Description
This Homemade Basil Pesto is a vibrant, fresh, and creamy Italian sauce made from toasted pine nuts, fresh basil, lemon juice and zest, garlic, olive oil, and Parmesan cheese. Ready in just 10 minutes, it adds a burst of flavor to pasta, sandwiches, grilled meats, and more.
Ingredients
For the Pesto
- ½ cup raw pine nuts
- 2 cups packed fresh basil leaves
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, chopped
- ½ cup extra virgin olive oil
- ½ cup freshly finely grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Toast the pine nuts: Heat a small skillet over medium-low heat. Add the pine nuts and stir frequently for about 3 to 4 minutes until they turn golden and fragrant. Watch closely to prevent burning. Remove from heat and let them cool in a small bowl for 5 minutes.
- Combine ingredients in food processor: Place the cooled pine nuts, fresh basil, lemon juice, lemon zest, and chopped garlic into a food processor. Pulse in short bursts of 5 to 10 seconds until the mixture is finely chopped.
- Emulsify with olive oil: While the food processor runs on low speed, slowly drizzle in the olive oil to help create a smooth and creamy texture. Pause and scrape down the sides of the bowl occasionally to incorporate all ingredients evenly.
- Add cheese and seasonings: Add the grated Parmesan cheese, salt, and black pepper. Pulse a few more times until the pesto comes together into a vibrant, smooth sauce. Taste and adjust seasoning as needed.
- Serve or store: Use the pesto immediately as a sauce for pasta, a topping for grilled meats or fish, a spread for sandwiches, or a dollop on crostini. Alternatively, store in an airtight container in the fridge for up to a week.
Notes
- Toast the pine nuts carefully to avoid bitterness from burning.
- Use fresh basil for the best flavor; packed means tightly filled into the measuring cup.
- For a nuttier flavor, try substituting walnuts or almonds.
- Parmesan adds richness; use freshly grated instead of pre-grated for superior taste.
- Store leftover pesto covered with a thin layer of olive oil to prevent browning.
- This pesto freezes well; freeze in small portions for quick use later.