Classic Basil Pesto
This bright, herbaceous, and incredibly versatile classic basil pesto sauce comes together in just minutes using a handful of fresh, high-quality ingredients. Unlike store-bought versions, homemade pesto is in a league of its own with the freshness of real basil, richness of good olive oil, and salty depth of aged Parmesan. No cooking involved, no complicated techniques—just a food processor and about ten minutes of your time.
Equipment
- Food processor - 11-cup or larger recommended
- Spatula - For scraping down the sides
- Microplane grater - For Parmesan cheese
- Citrus juicer - For lemon juice
- Small dry non-stick skillet - Optional, for toasting pine nuts
- Measuring cups and spoons
- Airtight glass jar - For storage
Ingredients
- 2 cups fresh sweet basil leaves - about 3 oz or 85g, packed, Genovese or Italian large-leaf basil
- 1/3 cup pine nuts - 50g, raw, shelled
- 3 cloves garlic - large, peeled
- 1 cup Parmigiano-Reggiano cheese - 100g, freshly grated
- 1/2 cup extra virgin olive oil - 120ml, plus more for storing
- 2 tablespoons fresh lemon juice - about 1 small lemon
- 1/4 teaspoon sea salt - or to taste
- freshly cracked black pepper - pinch, optional
Instructions
- Fill a large bowl with cold water and gently submerge basil leaves, swishing to release dirt. Lift leaves out, place in colander, shake off water, then pat completely dry with towels. Remove thick stems, keeping only tender leaves.
- Place pine nuts in a single layer in a dry skillet over medium-low heat. Shake frequently for 2-3 minutes until lightly golden and fragrant. Immediately transfer to a bowl to cool completely.
- Using a microplane or fine box grater, grate Parmigiano-Reggiano into a fluffy pile. Measure out 1 cup (100g) and set aside.
- Place cooled pine nuts, peeled garlic cloves, grated Parmesan, sea salt, and black pepper (if using) into food processor bowl. Pulse in short bursts (5-7 pulses) until nuts and garlic are finely chopped. Scrape down sides.
- Add dried basil leaves on top of the nut and cheese mixture. Pulse again (8-10 pulses) until basil is finely chopped. Scrape down sides.
- With food processor running on low speed, slowly drizzle in olive oil in a steady stream through feed tube. Once oil is fully incorporated, pour in lemon juice. Process 10-15 seconds until smooth and vibrant green.
- Taste pesto and adjust seasoning. Add more lemon juice for brightness, more salt if needed, or more pepper for heat. Use immediately or store properly.
Notes
- Dry basil thoroughly: Wet basil is the number one reason pesto turns out dull and watery. Pat leaves completely dry before blending.
- Toast pine nuts for depth: While optional, toasting adds noticeably richer, nuttier flavor. Watch carefully as they burn fast.
- Don't over-blend: Over-processing heats up the basil and turns pesto brown. Use short pulses and blend for no more than 30 seconds total.
- Storage in refrigerator: Transfer pesto to an airtight jar, press down to remove air pockets, and pour a thin layer of olive oil on top. Store for up to 5-7 days.
- Freezing instructions: Spoon pesto into ice cube trays, freeze until solid, then transfer to freezer-safe bag. Store for up to 3 months. Thaw only what you need.
- Nut substitutions: Replace pine nuts with equal parts walnuts, almonds, cashews, pumpkin seeds (pepitas), or hemp seeds for a different flavor or nut-free version.
- Green swaps: Replace half or all of the basil with kale or arugula for a heartier, peppery variation.
- Pesto with pasta: Toss with hot pasta off the heat and add a splash of starchy pasta cooking water for a silky, coating sauce.
- Chill your olive oil: Place olive oil in the fridge for 15-20 minutes before blending to help keep pesto a brighter green color.
- Always use fresh Parmesan: Pre-grated cheese contains anti-caking agents that prevent smooth blending. Always grate your own for best texture and flavor.