Pesto Recipe

Why You’ll Love This Recipe

This classic Pesto Recipe is a vibrant and flavorful Italian sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It’s quick to prepare and incredibly versatile—perfect for tossing with pasta, spreading on sandwiches, or drizzling over grilled meats and vegetables. Its bright green color and bold taste make it a go-to favorite for adding instant freshness to any dish.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh basil leavesgarlic clovespine nutsParmesan cheese (freshly grated)extra virgin olive oilsalt and pepperlemon juice (optional for brightness)

directions

In a food processor or blender, combine basil leaves, garlic, and pine nuts. Pulse until coarsely chopped.

Add Parmesan cheese and pulse again until well combined.

While the machine is running, slowly drizzle in olive oil until the mixture is smooth and emulsified.

Season with salt and pepper to taste. Add a splash of lemon juice if desired for extra brightness.

Use immediately or store as directed.

Servings and timing

This recipe yields about 1 cup of pesto.Preparation time: 10 minutesTotal time: 10 minutes

Variations

Substitute walnuts, almonds, or sunflower seeds for pine nuts.

Use spinach, kale, or arugula in place of some or all of the basil.

Try Pecorino Romano for a sharper cheese flavor.

Add a pinch of red pepper flakes for a spicy kick.

Mix in a bit of cream or ricotta for a creamy pesto variation.

storage/reheating

Store pesto in an airtight container in the fridge for up to 5 days.To prevent browning, pour a thin layer of olive oil over the top.Can be frozen in ice cube trays and transferred to bags for up to 3 months.Thaw in the fridge or stir directly into hot pasta—no reheating required.

FAQs

Do I need a food processor?

A blender works too, though texture may vary. A mortar and pestle is traditional.

Can I make it without cheese?

Yes, omit the cheese or use a vegan alternative for a dairy-free version.

Why is my pesto bitter?

Too much garlic or over-blending can cause bitterness. Use a light hand with garlic and blend just until smooth.

How do I thin pesto?

Add more olive oil or a bit of pasta cooking water to loosen it.

Is pesto only for pasta?

No—spread it on toast, swirl into soup, or use it as a dip or marinade.

Can I use pre-grated cheese?

Freshly grated cheese is best for texture and flavor, but pre-grated can be used in a pinch.

Can I use dried basil?

Fresh basil is essential for authentic pesto. Dried won’t provide the same flavor or texture.

Conclusion

This homemade Pesto Recipe is a quick, fresh, and flavorful way to elevate your meals. Whether you’re dressing pasta, spreading it on a sandwich, or using it as a sauce or dip, its vibrant taste and versatility make it a staple worth mastering. Keep a batch on hand and discover endless ways to enjoy this green gem.

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