Basil Pesto Recipe
Basil pesto is a timeless sauce that bursts with bright, herbaceous flavor and pairs perfectly with countless dishes. This Basil Pesto recipe brings garden-fresh basil to life in just minutes.
Vibrant, nutty, and endlessly versatile, this sauce transforms simple meals into something truly special. Keep it on hand for pasta, sandwiches, or roasted veggies anytime.
Fresh Ingredients for Basil Pesto
- Basil leaves – The star of the show, delivering that signature vibrant, peppery punch.
- Olive oil – Adds rich smoothness, binding the flavors together beautifully.
- Pine nuts – Lend a buttery texture and subtle depth when toasted.
- Cashews – Provide extra creaminess and mild sweetness.
- Garlic cloves – Add a sharp, aromatic kick to balance the herbs.
- Lemon juice – Brightens the pesto with a hint of citrusy tang.
- Parmigiano Reggiano – Optional but brings savory umami depth.
- Salt and black pepper – Essential for rounding out all the fresh flavors.
How to Make Basil Pesto in Minutes
Lightly toast the pine nuts and cashews in a dry skillet to coax out their rich, nutty notes. Let them cool slightly, then toss them into a blender or food processor with fresh basil leaves, garlic, lemon juice, Parmigiano Reggiano if using, salt, and pepper.
Pour in the olive oil gradually, blending until the mixture reaches a creamy, spoonable consistency. Taste and adjust seasoning as needed, adding a splash more oil if you prefer a looser sauce.
Tips & Flavorful Twists for Basil Pesto
Toasting the nuts may be optional, but it’s highly recommended—it layers in a deeper flavor that makes each spoonful more satisfying. For a dairy-free version, skip the Parmigiano Reggiano or try a tablespoon of nutritional yeast for a cheesy note without the cheese.
Switch up the nuts to whatever you have on hand—walnuts or almonds can work well in a pinch. For a twist, blend in a handful of baby spinach to stretch the basil or give the pesto a milder flavor.
Drizzle this basil pesto over grilled chicken, swirl it into soups, or spread it on sandwiches for an instant burst of freshness.
Keeping Basil Pesto Fresh
Store any leftover basil pesto in an airtight jar in the refrigerator for up to a week. To keep the vibrant green color, pour a thin layer of olive oil over the top before sealing.
For longer storage, freeze pesto in ice cube trays, then transfer the cubes to a freezer-safe bag. Thaw only what you need and stir well before using to revive its silky texture and bright taste.
Basil Pesto Recipe
Ingredients
- ¼ cup raw cashews
- ½ teaspoon salt
- ¼ cup raw pine nuts
- 2 teaspoons fresh lemon juice
- 2 cups tightly packed fresh basil leaves
- ¼ cup grated Parmigiano Reggiano optional
- ⅔ cup olive oil plus additional if needed
- Freshly ground black pepper to taste
- 3 cloves garlic
Instructions
- Toast the cashews and pine nuts in a dry skillet set over medium-low heat for approximately five minutes, stirring occasionally until lightly golden. Transfer the toasted nuts to a food processor or high-powered blender. Incorporate the basil leaves, garlic cloves, lemon juice, Parmigiano Reggiano if using, salt, black pepper, and olive oil. Process by pulsing in a food processor until well combined or gradually increase speed in a blender, employing the tamper as needed, until the mixture achieves a smooth, creamy consistency.
