Description
This homemade basil pesto sauce is a vibrant, fragrant, and easy-to-make condiment perfect for enhancing pasta, sandwiches, salads, and more. Made with fresh basil, toasted pine nuts, garlic, Parmesan cheese, and rich olive oil, this classic Italian sauce comes together quickly using a food processor for a smooth, flavorful finish.
Ingredients
Scale
Herbs and Nuts
- 2 cups fresh basil leaves (stems removed)
- â…“ cup pine nuts (lightly toasted)
Cheese and Seasonings
- ½ cup grated Parmesan cheese
- 2 cloves garlic (crushed)
- ¼ teaspoon salt
- Pinch of black pepper
Liquids
- ½ cup olive oil
Instructions
- Prepare ingredients: Remove basil leaves from stems and lightly toast the pine nuts in a dry pan until golden and fragrant; crush the garlic cloves.
- Pulse basil, pine nuts, and garlic: Place basil leaves, toasted pine nuts, and crushed garlic in a large food processor. Pulse 20-30 times or until the basil is finely chopped but not pureed.
- Add olive oil: Turn the food processor on and slowly drizzle in the olive oil while running, allowing the mixture to emulsify into a smooth sauce.
- Incorporate cheese and seasonings: Add grated Parmesan cheese, salt, and black pepper to the processor. Pulse just until combined to keep a slightly textured consistency.
- Store or serve: Use the pesto immediately for best flavor or store it covered with plastic wrap in an airtight container in the refrigerator for up to one week to keep it fresh.
Notes
- Lightly toasting pine nuts enhances their flavor and adds depth to the pesto.
- Use fresh basil leaves for the best vibrant color and aroma.
- Adjust garlic and salt quantities to taste.
- To prevent oxidation and browning, cover the surface of the stored pesto with a thin layer of olive oil before sealing the container.
- Pesto can also be frozen in ice cube trays for longer storage.
