Basil Pesto Best Homemade Version
Basil Pesto Best Homemade Version
Fresh homemade basil pesto is easy to make and better than any store-bought version. It came together in minutes and was delicious! !
Basil pesto is one of my favorite sauces! I love that it tastes delicious with many of my favorite foods. Spread it on a piece of sourdough bread or use it as the main sauce for homemade pizza. So many possibilities!
Favorite Pesto
Pesto is a sauce made with chopped basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. There are many different foods you can put pesto on. Some of these include pastas, paninis, sandwiches, pizzas, breakfast items, and more!
The pesto was fresh and full of flavor. I also love the bold green color – so pretty! Did you know it’s easy to make at home? I like to make a large batch of this delicious pesto and freeze most of it for later use when I need it. Having fresh pesto on hand is super handy.
Homemade pesto is also a lovely little gift. Put it in a pretty container or glass jar, wrap it up, and gift it with some pasta or a loaf of bread. Cute, right?
You will be making this pesto for years. One you homemade, you’ll never go back – at least I won’t! This recipe is easy and delicious, and I make sure to have the ingredients on hand at all times. We loved how it turned out and can’t wait to use it on some of our favorite dishes.
How to Make Pesto
I think homemade pesto is better than store bought. Not only does this pesto taste incredible, it’s one of the easiest recipes ever! You basically throw everything into the food processor and you’re done.
make sure you have fresh herbs for this recipe. It will make all the difference!
herbal. Blend basil, parsley, and garlic in a food processor until combined.
pine nuts. Add the pine nuts and process until the mixture is nice. (Total about 1 minute).
cheese. Then grate the cheese!
season. Add lemon juice while the machine is running, then drizzle with olive oil. Mix and mix until all combined. Then pour the pesto into any container you like. Add a pinch of salt and pepper and you’re done!
Storage Tips
shop Leftovers in an airtight container in the refrigerator for up to a week.
freeze Up to 3 months in an airtight and freezer-safe container.Let it thaw in the fridge overnight, then you may need to add more cheese/olive oil
For some recipes that use pesto, check out:
Course Dress Code
Italian
Prep time 15 minutes
Total time 15 minutes
Serving Size 2 cups
Calories 1405 kcal
by Lil’ Luna
- 4 cups packed fresh basil leaves
- 1/4 cup parsley
- 2 teaspoons minced garlic
- 1 cup pine nuts
- 1 1/2 cups grated Parmigiano-Reggiano cheese
- 1 TB lemon juice
- 2/3 cup extra virgin olive oil
- salt and pepper to taste
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Using a food processor, pulse the basil, parsley, and garlic for about 30 seconds, until combined and finely chopped. Add the pine nuts and process until fine, about another 30 seconds. Grind into cheese.
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With the machine running, add the lemon juice and slowly drizzle in the olive oil. Blend until fully incorporated and the pesto is thoroughly incorporated. Transfer to a bowl and season with salt and pepper.
Tried and real finds:
- Difficulty: easy
- How much to feed: 2 cups
- Any changes made: add more olive oil, use minced garlic
- Any suggestions for next time: none
Adapted from The New York Times of Cooking.