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Fresh Basil Pesto

A bright and bold homemade basil pesto made with fresh ingredients like basil, Parmesan, olive oil, and toasted pine nuts. Perfect for pasta, sandwiches, and more.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 cups fresh basil leaves packed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 garlic cloves
  • Salt and pepper to taste

Method
 

  1. Toast the pine nuts in a small pan over low heat until golden, about 3-4 minutes. Stir frequently and remove from heat once golden to avoid burning. Let cool before using.
  2. Place the cooled pine nuts and garlic cloves into a food processor. Pulse until finely chopped.
  3. Add the basil leaves and grated Parmesan. Pulse until the mixture becomes a thick green paste.
  4. With the food processor running, slowly pour in the olive oil. Blend until the pesto reaches a creamy consistency.
  5. Season with salt and pepper to taste. Adjust garlic or olive oil if needed based on flavor and consistency preferences.

Notes

For a nut-free version, skip the pine nuts or substitute with walnuts, almonds, or cashews. Store in an airtight jar with a thin layer of olive oil on top in the fridge for up to a week or freeze in portions. Great on pasta, sandwiches, pizza, or even mixed into eggs and dips.