Name: Easy Homemade Pesto Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 2 1/2 cups Fresh Basil Leaf; 3 cloves Garlic; 1/3 cup Pine Nuts; 1/2 cup Parmigiano-Reggiano; 1/2 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 1/2 cup Extra-Virgin Olive Oil

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Introduction

This easy homemade pesto is a fresh and flavorful sauce that comes together in minutes. With vibrant basil, toasted pine nuts, and rich Parmesan, it’s perfect for pasta, sandwiches, or as a dip.

A wooden spoon rests flat, filled with vibrant green pesto sauce that has a slightly coarse texture and glistens with a light shine. Around the spoon on a white marbled surface, several fresh, bright green basil leaves with visible veins are positioned at the corners, adding a natural touch. Small, pale pine nuts are sprinkled loosely around the spoon, some clustered near the leaves and others near the sauce. A small drop of pesto sits to the right of the spoon, showing its thick and smooth consistency. The overall scene is bright and fresh with natural colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Fresh Basil Leaf
1/3 cup Pine Nuts

1/2 cup Parmigiano-Reggiano
3 cloves Garlic

1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper

1/2 cup Extra-Virgin Olive Oil

Instructions

Step 1: Place the fresh basil leaves, pine nuts, Parmigiano-Reggiano, garlic, salt, and ground black pepper in a food processor. Blend until the ingredients are evenly mixed and finely ground. Use a spoon or spatula to scrape down the sides to ensure everything is well combined.
Step 2: With the food processor running, slowly pour in the extra-virgin olive oil until the pesto reaches a smooth consistency. Serve immediately or store for later use.

Tips & Variations

Toast the pine nuts lightly in a dry skillet before blending to enhance their flavor.
Substitute walnuts or almonds for pine nuts for a different nutty taste.
Add a squeeze of lemon juice to brighten the pesto’s flavor and prevent it from darkening.

Use a mortar and pestle for a more rustic texture instead of a food processor.

Storage

Store pesto in an airtight container in the refrigerator for up to 5 days. To prevent browning, pour a thin layer of olive oil over the top before sealing. Pesto can also be frozen in ice cube trays for up to 3 months; thaw as needed. Reheat gently or use directly in hot dishes.

How to Serve

A wooden spoon lies on a white marbled surface, filled with a thick, bright green pesto sauce that has a slightly chunky texture. Around the spoon, small pale pine nuts are scattered, along with fresh green basil leaves that are shiny and smooth, adding vibrant color contrast. There is also a small drop of pesto near the spoon on the surface. The whole scene is bright with natural light highlighting the rich green and wood tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen basil for pesto?

While fresh basil gives the best flavor and texture, frozen basil can be used in a pinch. Keep in mind the pesto may be less vibrant and slightly watery.

How do I prevent pesto from turning brown?

To keep pesto bright green, store it with a thin layer of olive oil on top and keep it airtight in the fridge. Using lemon juice in the recipe also helps slow oxidation.