Homemade Basil Pesto
A Classic Italian Recipe
Basil is one of the easiest herbs to grow in the kitchen garden, and if you’re pruning and maintaining it properly, you’ll have harvests all season. Make a batch of classic pesto using our favorite, easy recipe, which is sure to be a crowd-pleaser.
When you’re harvesting your basil for pesto, ensure you’re snipping the stem of the plant above a set of leaves, rather than pulling individual leaves.
Homemade pesto is a delightful and versatile sauce that can elevate the flavor of various dishes.
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts (you can also use walnuts for a different flavor)
3 garlic cloves, peeled
1 cup extra-virgin olive oil
Salt and pepper, to taste
Instructions
Prepare the Basil:
Wash the basil leaves thoroughly and pat them dry using a paper towel. Ensure that the leaves are completely dry to prevent the pesto from becoming too watery.
Toast the Nuts:
If using pine nuts, lightly toast them in a dry skillet over medium heat until they become fragrant and golden. Be attentive, as they can burn quickly. If using walnuts, you can toast them in the same way.
Combine Ingredients:
In a food processor, combine the basil, grated Parmesan cheese, toasted pine nuts (or walnuts), and peeled garlic cloves.
Blend:
Pulse the ingredients until they are finely chopped. Scrape down the sides of the food processor with a spatula to ensure everything is evenly processed.
Stream in the Olive Oil:
With the food processor running, gradually stream in the extra-virgin olive oil until the pesto reaches your desired consistency. You may need more or less oil, depending on your preference.
Season:
Add salt and pepper to taste. Remember that Parmesan is salty, so start with a small amount of salt and adjust as needed.
Adjust Consistency:
If the pesto is too thick, you can add more olive oil to achieve the desired texture. If it's too thin, you can add more nuts or cheese.
Store:
Transfer the pesto to a jar or airtight container. To prevent oxidation, press a layer of plastic wrap directly onto the surface of the pesto before sealing the container. Store in the refrigerator.
Use your homemade pesto as a pasta sauce, spread it on sandwiches, mix it into salads, or use it as a flavorful topping for grilled vegetables. Get creative and enjoy the fresh, vibrant taste of homemade pesto.
Grow Your Own Basil
Learn how to grow your own productive and beautiful kitchen gardens with our Garden Coaching or Garden Consult sessions - and you’ll have more basil than you can use fresh, dried or prepared.