Basil Pesto
A vibrant, fresh, and nutty sauce made with fresh basil, pine nuts, garlic, and Parmesan cheese. Perfect for tossing with pasta, spreading on sandwiches, or as a dip. Ready in just 10 minutes!
For 4 servings
6 steps.
- 1
Toast the pine nuts in a dry skillet over medium-low heat for 2-3 minutes
- a.Stir or shake the pan frequently until they are lightly golden and fragrant. Be careful not to burn them. Remove from the skillet and set aside to cool completely.
- 2
Step 2
- a.In the bowl of a food processor, add the cooled pine nuts, fresh basil leaves, garlic cloves, and grated Parmigiano-Reggiano cheese.
- 3
Step 3
- a.Pulse the mixture 5-7 times until all ingredients are coarsely chopped and combined. Scrape down the sides of the bowl with a spatula.
- 4
Turn the food processor on to a low speed
- a.While it's running, slowly pour the extra virgin olive oil in a steady stream through the feed tube. Continue processing until the pesto is smooth but still retains some texture.
- 5
Turn off the processor
- a.Add the fresh lemon juice, sea salt, and black pepper. Pulse 2-3 more times to incorporate. Taste and adjust the seasoning if needed. You may want more salt, pepper, or a bit more lemon juice to brighten the flavor.
- 6
Serve immediately, or transfer to an airtight container
- a.To store, pour a thin layer of olive oil over the surface to prevent oxidation before sealing and refrigerating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a vibrant green color that lasts, blanch the basil leaves in boiling water for 15 seconds, then immediately transfer them to an ice bath to stop the cooking process. Dry them thoroughly before using.
- 2Avoid over-processing the pesto. The heat generated by the food processor blades can cause the basil to oxidize and develop a slightly bitter taste.
- 3For a more traditional and rustic texture, use a mortar and pestle. Grind the garlic and pine nuts first, then add the basil, and finally stir in the cheese and oil.
- 4To freeze pesto for long-term storage, pour it into ice cube trays. Once frozen solid, transfer the pesto cubes to a freezer-safe bag. This allows for easy, single-serving portions.
- 5Always use a high-quality, flavorful extra virgin olive oil, as it is a primary component of the sauce's taste.
- 6For a sharper, saltier flavor, substitute the Parmigiano-Reggiano with Pecorino Romano cheese.
Adapt it for your goals.
Nut-Free Pesto
Replace the pine nuts with an equal amount of raw sunflower seeds or pumpkin seeds (pepitas) for a delicious nut-free version.
Vegan PestoVegan Pesto
Omit the cheese and add 2-3 tablespoons of nutritional yeast to replicate the cheesy, savory flavor. You may need to add a little extra salt.
Arugula PestoArugula Pesto
Substitute half of the basil with fresh arugula for a peppery, spicy kick.
Pesto Rosso (Red Pesto)Pesto Rosso (Red Pesto)
Add 1/2 cup of oil-packed sun-dried tomatoes (drained) to the food processor along with the other ingredients for a rich, red pesto.
Why this is on our healthy list.
Rich in Heart-Healthy Fats
The primary ingredients, extra virgin olive oil and pine nuts, are excellent sources of monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Packed with Antioxidants
Fresh basil and garlic are loaded with antioxidants that help protect your body's cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.
Anti-Inflammatory Properties
Compounds found in basil, garlic, and olive oil, such as eugenol and oleocanthal, have natural anti-inflammatory effects that can help reduce inflammation throughout the body.
Supports Bone Health
Parmigiano-Reggiano cheese is a good source of calcium and phosphorus, essential minerals for building and maintaining strong bones.
Frequently asked questions
One serving of this homemade basil pesto (approximately 1/4 cup or 73g) contains around 378 calories. The majority of calories come from the heart-healthy fats in the olive oil and pine nuts.