A delicious basic recipe for pesto made with fresh basil leaves, garlic, cheese, pine nuts, and extra virgin olive oil. I’ve included substitutions and easy instructions for making homemade pesto with ingredients you already have on hand.
The best pesto I’ve ever tasted was in Cinque Terre in Italy. Though it’s such a simple food to make, their pesto was like no other I’d ever had. So while I was there, I kindly harassed every pesto shop owner I encountered, hoping they’d reveal to me their secrets, but all I could get out of them was that it’s all about the fresh ingredients. I have a feeling they used a traditional mortar and pestle too.
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About the Ingredients
Herbs
Traditional, classic pesto recipes are made from basil leaves, however, you can make pesto out of other herbs as well. Sometimes we substitute half the basil for fresh parsley or even spinach as a way to get our toddler to eat more greens. I often add a few chives for an onion-y, garlicky flavor that pairs perfectly in pesto. Arugula can also be tossed into pesto for a stronger peppery variation.
Cheese
The most common cheese you’ll find in pesto recipes is Parmesan, but there are other hard cheeses you can use, and each will yield a slightly different flavor. My favorite version so far is half Parmesan and half Pecorino, the latter of which is a more delicate cheese that pairs wonderfully with the saltiness of Parmesan.
Nuts
Pine nuts are the traditional choice, but other neutral flavored nuts like walnuts, almonds, or even pistachios can be substituted if you have them in your pantry instead.
Toasting the pine nuts helps to really bring out their flavor. Sometimes I skip this step if I’m being lazy, but if I want to impress someone (say, my mother-in-law), I’ll go for the toasting. It’s always 100% worth it in the end.
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2 Ways to make fresh pesto
Mortar and pestle method
This requires a little bit of patience and elbow grease. Using a mortar and pestle, you’ll grind the ingredients together by hand. You’ll need a large mortar and pestle to make pesto this way. It takes a little longer, but your arm will get a free workout!
Food processor or blender method
The recipe below utilizes the food processor method for ease and simplicity. It’s fast and easy to use while creating the perfect consistency.
There are so many ways to use pesto
My favorite is to toss it with pasta like this creamy chicken pesto pasta. I like to thin out the sauce with a few tablespoons of cream or water from the cooked pasta. It can be served with potatoes, chicken, or fish. Pesto i’s also a common spread for sandwiches, bruschetta, pizza, and caprese salad.
Storing fresh pesto
I always store fresh pesto in a lidded jar for an airtight seal. It lasts up to a week if you store it this way in the fridge.
Fresh Basil Pesto
A delicious basic recipe for pesto made with fresh basil leaves, garlic, cheese, pine nuts, and extra virgin olive oil.
Ingredients
- 2 cups packed fresh basil leaves* (without the stalks)
- 3 cloves garlic, minced
- ¼ cup pine nuts, preferably toasted**
- ½ cup extra virgin olive oil
- ½ cup finely grated Parmesan cheese (or Pecorino cheese, or a combination)
- Salt and freshly ground pepper, to taste
Instructions
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Place basil leaves, garlic, and nuts into the bowl of a food processor and pulse until roughly chopped. Scrape down the sides with a rubber spatula as needed.
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Add olive oil slowly in a steady stream while food processor is running (to help prevent separation) until you get a smooth paste.
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Add the cheese and pulse several more times. Don’t over process. You want each of the ingredients to retain their texture. Season with salt and pepper.
Recipe Notes
Storage instructions
Place pesto in a jar and cover with lid. Pesto will keep for a week in the refrigerator when using an airtight container.
Substitution Notes:
Half of the basil leaves can be substituted with spinach or parsley if desired.
Pine nuts can be substituted with walnuts or almonds if you don’t have any on hand.
How to toast the pine nuts:
To toast the pine nuts, place them on a baking sheet and bake for 5-8 minutes in a preheated 350℉/180℃ oven, or until lightly browned and fragrant. Allow to cool before using. Alternately, you can toast them in a skillet over medium-low heat for a few short minutes.
Laila says
I had a go at making this and it was delicious 😀 Basil is not something we really use in my family, but I think your recipe allowed it to make a good first impression. So it was worth buying those three basil pot plants…. x)
Thanks Shiran!
Shiran says
That’s so great to hear! Thank you so much Laila!