How to Make Basil Pesto
Follow this easy guide on how to make basil pesto for a fresh, herby, and delicious sauce that will brighten just about any dish you add it to!
I’m a sucker for fresh sauces. I’m also a sucker for fresh basil. Italians got many things right in terms of cuisine and pesto ranks pretty high on that list. The beautiful combination of ingredients come together at just the right proportions to make a sauce that is loved and devoured by so many, for good reason.
It’s quite simple to make pesto and if you’ve never made your own before, you’re in for a treat! This fresh sauce comes together in under five minutes and only requires a food processor. Once you’re done, add a dollop to pasta or chicken, smear it on a ciabatta sandwich, or use it as a dip. The possibilities are endless.
This post is about how to make basil pesto.
How to Make Basil Pesto
What do I need to make basil pesto?
To make this recipe, you will need:
- Fresh Basil: This herb makes the quintessential pesto flavor.
- Pine Nuts: Adds a nutty creaminess to the sauce. Although pine nuts are traditionally used, walnuts can be substituted instead due to their comparable subtlety in flavor notes.
- Garlic: Adds flavor that is essential.
- Extra Virgin Olive Oil: The oil turns the paste into a sauce and can be adjusted to your liking based on how thick you want your sauce.
- Salt and Pepper: To taste.
- Grated Parmesan Cheese: This adds a savory and rich element to the sauce.
How do I make pesto?
Gather all of your ingredients and a food processor. Put the pine nuts, basil, salt, pepper, and garlic into the food processor. Blend until finely chopped.
Next, add the olive oil while the food processor is going (if you have a small opening at the top that allows you to add liquids). If not, add the olive oil in three-four increments, replace the lid every time, and continue blending until the oil is incorporated into the sauce.
Add the parmesan cheese and blend until just combined.
Transfer the pesto sauce into a jar or container with an airtight lid.
How do I store pesto?
Add a layer of olive oil on top of the sauce to create a barrier between the air and the sauce to help preserve it longer and to maintain its color.
Keep in the refrigerator for up to 5 days.
You can also freeze the pesto and thaw it whenever you get a hankering for some pesto. Simply fill an ice cube tray with the sauce, freeze it, then transfer the cubes to a ziplock bag. The pesto will keep in the freezer for up to 3 months.
If you like this recipe, you may also enjoy these other delicious sauces:
- Creamy Cilantro Lime Sauce
- Avocado Cilantro Lime Dressing
- Perfect Pasta Sauce With Crushed Tomatoes
- Seriously Easy Meat Sauce Recipe
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🖤 Thank you for visiting and happy making! 🙂
This post was about how to make basil pesto.
How to Make Basil Pesto
Ingredients
- 2 ½ cups basil leaves (no stems) gently packed
- ½ cup pine nuts
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup extra virgin olive oil
- ½ cup grated parmesan cheese
Instructions
- Put the basil, pine nuts, salt, pepper, and garlic into a food processor. Blend until finely chopped.
- Slowly add the olive oil through the opening on the lid while the food processor is running and continue blending until the oil is incorporated into the sauce.
- Next, add the parmesan cheese and blend until just combined.Transfer the pesto sauce into a jar or container with an airtight lid.
I did a trial run of this pesto and it was delish. I’m making it again tomorrow for guests. Great recipe.
That’s great, Tom! Thank you for sharing!
This is the best pesto recipe! The flavor is just perfect!
I couldn’t agree more, Mariana. Thank you for sharing!