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This homemade pesto puts those jars on the grocery shelf to shame. With just five ingredients and five minutes, you get a bright punch of flavor that transforms everything from pasta to sandwiches. If you have fresh basil on the counter and a handful of pantry basics, you are halfway there.
When I first tried making pesto at home, I could not believe the difference—my family now insists we keep a jar in the fridge at all times.
Ingredients
- Fresh basil leaves: use bright and fragrant leaves for the most vivid flavor look for bunches with unwilted stems and no black spots
- Garlic cloves: lend a gentle kick always use freshly peeled cloves for that zippy aroma
- Pine nuts: bring nutty richness toast them lightly for deeper flavor if you like or substitute walnuts for a twist
- Freshly grated Parmesan: ensures full-bodied cheesy notes opt for real Parmigiano-Reggiano if you can
- Kosher salt and freshly cracked black pepper: help every flavor pop freshly ground is best for the most complexity
- Olive oil: ties the sauce together choose a fruity extra-virgin oil for the best finish
Step-by-Step Instructions
- Prep the Ingredients:
- Rinse the basil leaves well and pat them completely dry. Peel the garlic cloves and measure out the pine nuts and Parmesan so everything is ready to go
- Blend the Base:
- Place the basil garlic pine nuts and Parmesan in the bowl of your food processor. Add a pinch of salt and a crank or two of black pepper. Process for about thirty seconds until everything is finely minced. Pause and scrape the sides so nothing sticks in the corners
- Slow-Stream the Oil:
- With the food processor running on low speed pour in the olive oil in a thin steady stream. This helps the pesto emulsify and turn luscious thick and glossy. If it seems too thick you can drizzle in another spoonful or two of oil
- Taste and Adjust:
- Scoop out a little taste. Add more salt or pepper until it sings with flavor. Sometimes I add a squeeze of lemon for brightness if the basil is especially strong
- Store and Serve:
- Spoon the pesto into a small jar or airtight container. Press a thin layer of olive oil on top to help keep the color vibrant. Store in the fridge and use within a week
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I am always amazed how the scent of basil hits as I open the jar. My kids get excited just seeing that swirl of green ready for their noodles or toast.
Storage Tips
Home pesto is best enjoyed within a week but you can also freeze it in ice cube trays for single portions. Always make sure to press a little extra olive oil over the top to keep it bright instead of turning dark. Thaw overnight in the fridge for best texture.
Ingredient Substitutions
If pine nuts are pricey or hard to find try using toasted walnuts or even sunflower seeds for a nut-free option. No fresh basil? A combination of parsley and a little fresh spinach works nicely in a pinch. For a dairy-free pesto skip the cheese and add a squeeze of lemon and two spoonfuls of nutritional yeast.
Serving Suggestions
Toss your pesto with hot cooked pasta or dab it on homemade pizza right after baking. Stir a spoonful into scrambled eggs for a flavorful breakfast or layer it onto sandwiches with roast vegetables or chicken. For a quick appetizer swirl into Greek yogurt for a vibrant dip.
Cultural Context
Pesto has its roots in Liguria Italy where every grandmother claims her version is the best. Traditionally it is made with a mortar and pestle but the food processor is now just as common in home kitchens everywhere. Using fresh local basil in the summer months makes it taste almost like a trip to the Italian Riviera.
Frequently Asked Questions
- → What type of basil is best?
Sweet Italian basil delivers classic flavor and bright green color. Use fresh leaves for best results.
- → Can I substitute the pine nuts?
Yes, walnuts or almonds can be used if pine nuts aren’t available, but flavor will slightly differ.
- → How do I store fresh pesto?
Refrigerate in an airtight container for up to one week, covering the surface with a thin layer of oil to prevent browning.
- → Is it possible to freeze pesto?
Absolutely. Portion into small containers or ice cube trays and freeze for later use. Thaw before serving.
- → What dishes pair well with pesto?
Pesto shines tossed with pasta, spread on sandwiches, drizzled over grilled vegetables, or as a pizza base.