Looking for a bright, fast sauce that lifts any weeknight meal? This basil pesto is fresh, punchy, and ready in minutes.
This sauce tastes herbal and nutty, with a creamy texture that clings to pasta or sandwiches. It’s bright from basil and lemon, rich from Parmesan and olive oil, and has a little crunch from toasted pine nuts. Make it to brighten simple dinners, dress up roasted veggies, or stir into soups for an instant flavor boost.
Top reasons to make this basil pesto:
- It takes about 10 minutes to make.
- It uses simple ingredients you can keep on hand.
- It’s versatile use it on pasta, sandwiches, or as a dip.
Why You’ll Love This Recipe
- Ready in 10 minutes
- Made with pantry staples and fresh basil
- Versatile: pasta, sandwiches, salads, and more
- Freezer-friendly for quick meal boosts
Try it tossed with pasta or as a quick sauce for a ready-made idea, check a simple pairing like 25-minute fresh pesto linguine to see how well pesto can carry a meal.
Ingredients of Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts, toasted
- 3 garlic cloves, peeled
- Salt to taste of Basil Pesto
Step-by-Step Instructions of Basil Pesto
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant; cool slightly.
- Add the basil leaves, toasted pine nuts, and garlic to a food processor. Pulse until coarsely chopped.
- Add the grated Parmesan and pulse to combine.
- With the motor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
- Taste and season with salt to your liking. If too thick, add a little more olive oil or a splash of water and pulse once.
- Transfer the pesto to a jar or bowl and serve right away or chill for later.
Tips for Success
- Use fresh, bright basil leaves; old, wilted leaves give a dull flavor.
- Toast pine nuts lightly for deeper flavor, but watch them closely they burn fast.
- If you like a thinner pesto for tossing with pasta, add olive oil or a splash of pasta cooking water.
Substitutions & Variations of Basil Pesto
To Make It Vegan/Gluten-Free:
- Swap Parmesan for 3 tablespoons of nutritional yeast for a cheesy flavor (vegan).
- Pesto is naturally gluten-free; just check add-ins like crackers or bread used with it.
Variations:
- Replace pine nuts with toasted walnuts or almonds for a different nutty note.
- Add a handful of baby spinach for a milder green and extra nutrients.
- Stir in lemon zest or a squeeze of lemon juice for extra brightness.
- Mix in sun-dried tomatoes or roasted red peppers for a twist on flavor.
Storage Instructions of Basil Pesto
Refrigerator:
- Store pesto in an airtight container for up to 5 days. Press a thin layer of olive oil on top to slow browning.
Freezer:
- Freeze pesto in ice cube trays, then pop cubes into a freezer bag. Use within 3 months. Thaw cubes as needed.
Make-Ahead:
- Make pesto up to 3 days ahead and keep chilled, or freeze portions for quick future meals.
Frequently Asked Questions (FAQ) of Basil Pesto
Can I use frozen basil?
- Yes. Fresh basil is best, but frozen basil works in a pinch. Thaw and drain excess liquid before processing.
How can I stop pesto from turning dark?
- Press a thin layer of olive oil on the surface and keep it tightly covered in the fridge. Freezing results in the least color change.
Can I make pesto without a food processor?
- Yes. Finely chop the basil, toast and roughly chop the nuts, then mash together with a fork while slowly mixing in olive oil.
Final Thoughts
Basil Pesto is a tiny jar of sunshine for busy cooks quick to make, full of flavor, and ready to lift simple meals into something special. Try it this week, then come back and tell me how you used it leave a comment and a star rating to share your favorite tweak or pairing.
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Bright Basil Pesto for Busy Weeknights
This fresh and punchy basil pesto sauce is quick to make and elevates any meal.
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts, toasted
- 3 garlic cloves, peeled
- Salt to taste
Instructions
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant; cool slightly.
- Add the basil leaves, toasted pine nuts, and garlic to a food processor. Pulse until coarsely chopped.
- Add the grated Parmesan and pulse to combine.
- With the motor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
- Taste and season with salt to your liking. If too thick, add a little more olive oil or a splash of water and pulse once.
- Transfer the pesto to a jar or bowl and serve right away or chill for later.
Notes
Use fresh basil for the best flavor and toast pine nuts carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian