup of pine nuts. (Try toasting them for a delicious flavor variation!)

Garlic – Fresh garlic adds delicious flavor to this recipe. I used 2 large cloves of raw garlic, but roasted garlic would also be delicious.

Salt – I added 1 teaspoon kosher salt to bring out all the flavors. I like a salty pesto, so feel free to use less (or more) to taste!

Parmesan – 1/3 cup freshly grated or finely shredded parmesan adds extra flavor and a lightly creamy texture to the pesto. Substitute or add Pecorino Romano.

Olive oil – 3/4 cup extra virgin olive oil adds flavor and creates the right consistency in the pesto. For a smoother texture, add up to 1/4 cup more.

how to make pesto

Combine the pine nuts, garlic & salt. In a small food processor, combine the pine nuts, garlic and salt. Process until well-chopped.

Add the basil. Add the fresh basil leaves and pulse until well-chopped.

Add the olive oil. With the food processor running, add in the olive oil until combined.

Add the parmesan. Add the parmesan and pulse or process to desired consistency.

storage tips

Pesto can be stored in an airtight container in the refrigerator for a few weeks. The key to preserving freshness is to drizzle a thin layer of olive oil over the top before sealing the container. This will help keep the pesto green and preserve the flavor of the ingredients.

For longer storage, pesto can be stored in the freezer for up to 6 months.