Fresh Basil Pesto

Freezer-friendlyBasilPesto

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

Photography Credit: Elise Bauer

Every year we plant basil and every year the plants do so well that we can’t use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste.

Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Basil pesto recipes often call for pine nuts but you can easily substitute walnuts.

Basil is a powerfully aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves.

The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as strongly.

Fresh Basil Pesto

If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

How to make homemade pesto

Fresh Basil Pesto Recipe

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  • Prep time: 15 minutes
  • Yield: Makes 1 cup

Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.

Ingredients

  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • 1/4 teaspoon salt, more to taste
  • 1/8 teaspoon freshly ground black pepper, more to taste

Special equipment:

Method

1 Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

2: Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3 Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

4 Stir in salt and freshly ground black pepper, add more to taste.

Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

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Links:

How to Freeze Basil - great tips from Kalyn's Kitchen

Basil Pesto

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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349 Comments / Reviews

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Did you make it? Rate it!

  • Curt

    Excellent recipe. Easy to make. Delicious.

    xxxxxyyyyy

  • Ann

    Fabulous. I added half a cube of cream cheese and 1/4 cup of cream

    xxxxxyyyyy

  • Diane Zalk

    Wonderful! My husband says that ordinarily he wouldn’t even put pesto into his top ten pasta sauces, but he said this one is easily in his top five.

    xxxxxyyyyy

  • Maggie J

    Great [email protected] We have walnut trees so I roasted and used 2x the amount of roasted nuts- delicious!

    xxxxxyyyyy

  • Ann

    Hi, how long will it last in the fridge (as the recipe is written)?

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