Description
This Homemade Basil Pesto is bright, fresh, and bursting with classic Italian flavor. Made with toasted pine nuts, fresh basil, lemon juice, and a hint of Parmesan, it’s the perfect sauce for pasta, sandwiches, vegetables, or as a flavorful dip. Simple, delicious, and made in minutes!
Ingredients
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1/2 cup toasted pine nuts
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2 tablespoons fresh lemon juice
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1 small garlic clove
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1/4 teaspoon sea salt
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Freshly ground black pepper, to taste
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2 cups fresh basil leaves, packed
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1/4 cup extra-virgin olive oil (plus more for desired consistency)
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1/4 cup freshly grated Parmesan cheese (optional)
Instructions
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Toast the Pine Nuts:
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In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 2–3 minutes. Stir frequently and remove from heat to cool.
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Blend the Base:
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In a food processor, combine the toasted pine nuts, lemon juice, garlic, sea salt, and a few cracks of black pepper. Pulse until finely chopped.
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Add the Basil:
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Add the fresh basil leaves and pulse again until the mixture is finely blended but still has some texture.
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Stream in the Oil:
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With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Add more oil if a thinner consistency is desired.
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Finish with Parmesan:
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If using, add the freshly grated Parmesan cheese and pulse a few more times to incorporate. Taste and adjust seasoning if needed.
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Serve or Store:
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Use immediately or store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portions.
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Notes
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For a vegan version, omit the Parmesan or substitute with nutritional yeast.
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Pesto can be frozen in ice cube trays for quick use later.
- Great tossed with pasta, drizzled over grilled meats or vegetables, or spread on sandwiches.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian