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Uncover the magic of homemade basil pesto so good it’ll make that little jar of store bought stuff green with envy! All you need is 7 simple ingredient, 5 minutes, and this ultimate recipe for Genovese Pesto. With step-by-step instructions, expert tips, and culinary tips, you’ll be creating the most irresistibly delicious sauce in no time! Perfect for pastas, sandwiches, and beyond, get ready to transform all your dishes with this iconic fresh Italian sauce!
Table of Contents
About this basil pesto recipe
I firmly believe the quickest, easiest way to elevate any dish is by using fresh herbs and/or sauces. While I’m all about using smart hacks to get dinner on the table fast, certain things are immeasurably more delicious when you make them yourself, and homemade pesto sauce is without a doubt at the top of the list.
But, before you say “But Cheyanne! I’m way too busy to turn into Martha freakin’ Stewart!” I’m not suggesting we do anything crazy like churn our own butter. Making basil pesto is SO stinkin’ simple and SO insanely fast.
No joke—you only need 5 minutes to whip up a batch. And my friends? It is worth every 👏single👏one👏 of those 300 seconds. The refrigerated tubs can’t hold a candle to this bright green wonder—to say nothing of the shelf-stable jarred stuff.
Why you’ll love this recipe
- Bright, Fresh, & Bursting With Flavor – The herbaceous taste of basil will smack you right in the kisser, backed by a hint of tongue-tingling garlic, creamy pine nuts, zesty lemon, and rich Italian olive oil. It’s 🤌molto bene.
- Versatile AF – Vibrant green pesto sauce is a touchstone of Italian cooking for a reason. You can put it on almost anything — salad, pasta, potatoes, veggies, gnocchi, chicken, fish, etc. It’s magic!
- Lightening Fast – Literally FIVE—count ‘em 🖐️—minutes is all it takes to make this food processor pesto! What’ve you got to lose??
Ingredients for homemade pesto sauce
This homemade recipe for traditional pesto sauce uses five simple ingredients. Here’s what to grab:
- Pine Nuts: These small, elongated seeds harvested from pine cones lend a delicate, buttery flavor with hint of sweetness to pesto sauces. Look for nuts that are pale ivory in color, which indicates freshness. And, be sure to toast the pine nuts prior to making basil pesto for the most flavor.
- Fresh Basil: You can’t make basil pesto without fresh basil leaves. Vibrant in color, fresh basil is slightly peppery and sweet in flavor with a distinct aroma. When shopping, be sure to choose basil leaves that are bright green and free from any dark spots or wilting.
- Garlic: Two fresh garlic cloves lend a spicy-sweet, pungent flavor to the pesto sauce.
- Lemon: You’ll need a microplane or fine grater to zest a whole lemon. You’ll just be using the zest (outer peel of the lemon), which provides bright citrus flavor.
- Extra Virgin Olive Oil: Be sure to use a high-quality olive oil to make homemade pesto sauces for the richest, slightly fruity flavor.
- Parmesan Cheese: Hard aged parmesan provides a nutty, salty flavor and richness to the green pesto sauce. Swap: Pecorino romano cheese.
- Kosher Salt and Ground Black Pepper: You’ll need salt and pepper to enhance everything and bring the flavor party together.
Recipe variations
While I love this homemade basil pesto sauce recipe just the way it is, there are several variations you can try:
- Sun Dried Tomato Pesto: The addition of chewy, tart-sweet sun-dried tomatoes is just heavenly.
- Arugula Pesto: Using baby arugula in addition to fresh basil creates a peppery sauce, perfect for pastas and more.
- Spinach Pesto with Basil: Swap some of the fresh basil leaves for baby spinach leaves and the pine nuts for toasted almonds.
- Cilantro Basil Pesto: Substitute half of the basil leaves for fresh cilantro leaves and the pine nuts for roasted cashews. Cilantro pesto is a particularly perfect pairing for all your Mexican favorites.
- Kale Walnut Pesto: Eliminate the basil leaves and pine nuts all together and opt for fresh kale leaves (remove the stems prior) and walnuts instead.
- Pistachio Basil Pesto: If you love a strong salty flavor, nix the pine nuts and use roasted pistachios to make homemade basil pesto instead.
- Roasted Garlic Pesto: If you’re looking for a rich, yet mellow garlic flavor, swap out the raw garlic and use twice the amount of roasted garlic cloves.
Expert tips for the best success!
- Toast the Pine Nuts. Toasting the pine nuts enhances their nutty flavor and adds richness to your pesto sauce. Just be careful not to burn the nuts – aim for a light golden brown color.
- Blanch Fresh Basil. If you’re wanting bright green pesto, you’ll need to blanch the basil leaves briefly in gently boiling water. Blanching the fresh basil is two fold – it helps the leaves retain their vibrant color and it reduces the bitter flavor. Just be sure to immediately shock them in ice water to preserve the fresh flavor.
- Use High-Quality Ingredients. To make the best basil pesto sauce at home, you’ll need to start with high-quality ingredients. Be sure to use good-quality extra virgin olive oil with a fresh and fruity flavor as the base. Also, be sure to purchase a block of parmesan cheese and freshly grate it yourself. And, use fresh garlic cloves – none of that pre-minced stuff in a jar.
- Blend Properly. Once you have the fresh basil pesto sauce started, be sure to stir or pulse in the parmesan cheese. Try to avoid over-blending the pesto sauce as that can turn your sauce a brown color.
- Season to Taste. Be sure to taste this pesto with basil recipe and adjust the seasoning to suit your specific tastebuds before serving. Add more kosher salt or parmesan for saltiness, lemon for acidity, and so on.
- Store Properly. If you aren’t using the genovese pesto immediately, transfer the green sauce to an airtight container and cover the surface with a very thin layer of olive oil. Then, press a piece of plastic wrap to the oil before sealing with a lid to prevent oxidation. Or, simply freeze the homemade basil pesto in ice cube trays for easy grab-and-go portioning.
faqs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
What kind of basil should I use for pesto?
The best type of fresh basil leaves for pesto is Genovese basil or sweet basil, which have a sweet and slightly peppery flavor.
- Genovese Basil: With a sweet, slightly peppery flavor and hints of clove and mint, large Italian basil leaves complements the other ingredients in pesto, such as garlic, pine nuts, and Parmesan cheese, exceptionally well.
- Sweet Basil (typically found at store): Similar to Genovese basil, but with broader leaves and more aroma, sweet basil leaves are the best choice for pesto if Genovese basil isn’t available.
- Lemon Basil: As the name suggests, fresh lemon basil has a citrusy flavor that lends a beautiful brightness to dishes. If you’re looking for a brighter alternative to traditional basil in pesto, you’ll want to give lemon basil a try.
- Thai Basil: With purple-tinged stems and veins, Thai basil has a distinct flavor profile with notes of anise or licorice that pair great with Thai, Vietnamese, and Indonesian dishes. Thai basil isn’t typically used to make basil pesto; however, if can add a unique spicy quality if you’re looking to experiment.
- Cinnamon Basil: While not common in Italian pestos, cinnamon basil has a warm, slightly spicy flavor and aroma, similar to cinnamon sticks. I’ve never made pesto using cinnamon basil, but let me know in the comments if you give it a try.
If you love fresh basil, be sure to try these fan-favorite recipes next: Fresh Basil Hummus, Homemade Tomato and Basil Soup, Salmon with Basil Butter, and Strawberry Basil Cocktails.
Do I have to blanch basil leaves prior to making pesto?
No, blanching basil leaves is not necessary to make fresh basil pesto sauce at home. However, if you’re looking to store the pesto sauce to use at a later date, you’ll want to blanch, shock, and thoroughly dry the basil leaves prior to making pesto. Here’s why:
- Preservation of Color: Blanching basil leaves involves briefly cooking them into gently boiling water and then immediately shocking them in an ice water bath. This process helps to preserve the vibrant green color of the basil leaves. Fresh basil can quickly oxidize and turn dark when exposed to air, which affects the color of the pesto – causing it to change from a vibrant green to a brownish-green color.
- Enhanced Flavor: Blanching helps to mellow out any harsh bitter flavors that basil leaves might have. This ensures a smoother and more balanced flavor profile in your Genovese sauce.
- Texture Improvement: By blanching, you slightly soften the basil leaves, making them easier to blend into a smooth paste. This results in a more homogeneous and silky texture for your pesto.
Do I need to toast the pine nuts?
Toasting pine nuts isn’t required to make pesto sauce; however, toasting pine nuts intensifies their nutty flavor. So, if you’re looking for the absolute best homemade pesto, you’ll want to toast the nuts.
Can I make fresh basil pesto sauce without nuts for allergies?
Absolutely. Simply omit the pine nuts in the homemade basil pesto recipe or substitute them with sunflower seeds and pumpkin seeds (pepitas). Just be sure to toast the seeds prior to making the pesto. And please note, the texture and flavor will be slightly different if you make substitutions. But, as long as they’re smart swaps, your pesto will still be delicious!
What kind of cheese should I use in pesto sauces?
For authentic basil pesto you’ll need to use Parmigiano-Reggiano cheese. This hard cheese has a nutty and slightly salty flavor profile that perfectly complements the fresh basil and pine nuts well. Use a block of aged cheese and grate the cheese finely before adding it to the pesto for the best flavor.
Can I use a food processor instead of a mortar and pestle?
Absolutely. This pesto with basil recipe actually uses the food processor as it’s quicker than using a mortar and pestle. The only draw back about using a food processor is that you’ll need to be careful not to over-process the ingredients to maintain the beautiful vibrant green color. However, if you prefer to use a mortar and pestle to make your homemade basil pesto, by all means, go right ahead!
And there you have it! You’re just a blitz away from bliss with this basil and pine nut pesto recipe. Wave goodbye to the lackluster jarred impostors and say hello to fresh, vibrant goodness with every spoonful. Trust me, once you go scratch, you never go back! Ready to conjure up some of this green magic and watch your dishes go from so-so to “so good”? Pesto, change-o! 🌱🪄✨
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Basil Pesto Recipe | Homemade Genovese Pesto
Equipment
- 1 Medium Saucepan and Medium Bowl – OPTIONAL (for blanching and shocking basil leaves)
- 1 skillet – OPTIONAL (for toasting pine nuts)
- 1 Food Processor or High-Speed Blender – for making basil pesto
Ingredients
- ¼ Cup Pine Nuts
- 2 Cups Fresh Basil Leaves – gently packed (44 grams / 1.5 ounces)
- 2 cloves Garlic – peeled
- 1 tsp Lemon Zest – gently packed; from one small lemon
- to taste Kosher Salt and Ground Black Pepper
- 7 TBS Extra Virgin Olive Oil – or more to taste
- ¼ to 1/3 Cup Finely Grated Parmesan Cheese – or more to taste (sub: Pecorino Romano)
Instructions
- Optional – Toast the Nuts: Add the pine nuts to a medium dry skillet (don’t add any oil) and place the skillet over medium heat on the stovetop. Cook, stirring frequently, until golden all over and fragrant, about 3-4 minutes. Transfer the nuts to a rimmed plate and set them aside to cool completely.
- Optional – Blanch Basil and Garlic: Fill a medium pot with water and bring to a boil over high heat. Meanwhile, prepare an ice bath by filling a large bowl of water with ice and cold water, then set aside. Once the water is boiling, reduce the heat to maintain a gentle boil. Next, add the basil leaves and garlic cloves to the boiling water. Blanch for 30 seconds and then immediately drain the basil and garlic, transferring them to the ice bath to cool completely.
- Optional – Dry Basil and Garlic: Triple line a clean work surface with paper towels. Place the basil leaves on top and wrap them tightly in the paper towel and squeeze out all the excess moisture. Then, pat the cloves of garlic dry.
- Start Genovese Pesto: In the bowl of a food processor, add the dry basil leaves, peeled garlic cloves, pine nuts, and lemon zest, and olive oil. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cover the bowl and process until a paste forms, about 1 minute. Stop and scrape down the bottom and the sides of the bowl with a rubber spatula. Then, continue to process the mixture for 30 seconds to 1 minute, or until a paste is formed
- Add the Cheese: Add ¼ cup of the parmesan cheese to the pesto sauce and pulse together or use a spoon to stir and combine.
- Adjust Pesto Sauce to Taste: Take a bite of the basil pesto sauce, and adjust the flavors to suit your personal taste, adding more oil for a thinner consistency, parmesan for cheesy complexity, and/or salt and pepper for overall flavor.
- Store or Use Homemade Basil Pesto: Serve the pesto immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Blanching Basil: If you’re looking to store the pesto sauce to use at a later date, you’ll want to blanch, shock, and thoroughly dry the basil leaves prior to making pesto to preserve the vibrant green hue and prevent the pesto from turning a brown color. However, if you’re using the pesto sauce right away, blanching isn’t necessary; but, it will give you a smoother sauce.
- Toasting Pine Nuts isn’t required to make pesto sauce; however, toasting pine nuts intensifies their nutty flavor. So, if you’re looking for the absolute best homemade pesto, you’ll want to toast the nuts.
- Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
- Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
- Yield: approximately 1 cup; enough for 1 pound of pasta
Nutrition
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