Description
This homemade basil pesto sauce is a fresh and vibrant Italian classic that’s perfect for pasta, sandwiches, or as a dip. Made with fresh basil, toasted pine nuts, garlic, Parmesan cheese, and olive oil, it comes together quickly in a food processor for a flavorful and versatile sauce.
Ingredients
Scale
Ingredients
- 2 cups fresh basil leaves, stems removed
- ⅓ cup pine nuts, lightly toasted
- ½ cup grated Parmesan cheese
- 2 cloves garlic, crushed
- ¼ tsp salt
- Pinch of black pepper
- ½ cup olive oil
Instructions
- Prepare Ingredients: Remove the basil leaves from the stems and lightly toast the pine nuts in a dry skillet until golden to enhance their flavor.
- Pulse Basil, Pine Nuts, and Garlic: Place the basil leaves, toasted pine nuts, and crushed garlic into a large food processor. Pulse 20-30 times or until the basil is finely chopped but not pureed.
- Incorporate Olive Oil: Turn the food processor on and slowly drizzle in the olive oil to emulsify the mixture and create a smooth consistency.
- Add Cheese and Seasoning: Add the grated Parmesan cheese, salt, and black pepper to the mixture. Pulse just until combined and you achieve your desired pesto texture.
- Serve or Store: Use the pesto immediately for the freshest taste, or cover with plastic wrap directly on the surface and store in an airtight container in the refrigerator for up to one week.
Notes
- Lightly toasting pine nuts brings out a richer flavor but can be skipped if desired.
- For a thinner sauce, add more olive oil gradually.
- Use fresh, high-quality basil for the best flavor.
- Store leftover pesto by covering the surface with plastic wrap to prevent browning.
- Pesto can also be frozen in ice cube trays for long-term storage.
