Classic Pesto
Explore the world of classic pesto! This recipe combines basil, garlic, pine nuts, and Parmesan for a versatile and delicious sauce.
Classic basil pesto is one of Italy’s most beloved sauces — a bright, aromatic blend of basil leaves, garlic, olive oil, and Parmesan cheese. Traditionally made in a mortar and pestle, this quick food-processor version delivers the same vivid color and fresh, herbaceous flavor in minutes.
Use it as a pasta sauce, sandwich spread, topping for meats or fish, or a swirl in soup. Once you make homemade pesto, you’ll never go back to store-bought again.
Why You’ll Love It
Fresh and flavorful. Bursting with the brightness of basil, garlic, and Parmesan.
Quick to prepare. Ready in about 10 minutes using a food processor or blender.
Versatile. Works as a sauce, condiment, or spread for countless dishes.
Ingredient Notes
- Basil: Use fresh, vibrant basil leaves for the best color and flavor.
- Garlic: Three small cloves give classic punch; adjust to taste.
- Nuts: Pine nuts are traditional, but walnuts or pecans are great budget-friendly substitutes.
- Olive oil: Choose good-quality extra-virgin olive oil for smooth texture and peppery finish.
- Parmesan cheese: Freshly grated cheese melts into the pesto for creamy richness.
- Salt and pepper: Adjust seasoning at the end after tasting.
Steps to Make Classic Pesto
- Prepare the basil: Rinse and pat the basil leaves dry.
- Process the base: In a food processor, pulse the basil until finely chopped.
- Add aromatics and nuts: Add the garlic and pine nuts; pulse 6–8 times until combined.
- Incorporate the oil: Add about half of the olive oil and pulse until blended. With the processor running, stream in the remaining oil until smooth.
- Add cheese and season: Add Parmesan cheese and process just until incorporated. Taste and season with salt and freshly ground black pepper.
Tips for Perfect Pesto
- Use fresh, bright-green basil for the most vibrant color and flavor.
- Pulse gently — over-processing can heat the basil and dull the color.
- For smoother pesto, add a bit more olive oil while blending.
- To keep the color bright, press plastic wrap directly against the surface before refrigerating.
Recipe Variations
- Nut swap. Replace pine nuts with walnuts, pecans, or almonds.
- Cheese blend. Try a mix of Parmesan and Pecorino Romano for sharper flavor.
- Herb pesto. Substitute half the basil with parsley, arugula, or spinach.
- Citrus twist. Add a squeeze of lemon juice or a bit of zest for brightness.
- Vegan version. Omit cheese and add 2 tablespoons of nutritional yeast.
How to Store Pesto
Refrigerate: Store in an airtight container for 4–6 days. Press a thin layer of olive oil on top to help prevent oxidation.
Freeze: Spoon pesto into ice cube trays, freeze, then transfer to freezer bags. Label and store for up to 6 months. Thaw cubes in the fridge or stir directly into hot pasta.
Classic Pesto
Ingredients
- 2 cups basil leaves, fresh , packed
- 3 small cloves garlic, finely minced
- 1/4 cup pine nuts , or chopped walnuts or pecans
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese, fresh
- Salt and freshly ground black pepper, to taste
Instructions
- In a food processor, working in batches, process the basil leaves until finely chopped.
- Add the garlic and nuts and pulse about 6 to 8 times.
- Add about half of the olive oil pulse until blended.
- With the processor running, ad the remaining olive oil in a steady stream.
- Add the Parmesan cheese and process until well blended.
- Taste and add salt and pepper, as needed.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
