hile pesto is delicious under any circumstances, there’s nothing quite as tasty as pesto that’s been made fresh. This basil pesto recipe is a classic, and it works well with all kinds of dishes. Whether you pair it with pasta or spread it on a sandwich, you’re in for a tasty and healthy treat.
You may be concerned that making pesto will be a complicated task, but that isn’t the case at all. This recipe is simple enough for even novice chefs to follow, and it’s delectable enough for everyone to enjoy. It should be a staple in any kitchen.
A Taste of Northern Italy: Fresh Basil Pesto
A healthy and delicious fresh basil pesto.
Amount Per Serving
Calories from Fat 207
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Total Carbohydrates 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 cups fresh basil, loosely packed
- ¼ cup toasted pine nuts
- 2 – 4 garlic cloves, peeled (amount based on personal taste and strength of garlic variety used).
- 2/3 cup Parmesan cheese, freshly grated
- 1/3 cup plus 2 tablespoons really good extra virgin olive oil
- Salt and pepper, to taste
- Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, peeled garlic gloves and Parmesan cheese to food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.
- Add remaining olive oil and/or additional grated Parmesan cheese to achieve the desired consistency. Season with salt and pepper, to taste.
Be generous with fresh basil and only use high-quality Parmesan cheese and extra-virgin olive oil.
Fresh basil won’t keep forever, so if you ever find yourself having too much of this aromatic greenery, head back to this page and try this recipe!
You can always use the good ol’ “mortar and pestle” when making pesto when a food processor is not available.
Protip: You can freeze pesto for up to 3 months. Put pesto in ice cube trays, sealed in ziplock then freeze.
Get a taste of Northern Italy by serving this pesto warm with ciabatta bread.