Homemade pesto is much easier than you think and tastes much better than store-bought. Learn How to Make “Real” Fresh Basil Pesto in just 15 minutes with all the tips and tricks to get it right!
It is made with a handful of fresh and flavorful ingredients like pine nuts (or walnuts), garlic, Parmesan cheese, and a generous drizzle of quality extra virgin olive oil.
Pesto can be used in a variety of recipes like mixed with cooked pasta, roasted vegetables, spread on sandwiches, serve with artisan bread, and more. I will share how to use pesto in different recipes, so don’t forget to check the FAQ section.
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One of my favorite things about summer is the bounty of fresh basil. Fresh basil makes many dishes instantly more flavorful and beautiful.
This year we have planted basil in our backyard and the plant is doing so well. It is producing so much basil that we can’t use it up fast enough.
So we always share some with my friends and neighbors.
And with some basil, I use it in different dishes like this Hariyai Paneer tikka and Bread dipping oil. But one of my most favorite ways to use it is in making pesto.
What is Pesto?
Originally from Genoa, Italy, pesto traces its name to the Italian word “pestare,” which means “to crush or pound.” In earlier days, pesto was made by pounding the ingredients in a mortar and pestle.
It’s a classic Italian sauce made of fresh basil, pine nuts, garlic, and grated Parmesan cheese, a drizzle of quality extra virgin olive oil and seasoned simply with salt and black pepper.
Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts.
Pesto is one of my absolute favorite, ultra-flavorful sauces.
Pesto in mortar and pestle
I prefer to make it in Mortar and Pestle for great texture and taste. Sure you can make it in a food processor or blender and It works very well too.
But if you want to taste Real pesto, you have to make it in mortar and pestle. It’s a different level.
I know this method does take considerably more physical effort. But when you taste the made traditional way you’ll forget every pestle-pounding minute. The intensity of the flavors is beyond compare.
It tastes great in pasta, on grilled vegetables, spaghetti squash, salads, toasted bread, pizza, sandwiches, etc.
This fresh basil pesto sauce is
- classic, simple, flavorful, and completely fresh.
- tastes fresh, herbal, nutty, garlicky, luxurious, and infinitely better than store-bought versions.
- easy to make and it’s an easy way to instantly elevate any savory dish
- Easy to customize with what you have on hand
- Extra flavorful and versatile
Ingredients required
Basil: Fresh basil leaves are the base of this pesto recipe. When buying basil make sure it’s vibrant green leaves with no sports or wilting. Rinse and pat dry before making this recipe.
Pine Nuts: Pine nuts bind this sauce and add structure to the pesto. If you are having trouble finding pine nuts, swap them for walnuts, pistachios, or almonds.
Parmesan Cheese: Parmesan cheese adds a little saltiness and helps the pesto stick together. Most of the Parmesan cheese contains rennet. For vegetarian parmesan, try whole food or BelGioioso brand Parmesan cheese
Garlic: adds incredible flavor to homemade basil pesto.
Olive Oil: Not only does olive oil add flavor, but it also helps create an unbeatable creamy and rich consistency. Try to use GOOD quality extra virgin olive oil to get the best pesto.
Salt: You will need a very little salt in this recipe to add the flavor.
Step by step process
First, remove the bad leaves and tough stalks from the basil. Then wash the basil very well and dry them completely on a clean kitchen towel or paper towel. Keep it aside.
Using a mortar and pestle, combine garlic and salt and grind to a paste. (image 1 and 2)
Add Pine nuts and continue to crush with a pestle until slightly chunky paste forms. (image 3 and 4)
Now add basil leaves, a handful at a time, and pound and grind (refer video in recipe card) until the basil completely disintegrates into the rest of the ingredients. (Image 5 and 6)
Once a thick paste has formed, add parmesan cheese in batches and continue to crush them until well combined. (Image 7 and 8)
Now slowly drizzle in olive oil, mix with the pestle until a smooth, creamy, emulsified, sauce forms. (image 9 and 10)
Basil Pesto sauce is ready. Take it out in a mason jar or bowl and use it in recipes as required. Refer to my FAQ section for how to use pesto in different recipes.
Enjoy!
Note – Food processor method is given in recipe card.
Notes, pro-tips, and quick FAQs
- I would highly recommend you to use a weighing scale to measure parmesan cheese for this recipe for the best result.
- You can make pesto in a food processer or blender.
- The pesto should be evenly mixed but not smooth. There should still be small leaves to give texture to the sauce.
- If making in a food processor, scrape down the sides of the bowl or cup as needed.
There are many varieties of basil available in grocery stores and farmers’ markets. Different basil has a slightly different flavor profile.
Italian large leaf – For a traditional basil pesto flavor.
Sweet basil – For a sweeter pesto.
Thai – For a slight spicy kick
You can any basil, but Italian large leaf works best to make pesto sauce.
Pesto Sauce Is Not Just for Pasta. Pesto is a versatile sauce that is easily enjoyed in or on many different dishes be it sides, or appetizers, or entrée.
If you need inspiration, here are the ways I enjoy using basil pesto:
Pesto Grilled Cheese: Brush 2 slices of thick-cut crusty bread with pesto, add cheese slice, butter the outside of the bread, and cook both sides on a skillet until golden brown.
Pesto Tortellini: Use as a sauce over cooked tortellini with parmesan cheese and fresh diced tomatoes.
Pizza: Spread it on a pizza base instead of red pizza sauce.
Bruschetta: Bake slices of a fresh baguette in an oven until golden. Top with pesto, parmesan cheese, and diced fresh tomatoes.
Sandwich: Spread pesto on toasted bread, add your favorite cheese, greens, and tomato.
Roasted potatoes – Spread it on roasted potatoes.
Hummus: Blend 2 Tablespoons of pesto with garlic hummus.
As a Dip: Use it as a dip for crusty bread.
To make focaccia bread
As I said in the ingredients list, you can swap out the pine nuts for any nut of your choice! I particularly like walnuts, almonds, and pistachios.
For a nut-free version, try edamame, pumpkin seeds, hemp seeds, Sunflower seeds, or pepitas.
It’s best to cover your pesto with a thin layer of plastic wrap before sealing your container. This will keep it fresh and green!
Dried basil is great for flavoring soups. But its flavor is very different from fresh basil. So you cannot use it to make pesto.
Use any herb or leafy green. I like a combination of parsley & cilantro, or use part basil and part arugula. Finely chopped kale leaves and spinach are also a great combination with basil! Or you can replace basil with mint, cilantro, parsley, spinach, kale, and arugula.
Punch up the flavor! Add roasted red pepper, sun-dried tomatoes, charred jalapeño, artichoke hearts, chili flakes, sriracha, etc.
The possibilities are endless – let me know if you have a favorite nut and herb variation!
Yes! I like to store my basil pesto the same way I store my green sandwich chutney and ginger-chili paste.
In ice cube trays – If you want to be able to use a little bit of pesto at a time, pour it into ice cube trays and freeze for 1 hour or until hard, then transfer the cubes to freezer bags and keep in the freezer for up to 6 months.
In a freezer-safe jar – Simply put the pesto in the jar. Add 1 tablespoon of extra virgin olive oil on top and freeze.
Thaw frozen homemade pesto in the fridge for a few hours, or if you have stored it in small cubes, you may be able to thaw it out at room temperature for about 30 minutes or so.
To make vegan pesto, substitute parmesan cheese with vegan parmesan cheese or use 2 tablespoon of nutritional yeast.
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How to Make Real Fresh Basil Pesto
Ingredients
- 3 oz. (around 3 cups) Packed Fresh basil (basil is measured after removing tough stalks)
- 4-5 cloves of garlic (large)
- ½ cup – good quality extra virgin olive oil
- 2 oz. (around 1 cup) grated parmesan cheese
- ¼ cup – Pine nuts walnuts or almond works fine too
- ¼ teaspoon – salt
Instructions
- First, remove the bad leaves and tough stalks from the basil. Then wash the basil very well and dry them completely on a clean kitchen towel or paper towel. Note – The basil should weigh 3 oz. (around 3 packed cups) after removing the stalks. Keep it aside.
In Mortar and pestel
- Using a mortar and pestle, combine garlic and salt and grind to a paste.
- Add Pine nuts and continue to crush with a pestle until slightly chunky paste forms.
- Now add basil leaves, a handful at a time, and pound and grind (refer video in recipe card) until the basil completely disintegrates into the rest of the ingredients.
- Once a thick paste has formed, add parmesan cheese in batches and continue to crush them until well combined.
- Now slowly drizzle in olive oil, mix with the pestle until a smooth, creamy, emulsified, sauce forms.
- Basil Pesto sauce is ready. Take it out in a mason jar or bowl and use it in recipes as required. Refer to my FAQ section for how to use pesto in different recipes.
- Enjoy!
In food Processor
- Take out a food processor. Place the basil leaves, pine nuts, parmesan cheese, and garlic cloves in the food processor. Cover the food processor and pulse until finely ground.
- Turn the food processor to low speed, as it’s running slowly drizzle in olive oil until a smooth pesto with some smaller pieces is formed, about 30 to 40 seconds.
- Then add in the salt. Pulse again until a smooth, thick pesto sauce is formed.
- Pesto sauce is ready. Place it in a Mason jar or air-tight container, cover the jar or container with plastic wrap to cover the surface with no air space, close the lid and refrigerate until ready to use.
Video
Notes
- I would highly recommend you to use a weighing scale to measure parmesan cheese for this recipe for the best result.
- You can make pesto in a food processer or blender.
- As I said in the ingredients list, you can swap out the pine nuts for any nut of your choice! I particularly like walnuts, almonds, and pistachios.
- For a nut-free version, try edamame, pumpkin seeds, hemp seeds, Sunflower seeds, or pepitas.
- To prevent the pesto from turning brown, It’s best to cover your pesto with a thin layer of plastic wrap before sealing your container. This will keep it fresh and green!
- Use any herb or leafy green. I like a combination of parsley & cilantro, or use part basil and part arugula. Finely chopped kale leaves and spinach are also a great combination with basil! Or you can replace basil with mint, cilantro, parsley, spinach, kale, and arugula.
- Punch up the flavor! Add roasted red pepper, sun-dried tomatoes, charred jalapeño, artichoke hearts, chili flakes, sriracha, etc.
- The pesto should be evenly mixed but not smooth. There should still be small leaves to give texture to the sauce.
- If making in a food processor, scrape down the sides of the bowl or cup as needed.
- To make vegan pesto, substitute parmesan cheese with vegan parmesan cheese or use 2 tablespoon of nutritional yeast.
- For quick FAQs, please scroll the page up.
- Ingredients substitutions are given above the recipe card.
Nutrition
Warm Regards,
Dhwani.
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