Classic Pesto Recipe
Classic Pesto
A vibrant, aromatic sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables, this classic pesto adds a burst of flavor to any dish.
Ingredients
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2 cups fresh basil leaves, packed
-
1/2 cup grated Parmesan cheese
-
1/3 cup pine nuts
-
2 cloves garlic
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1/2 cup extra-virgin olive oil
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Salt and black pepper, to taste
-
Optional: 1–2 tsp lemon juice for brightness
Instructions
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Toast Pine Nuts (Optional):
In a small skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Let cool. -
Blend Ingredients:
In a food processor or blender, combine basil, toasted pine nuts, garlic, and Parmesan. Pulse until finely chopped. -
Add Olive Oil:
With the processor running, slowly drizzle in olive oil until the mixture forms a smooth paste. -
Season:
Add salt, black pepper, and optional lemon juice to taste. Pulse briefly to combine. -
Serve or Store:
Use immediately with pasta, pizza, sandwiches, or as a dip.
Equipment
-
Food processor or blender
-
Skillet (for toasting nuts)
-
Measuring cups and spoons
-
Spatula
Timing
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Prep Time: 10 minutes
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Cook Time (toasting nuts, optional): 3 minutes
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Total Time: 13 minutes
Serving Size
Makes about 3/4 cup, serves 4–6
Classic Pesto
Equipment
- Food processor or blender
- Skillet (for toasting nuts)
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and black pepper to taste
- Optional: 1–2 tsp lemon juice for brightness
Instructions
- Toast Pine Nuts (Optional):
- In a small skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Let cool.
- Blend Ingredients:
- In a food processor or blender, combine basil, toasted pine nuts, garlic, and Parmesan. Pulse until finely chopped.
- Add Olive Oil:
- With the processor running, slowly drizzle in olive oil until the mixture forms a smooth paste.
- Season:
- Add salt, black pepper, and optional lemon juice to taste. Pulse briefly to combine.
- Serve or Store:
- Use immediately with pasta, pizza, sandwiches, or as a dip.
Frequently Asked Questions (FAQs)
Can I make pesto without pine nuts?
Yes. Walnuts, almonds, or cashews are great substitutes for pine nuts.
Can I make pesto without Parmesan?
Yes. Nutritional yeast can be used for a dairy-free, cheesy flavor.
Can I freeze pesto?
Yes. Pesto freezes well in ice cube trays for individual portions.
Can I make pesto ahead of time?
Yes. Prepare it in advance and refrigerate or freeze. It tastes best within a few days if fresh.
Can I use spinach or arugula instead of basil?
Yes. Spinach, arugula, or a mix of greens works for a different but delicious flavor.
Can I make a vegan pesto?
Yes. Replace Parmesan with nutritional yeast and ensure no dairy is used.
How long will pesto last in the fridge?
Fresh pesto lasts 4–5 days in an airtight container.
How do I prevent pesto from browning?
Drizzle a thin layer of olive oil on top and store in an airtight container.
Can I use a blender instead of a food processor?
Yes. Blend in small batches for best consistency.
Can I add lemon juice or zest?
Yes. Lemon juice or zest adds brightness and helps preserve the green color.
How To Store Classic Pesto
Refrigerator:
Store in an airtight container with a thin layer of olive oil on top for up to 4–5 days.
Freezer:
Freeze in ice cube trays or small containers for up to 3 months. Thaw in the refrigerator before use.
Serving Tips:
Stir well before using, and toss with pasta, grilled vegetables, or as a sandwich spread.
