Basil Pesto Recipe – Garlic Parmesan & Pine Nut Blend

Last Updated on 4 months by Neha Deshmukh

Basil Pesto Recipe – Garlic Parmesan & Pine Nut Blend

Hey everyone! If you’re anything like me, you’re always looking for ways to add a burst of fresh flavor to your meals. And honestly, nothing does it quite like a vibrant, homemade pesto. This Basil Pesto Recipe is a total game-changer – it’s quick, easy, and so much better than anything you can buy in a jar. I first made this when I was craving a taste of Italy and didn’t want to spend hours in the kitchen. It instantly transported me!

Why You’ll Love This Recipe

This pesto isn’t just delicious; it’s incredibly versatile. Seriously, you can toss it with pasta, spread it on sandwiches, swirl it into soups, or even use it as a pizza base. Plus, it comes together in just 10 minutes – 5 for prep and 5 for blending! It’s perfect for a weeknight meal or when you’re having friends over and need a quick appetizer. And let’s be real, who doesn’t love a recipe that’s both impressive and effortless?

Ingredients

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

• 1 cup packed basil leaves (about 30g)
• 3 garlic cloves
• 3 tbsp pine nuts (about 25g)
• 1/4 cup parmesan cheese, grated (about 30g)
• 1/4 cup extra virgin olive oil (about 60ml)

Ingredient Notes

Let’s talk ingredients for a sec. Using good quality ingredients really makes a difference here!

• Pine Nuts: These little guys are key to that classic pesto flavor. They can be a bit pricey, so don’t be afraid to toast them lightly in a dry pan for a few minutes to bring out their flavor.
• Parmesan Cheese: Freshly grated Parmesan is always best. Pre-grated cheese often contains cellulose, which can affect the texture of your pesto. Look for Parmigiano-Reggiano for the most authentic Italian flavor! Different regions in Italy have their own preferences – some use Pecorino Romano for a sharper taste.
• Extra Virgin Olive Oil: A good quality extra virgin olive oil will give your pesto a lovely fruity flavor. I like to use a Ligurian olive oil if I can find it, as that’s where pesto originates!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, grab your blender or food processor. Add in the basil leaves, garlic cloves, pine nuts, and parmesan cheese.
2. Now, pour in the extra virgin olive oil.
3. Blend everything together until it’s smooth and creamy. You might need to scrape down the sides a couple of times to make sure everything gets incorporated. Don’t over-blend, though – you want a little bit of texture!
4. And that’s it! Your pesto is ready to use.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect pesto:

• Wash and thoroughly dry your basil leaves. Any excess water will make your pesto watery.
• Don’t be afraid to adjust the garlic. If you’re a garlic lover like me, feel free to add an extra clove!
• Taste as you go. Adjust the salt and pepper to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pesto Adaptation: Swap the Parmesan cheese for nutritional yeast. It won’t have exactly the same flavor, but it’s a great substitute! My vegan friend swears by this.
• Nut-Free Pesto Adaptation: Replace the pine nuts with sunflower seeds or pumpkin seeds.
• Spice Level – Adding Chili Flakes: A pinch of red pepper flakes adds a lovely kick. My husband loves this!
• Festival Adaptations – Italian Feast: Serve alongside a beautiful antipasto platter, crusty bread, and a glass of Italian wine for a truly authentic Italian experience.

Serving Suggestions

Okay, so you’ve made your pesto… now what? Here are a few of my favorite ways to enjoy it:

• Toss it with your favorite pasta – spaghetti, linguine, and penne all work well.
• Spread it on a sandwich or wrap.
• Use it as a dip for vegetables or crackers.
• Swirl it into scrambled eggs or omelets.
• Spread it on pizza dough instead of tomato sauce.

Storage Instructions

Leftover pesto can be stored in an airtight container in the refrigerator for up to one week. To keep it from turning brown, drizzle a little extra olive oil over the top before sealing the container.

FAQs

Got questions? I’ve got answers!

• What kind of basil is best for pesto? Genovese basil is the traditional choice, but sweet basil will also work well.
• Can I make pesto without pine nuts? Yes! You can substitute with walnuts, almonds, or sunflower seeds.
• How can I prevent my pesto from turning brown? The olive oil layer helps! Also, make sure your basil is completely dry before blending.
• Can I freeze pesto? Absolutely! Freeze it in ice cube trays for easy portioning.
• What is the best way to use leftover pesto? Honestly, there’s no bad way! Get creative and experiment.