Fresh Basil Pesto

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

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.

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.

Fresh Basil Pesto Recipe

  • Prep: 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

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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263 Comments / Reviews

  • Brandon

    Was looking for recipes to make after growing my own basil. Turned out really good!

  • Sue R

    I've made this recipe in the past, last week and now a double batch to use up all the basil we grew. It's great except because I'm lazy and don't want to grate the cheese so I throw it and whole garlic cloves into the food processor first untill finely chopped then the rest. I've also started using walnuts because they are cheaper than pinenuts plus I like their health benefits.

    xxxxxyyyyy
  • Nia Vere-Nicoll

    Great proportions. I actually always freeze my pesto with the cheese in it and it is perfect from the freezer.

    xxxxxyyyyy
  • Diana

    Absolutely the best pesto recipe that I've had. Made 3 batches and stored it in the fridge; it was still great after 6 weeks!

    xxxxxyyyyy
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