Basil Pesto
There’s something undeniably magical about basil pesto. The moment you toss it with a bowl of al dente pasta spread it on a crispy slice of bread, or drizzle it over a fresh Caprese salad, you’re transported straight to the sunny hills of Italy. It’s one of those recipes that’s as versatile as it is delicious, and once you’ve made your own, you’ll never want to return to the store-bought stuff again.
The most important ingredient in basil pesto is fresh basil. Whether you pluck it straight from your garden or grab it from your local market, the key is to use the freshest basil you can find.
Now, for the pine nuts. You could toss them in raw, but taking the extra minute to toast them enhances their natural nuttiness, adding a rich depth to your pesto worth every second of patience. Just keep an eye on them because pine nuts can go from golden to burned quickly!
Freshly grated Parmesan is a game-changer. It adds a slightly creamy texture to the pesto and a salty bite that perfectly balances the sweetness of the basil. Garlic brings everything together with its bold, pungent flavor. But be careful—too much, and it can overpower the delicate basil. I like to stick to three cloves, but if you’re a garlic lover, feel free to add more!
A splash of lemon juice is optional, but I love how it brightens up the pesto, adding a zesty freshness that cuts through the richness of the olive oil and cheese. If you’ve never tried it, you’re in for a treat.
When it comes to making pesto, there’s an art to it. You can use a food processor, which is fast and easy, but if you want to, you can go old-school with a mortar and pestle. It’s a bit more work, but the texture and flavor are so much more rewarding. There’s something almost meditative about crushing those basil leaves by hand, watching the vibrant green color intensify as the oils release.
The possibilities are endless once you’ve whipped up a batch of your homemade pesto. Toss it with pasta for a quick and satisfying dinner, slather it on a sandwich, stir it into soups, or use it as a marinade for grilled meats. You can even freeze it in ice cube trays for a burst of summer flavor in the depths of winter!
Basil Pesto
Ingredients
- ⅓ cup pine nuts
- 2 cups fresh basil leaves, packed
- 3 garlic cloves
- ½ cup extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- salt and pepper to taste
- 1-2 teaspoons lemon juice (optional)
Instructions
- Place a dry, non-stick skillet over medium-low heat. Add the pine nuts in a single layer, ensuring they are evenly spread out.
- Stir the pine nuts frequently with a wooden spoon or shake the skillet to prevent burning. This helps them toast evenly.
- Watch closely—pine nuts can go from golden brown to burnt in seconds. They should be ready in about 3-5 minutes. When toasted remove from heat and allow to cool slightly.
- In a food processor, combine the basil leaves, toasted pine nuts, and garlic. Pulse several times until the ingredients are finely chopped.
- With the food processor running, slowly add the olive oil in a steady stream. This helps emulsify the pesto and creates a smooth consistency.
- Add the grated Parmesan cheese and pulse a few more times until well combined.
- Season with salt and pepper to taste. If desired, add a little lemon juice for a touch of brightness. Enjoy!
Notes
If storing, transfer the pesto to a jar or airtight container. Cover the top with a thin layer of olive oil to prevent oxidation and maintain the vibrant green color.
Store in the refrigerator for up to a week or freeze for up to 3 months.
