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Basic Basil Pesto is kind of a misleading name because although this is a simple and classic Pesto recipe, it is anything but basic! There are so many different variations, but this is my very favorite Basil Pesto go-to recipe. It is simple, flavorful and versatile. Three of the very best recipes’ greatest features!
Ingredients
Basil
The Star of the show! You can purchase 2 Cup pre-packed Fresh Basil leaves in most grocery stores. You can also find live, hydroponic basil in the produce section which will be as fresh as you can get unless you have your own Basil growing in your garden like my friend Abby at @wagardenjournal, which is even better!
Garlic
You will need two big fat cloves of garlic for this recipe. But you know, as with anything in cooking, if you like it even more garlicky, feel free to add more! I would recommend starting with 2 cloves first, because like salt, you can always add more, but you’ll have a heck of a time making it less garlicky if you go too crazy!
Olive Oil
You will want a nice Olive Oil for this. Even though it is oil, it still has a flavor, and it can taste stale or bitter if it is not fresh.
Parmesan Cheese
This is another place you won’t want to cheap out. Not that you need to spend a lot of money on an expensive piece of parmesan. All I am saying is don’t use the tall green can, if ya know what I mean. Get a little block from the (nice) cheese section in your grocery store and grate it yourself. Like the oil, this will make a big difference.
Pine Nuts
Ok, I know Pine Nuts can be spendy. I saw the price on a bag at Costco the other day and about choked on my ravioli sample! ???? Don’t worry, this recipe does not call for a lot of pine nuts, just 1/4 cup. The best way to purchase these, if you think you will only use them for this recipe, is by buying a small amount in the bulk section of your grocery store. If you don’t have a bulk section, you can find a tiny bag in the section with the baking supplies. It will be with the other baking nuts. Buying a small amount won’t break the bank, and keep in mind you can freeze any Pine Nuts that you don’t use. This is what I do to make sure they stay fresh!
How to Make Basil Pesto
For the amount of flavor and options you have with Pesto, it really is a huge bang-for-your-buck type of recipe! It takes very little effort. If you have a food processor, Vitamix, Immersion Blender, or even a mortar and pestle, you can make this! Simply combine the Basil, Garlic and Pine Nuts and process, blend, or grind them all together until you have a thick paste. Then, slowly drizzle the Olive Oil in while your machine is running. Once it is all incorporated, you can add the cheese and blend for a couple of seconds to incorporate it, or simply mix it in by hand. Add a little Salt and Pepper to Taste and that is it!
The best thing is, it gets even better as it sits! To store it, cover and seal it with a snap lock lid, or plastic wrap and keep in the fridge. You can also put it in an ice cube tray and freeze and then bring it out, a cube at a time, as needed!
How to Use Basil Pesto
The ways to use this Pesto are endless!! You can use it in all the traditional ways such as a sauce for a pizza, pasta, or a fresh and delicious Caprese Salad. Or, if you are feeling creative, you can make something like these sweet little Ladybug Crostini!
I hope you enjoy making this pesto! If you do make it, I would love to hear from you in the comments below. How did you use it? Thank you and thank you for visiting Mollie in Montana~*! ♥️
Basil Pesto
Equipment
- 1 Food Processor, Vitamix, Immersion blender OR mortar and pestle
Ingredients
- 2 Cups Fresh Basil Leaves
- 2 Garlic Cloves
- ¼ Cup Pine Nuts You may substitute walnuts if you'd like
- ½ Cup Olive Oil
- ½ Cup Freshly grated Parmesan
- Salt to taste
Instructions
- Add the Fresh Basil leaves, Pine Nuts and Garlic cloves to the food processor and process for about 10 seconds until ingredients are all coarsely chopped.
- Slowly drizzle the olive oil in while the food processor is running. Stop food processor when all the olive is gone.
- Add Grated Parmesan cheese and process for about 3 seconds until cheese is incorporated.
- Taste and add salt if you prefer it a little saltier.
- Scoop into a mason jar or bowl and seal and refrigerate until you are ready to use it!
Notes
Notes
- A Food Processor is the easiest way to make this, but if you don’t have one, you can use a powerful blender, an immersion blender, or a mortar and pestle.
- You may substitute the Pine Nuts for Walnuts if you’d like.
- Use a fresh Olive Oil. It doesn’t have to be expensive, but Olive Oil can get stale if it too old. So, taste it before you use it!
- Make sure you use a freshly grated parmesan. You can buy a small chunk in the (nice) cheese section of your grocery store. Don’t use the Green Can Parm! ????
- If you don’t think you will use all the Pesto within a few weeks, you can put it in an ice cube tray and freeze until you are ready to use!
- Enjoy! ♥️
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