Basil Pesto is one of the most classic sauces known to the world. It's blend of fresh basil, pine nuts, extra-virgin olive oil, and Parmesan cheese and absolutely delicious!
Not only is this one of the most simple things to make, but it is exceptionally versatile. Use it in pastas, as a dipping sauce, or drizzled over a perfectly cooked steak. It’s a win-win for everybody!
Let's get started!
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And, if you're in the market for my Italian-inspired dishes, you've come to the right spot!
Try my Pesto Lasagna, White Chicken Lasagna Soup, or my Buttered Noodles (they're basically a quick and easy alfredo noodle situation and so good!).
What You'll Need And A Word About Simplicity
Basil Peso is as fresh and simple a sauce as you can get. Minimal ingredients, minimal prep, and absolutely amazing. But because it has such a short ingredient list, make sure your getting the best quality you can get.
Fresh Basil Leaves - Pick vibrant green basil leaves that look pretty. You can easily tell is basil is bruised or old. Basil Pesto is the perfect recipe to make when basil is spilling out of your garden in the summer.
Parmesan Cheese - USE A GOOD ONE. Don't you dare use the stuff in a can with green lid for the recipe. That's not even cheese. Buy proper parmesan cheese. Note: You can tell real parm because the rind will be stamped and from Italy.
Pine Nuts - I love them for basil pesto, but you can use just about any nut you prefer!
Lemon - Acid enhances the flavor of food. Adding a little lemon to this basil pesto recipe with take it over the top. It will singgggggggg with just a bit of lemon!
Extra Virgin Olive Oil - Again, get a good quality one. You will be able to taste it as the olive oil is a big part of this recipe.
Kosher Salt - My preferred salt for seasoning. Read below on how to use it.
Fresh Ground Pepper - Grind it yourself. Fresh ground pepper has almost a floral essence that is amazing.
Buy Now → Kosher Salt and How To Use It
This seems like a very strange thing for me to talk about, but honestly, most people don't know how to use salt correctly. For a super simple, fresh recipe like a basil pesto, it's a very important thing.
Salt is a subjective ingredient, so everyone has a different idea of how much is enough. I know that is my husband did the cooking, he would salt us out of house and home.
I've got a couple of pointers to help you out so that every recipe you make is perfect. Salt enhances the flavor of food, you just need to know a few things so you can make that food the best it can be!
First off, do away with iodized salt. It's an abomination in my opinion. It's bleached, chemical-laden, and bitter. I don't use or or even own any.
Second, use kosher salt to season and flaky sea salt to finish. I also keep Celtic salt and Baja Gold to add to my bone broths for their mineral content.
Third, season in layers. when you add an ingredient, add a pinch. Add another ingredient, add a pinch. And, taste as you go.
So for this Basil Pesto recipe, add a pinch in the first step. Go on to the next step and add some more and so on and so forth. And, at the end, if you feel like you need some more, just add it.
And, remember you can always add it, but you can never take it away!
Tips and Tricks
- Use fresh basil for Basil pesto. Dried basil won't work here.
- Give the basil a rough chop before adding it to the food processor.
- Toast the pine nuts first. It enhances their flavor and it's super easy. Just add them to a skillet over medium heat for a few minutes. Keep them moving around and when you can barely detect a toasty scent, they're done!
Serving Ideas
Everything! Toss it with pasta, combine it with some mayo for a sandwich spread, drizzle it over roasted veggies and chicken or grilled steak and shrimp. Anything you want to freshen up or brighten the flavor of, add some basil pesto. It's also great stirred into pasta salad! You cannot go wrong!
Frequently Asked Questions
Is this basil pesto recipe gluten-free?
This pesto recipe is 100% gluten-free! No need to worry about gluten sensitivities with this wonderful sauce!
Can I make this basil pesto recipe dairy-free?
Substitute the parmesan cheese with nutritional yeast to make this recipe dairy-free. You can omit it all together as well.
Basil Pesto Recipe
Ingredients
- ¼ cup pine nuts, toasted
- 2 tablespoon lemon juice
- 2 cups basil leaves, loosely packed
- ½ cup parmesan cheese, grated
- ½-2/3 cup extra virgin olive oil
- kosher salt and fresh ground pepper, to taste
Instructions
- In a food processor, combine the pine nuts, lemon juice, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, and pulse to briefly combine. For a smoother pesto, add more olive oil. You can make it as chunky or smooth as you wish.
Notes
Nutrition
Storage Instructions
- Store in an air-tight container in the fridge for up to 3 days.
- Freeze the pesto in ice cube trays to enjoy all year long! Freeze it in the trays then transfer to a zip top bag. The cubes will stay good up to 3 months!
If you guys make this Easy Basil Pesto, be sure to leave a comment and/or give this recipe a rating!
Thank you!
I am so incredibly happy that you are here! I hope you try my Basil Pesto recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram or Facebook! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Other Fantastic Recipes You'll Love
Pastina - An all-time favorite comfort food recipe. Also known as "Italian Penicillin" I could eat this by the pound. It's quick, easy, and perfect anytime!
Salsa Verde - A awesome twist on a classic tomato salsa! It's light and bright and tangy and just too good!
Skillet Lasagna - A one-pot, quick and easy, beyond delicious dinner option that even the pickiest person in the house will love. It's a staple around here!
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