Pesto
Bright, fresh, and bursting with flavor, this homemade pesto recipe is a versatile kitchen staple that comes together in just 10 minutes—no cooking required! Made with classic ingredients like fragrant fresh basil, toasted pine nuts, nutty Parmesan cheese, and rich extra virgin olive oil, this pesto delivers the perfect balance of creamy, savory, and herbaceous goodness. A hint of garlic and an optional squeeze of lemon juice add depth and brightness, elevating this sauce to gourmet levels. Perfect for pasta, sandwiches, or as a dip, this recipe is simple yet elegant, making it an essential for any home cook looking to add a touch of vibrant Italian flavor to their meals. Enjoy this quick and easy pesto fresh from your blender, or store it for up to a week to savor its irresistible taste anytime.
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Recipe Information
Ingredients
- 2 cups fresh basil leaves
- 0.25 cup pine nuts
- 0.5 cup Parmesan cheese (grated)
- 2 large garlic cloves
- 0.5 cup extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 teaspoon lemon juice (optional, for brightness)
Instructions
Wash the fresh basil leaves thoroughly under cold water to remove any dirt. Pat them dry using a clean kitchen towel or paper towels.
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until they turn golden and release their aroma. Remove from the skillet and let them cool slightly.
In a food processor or high-speed blender, combine the basil leaves, toasted pine nuts, grated Parmesan, and garlic cloves.
Pulse the mixture a few times until the ingredients are roughly chopped and combined.
While the processor is running, slowly drizzle in the extra virgin olive oil. Stop occasionally to scrape down the sides of the bowl to ensure everything is evenly mixed.
Once the mixture is smooth and creamy, add salt, black pepper, and the optional lemon juice. Pulse a couple of times to incorporate.
Taste the pesto and adjust the seasoning if needed by adding more salt, pepper, or lemon juice.
Transfer the pesto to an airtight container or use it immediately over pasta, as a spread, or however desired. Store leftovers in the refrigerator for up to 1 week, covering the surface with a thin layer of olive oil to prevent oxidation.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.3 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1389 mg | 107% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
