Authentic Basil Pesto Recipe – Garlic & Parmesan Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Basil Pesto Recipe – Garlic & Parmesan Delight

Hey everyone! There’s something just magical about a vibrant, fresh pesto. It instantly elevates any dish, and honestly, it’s one of those recipes that makes you feel like a kitchen superstar – even if you’re a beginner! I first made this pesto years ago for a simple pasta night, and it’s been a family favorite ever since. Today, I’m sharing my go-to authentic basil pesto recipe with you. It’s quick, easy, and bursting with flavour.

Why You’ll Love This Recipe

This pesto isn’t just delicious; it’s incredibly versatile. Ready in just 10 minutes, it’s perfect for a weeknight meal or a last-minute gathering. Plus, it’s a fantastic way to use up a glut of fresh basil from your garden (or the farmer’s market!). You’ll love how the bright, herbaceous basil combines with the sharp Parmesan and fragrant garlic. It’s a flavour explosion!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing pesto:

• 1.25 cups (approximately 30g) chopped fresh basil leaves
• 1 big garlic clove
• 0.25 cup (approximately 30g) pine nuts
• 3 tbsp (approximately 45ml) olive oil
• 0.25 cup (approximately 30g) Parmesan cheese, grated
• 1 tsp garlic salt
• 0.25 tsp pepper

Ingredient Notes

Let’s talk ingredients for a moment. A truly great pesto starts with quality components!

• Fresh Basil: Seriously, don’t even think about using dried basil here. Fresh basil is non-negotiable. Genovese basil is the classic choice, with its sweet and slightly peppery flavour.
• Parmesan Cheese: Use a good quality Parmesan, preferably Parmigiano-Reggiano. Pre-grated cheese often contains cellulose, which can affect the texture. Grating it yourself makes a huge difference!
• Pine Nuts: These little guys are pricey, I know! But they add a unique richness and flavour that’s hard to replicate. You can toast them lightly in a dry pan for extra flavour, but watch them carefully – they burn easily.
• Olive Oil: A good extra virgin olive oil is key. It adds flavour and helps create that beautiful, emulsified texture.

Interestingly, pesto making varies across Italy! Some regions add a little lemon juice for brightness, while others include a touch of Pecorino Romano cheese alongside the Parmesan.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be amazed.

1. First, grab your food processor. Add the basil leaves, pine nuts, and garlic. Process until everything is finely chopped. Don’t worry about getting it perfectly smooth at this stage.
2. Next, add the Parmesan cheese and pulse a few more times until it’s well combined. You want it to be incorporated, but still a little textured.
3. Now, scrape down the sides of the food processor with a spatula. This ensures everything gets evenly processed. Add the garlic salt, pepper, and olive oil. Process until everything is smooth and creamy. You might need to pause and scrape down the sides a couple of times.
4. And that’s it! Your pesto is ready to go. Serve immediately, or store it for later (more on that below!).

Expert Tips

Want to take your pesto game to the next level? Here are a few tips I’ve learned over the years:

• Consistency is Key: If your pesto is too thick, add a little more olive oil, one teaspoon at a time, until you reach your desired consistency.
• Preventing Oxidation: Pesto can turn brown quickly due to oxidation. To minimize this, press a piece of plastic wrap directly onto the surface of the pesto before storing.
• Maximum Freshness: For the best flavour, use your pesto within a few days.

Variations

Pesto is surprisingly adaptable! Here are a few fun twists:

• Vegan Pesto Adaptation: Swap the Parmesan for nutritional yeast (about 2-3 tablespoons) and use sunflower seeds or pumpkin seeds instead of pine nuts. My vegan friends swear by this!
• Spice Level: Add a pinch of red pepper flakes for a little kick. My husband loves this – he adds a generous pinch!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it.
• Summer/Winter Basil Variations: In the winter, when basil isn’t as readily available, you can use a mix of basil and parsley. It won’t be exactly the same, but it’s still delicious.

Serving Suggestions

Okay, so you’ve made the pesto… now what? The possibilities are endless!

• Pasta Pairings: The classic! Toss it with your favourite pasta shape – spaghetti, linguine, and penne all work beautifully.
• Spread It: Use it as a spread on sandwiches, wraps, or crackers.
• Grilled Meats/Fish: A dollop of pesto adds incredible flavour to grilled chicken, fish, or steak.
• On Pizzas: Swirl a little pesto onto your homemade pizza before baking.

Storage Instructions

Leftover pesto? Lucky you! Store it in an airtight container in the refrigerator for up to 5 days. As mentioned earlier, press plastic wrap directly onto the surface to prevent browning. You can also freeze pesto in ice cube trays for longer storage. Once frozen, transfer the pesto cubes to a freezer bag.

FAQs

Got questions? I’ve got answers!

• What is the best basil to use for pesto? Genovese basil is the classic choice, but sweet basil also works well.
• Can I use other nuts instead of pine nuts? Yes, you can! Walnuts, almonds, or even sunflower seeds are good substitutes.
• How do I prevent pesto from turning brown? Press plastic wrap directly onto the surface of the pesto to minimize oxidation.
• Can I freeze pesto? Absolutely! Freeze it in ice cube trays for easy portioning.
• What is the origin of pesto? Pesto originates from Genoa, in the Liguria region of Italy. It’s a centuries-old recipe that’s been passed down through generations.

Enjoy making this delicious and authentic basil pesto! Let me know in the comments how it turns out for you. Happy cooking!