Description
This Homemade Pesto is a vibrant, fresh sauce made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. Perfect for pasta, sandwiches, or as a dip, it’s a versatile condiment that adds flavor to any dish.
Ingredients
Units
Scale
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper
Instructions
1. Toast the Pine Nuts (Optional):
- Heat a dry skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
2. Blend the Ingredients:
- In a food processor, combine the basil leaves, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
3. Season the Pesto:
- Add salt and black pepper to taste. Pulse a few more times to combine.
4. Serve or Store:
- Use immediately as a sauce for pasta, a spread for sandwiches, or a dip.
- To store, transfer to an airtight container and drizzle a thin layer of olive oil on top to prevent browning. Refrigerate for up to 1 week or freeze for up to 3 months.
Notes
- Make It Nut-Free: Substitute pine nuts with sunflower seeds or skip nuts entirely.
- Variations: Add a squeeze of lemon juice for brightness or a pinch of red pepper flakes for heat.
- Freezing Tip: Freeze pesto in ice cube trays for easy portioning.