Homemade Basil Pesto

Elevate your dishes with homemade basil pesto! Follow this simple recipe to create a flavorful, fresh pesto perfect for pasta, and sandwiches, spread it on toast, use it as a dip, and dollop it on everything! This Fresh Basil Pesto is as bright and delicious as it gets.

This classic recipe is made with just the right blend of fresh basil leaves, toasted pine nuts, garlic, and parmesan cheese. It’s amazingly flavorful, deliciously aromatic, and adaptable enough to slather on pretty much anything.

Summer isn’t complete without Fresh Basil Pesto because it is extremely versatile. It enhances the flavor of dishes like steak, chicken, fish, vegetables, and pasta. After combining the ingredients and forming into a tube shape, simply slice whatever size portion you need and freeze the rest. Easy-breezy to prepare and bursting with flavor! Homemade pesto is surprisingly easy to make from scratch. This pesto recipe also keeps well in the refrigerator and freezer.

History of Pesto

Originally from Genoa, Italy, pesto traces its name to the Italian word “pestare,” which means “to crush or pound.” The term “pesto” comes from the Italian word “pestare”, meaning “to pound,” referencing the traditional method of preparation using a mortar and pestle. Its modern form, known as Pesto alla Genovese, typically includes fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. For hundreds of years, pesto was made by pounding the ingredients in a mortar and pestle. It dates back to Roman times when Genoans would crush walnuts with herbs and garlic.

The origins of pesto can be traced back to ancient Rome and Greece, where similar herb and nut pastes were used. By the 18th and 19th centuries, pesto had become a staple of Ligurian cuisine, celebrated for its fresh, aromatic flavors.

The most popular variety of pesto now is made by “crushing” basil, garlic, pine nuts, olive oil, and some hard cheese in a food processor or blender, It’s fun to use a mortar and pestle, but the modern way is much easier.

Some idea to use Homemade basil pesto

Homemade basil pesto is incredibly versatile and can elevate a wide range of dishes. Here are some delicious ways to use your pesto:

• First, Classic Pesto Pasta and Pesto Pasta Salad: Toss cooked pasta with pesto for a quick and flavorful meal. Add cherry tomatoes, pine nuts, and Parmesan for extra texture and taste
• Second, Pesto Chicken Sandwich: Spread pesto on toasted bread, then layer with grilled chicken, fresh mozzarella, and sun-dried tomatoes.
• Third, Pesto Veggie Wrap: Use pesto as a spread in a wrap filled with roasted vegetables, greens, and feta cheese
• Next, Pesto Pizza: Spread pesto over pizza dough as a base sauce, then top with cheese, vegetables, and your favorite proteins. Bake until the crust is crispy and the cheese is melted.
• Then, Pesto Bruschetta: Spread pesto on toasted baguette slices and top with sliced tomatoes and a sprinkle of sea salt.
• And Pesto Dip: Serve pesto as a dip with fresh vegetables, pita chips, or crusty bread.
• Also, Pesto Grilled Chicken: Marinate chicken breasts in pesto before grilling for a flavorful, herb-infused meal.
• Then, Pesto Veggies: Toss your favorite vegetables with pesto before grilling or roasting for a tasty side dish.
• Next, Pesto Omelet: Fold a spoonful of pesto into an omelet with your choice of fillings like spinach, mushrooms, and cheese.
• Pesto Egg Sandwich: Spread pesto on a toasted English muffin and add a fried egg and avocado slices.
• Last but not least, Pesto Quinoa: Mix pesto with cooked quinoa, and add roasted vegetables or protein for a complete meal.

Experiment with these ideas or combine them to create your unique dishes. Enjoy the versatility and fresh flavor of your homemade basil pesto! if you have other unique ideas on what to serve with this basil pesto. Please do let me know!

Ingredients of Homemade Basil Pesto Recipe

• Toasted Pine Nuts; Pine nuts add structure and a light nutty flavor to the pesto. Make sure to toast them first if you haven’t. their buttery texture and mild nutty flavor make the perfect addition to basil pesto and give it its smooth, silky texture. However, they are the most expensive nuts out there. you can easily substitute walnuts, pistachios or almonds in their place.
• Fresh Basil Leaves are tightly packed; Fresh basil leaves are the base of this pesto recipe. Rinse and pat dry before using. Grab the freshest basil you can find with little signs of limpness or browning. And, try to pack the two cups with the smaller, more tender leaves for the best flavor.
• Garlic; garlic adds incredible flavor to homemade pesto. It adds so much flavor and a bit of pungent flavor to the sauce (in a good way). Add more or less, depending on your tastes.
• Parmesan Cheese; Fresh parmesan cheese adds a little saltiness and helps the pesto stick together. deep umami quality that makes pesto irresistible. I highly recommend freshly shredding your parmesan for the best results and flavor!
• Salt and Freshly Ground Black Pepper; Both add flavor and you can add them to taste. Add just a small pinch of salt and adjust from there, as the parmesan naturally adds saltiness. 
• Extra Virgin Olive Oil; Olive oil is the main liquid and helps create a creamy, rich consistency. A high-quality extra virgin olive oil is another opportunity to greatly improve your pesto

How to Make Homemade Basil Pesto Recipe

Begin by toasting the pine nuts in a dry skillet over medium heat for about 3-4 minutes. Stir frequently to ensure they don’t burn. Once golden and fragrant, remove them from the heat and let them cool for a few minutes.

Secondly, place the cooled, toasted pine nuts into the bowl of a food processor. Blitz them on high speed for about 10 seconds, or until they are finely chopped but not yet a paste.

Then, add the fresh basil leaves, garlic cloves, grated Parmesan cheese, salt, and black pepper to the food processor with the pine nuts. Pulse the mixture in short bursts for about 15-20 seconds, or until well chopped.

With the food processor running at a low speed, slowly drizzle in the olive oil through the feed tube. Continue to process the mixture for about 1-2 minutes, or until the pesto reaches a smooth consistency.

Pause the processor and scrape down the sides of the bowl with a spatula. Taste the pesto and adjust the seasoning if needed, adding more salt or pepper according to your preference. Process for an additional 10-15 seconds if you make any adjustments.

Next, transfer the pesto to an airtight container. If you’re using it immediately, serve it over pasta, as a spread, or in your favorite dish. Enjoy your freshly made basil pesto!

Finally, that’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. As a result, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!

Tips for Storage

You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

To prevent your pesto from browning in the fridge, pour a layer of olive oil on top before tightly covering or sealing the pesto.

To Refrigerate: Store in an airtight container for up to one week. You want to minimize exposure to the air to prevent discoloration and spoiling. Drizzling the top with olive oil will also help keep the air away from the sauce.

To freeze: Portion pesto into ice-cube trays. Once frozen, transfer the individual cubes to a freezer-safe zip bag or container, label, and freeze for up to 3 months. You can also transfer the pesto directly to freezer-safe zip bags and lay flat in the freezer. 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.

Are you interested in making this homemade basil pesto?

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