One of my favorite things to plant in my garden is basil because then I can stockpile it and make this best ever homemade basil pesto recipe. Whether you grow it or you just have a bunch of it leftover after making a recipe, this recipe is out of this world so give it a try.
Why Make This Basil Pesto Recipe?
I am a Finnish girl who married into a huge Italian family and my palette has forever been changed. I LOVE Italian food, but it has to be true Italian food and not the Americanized version of things. If you’ve never had a pot of sugo simmering on the stove then you don’t know what you’re missing out on. It’s so much more amazing than our version of spaghetti sauce here in the US.
Pesto is no different and deserves a proper recipe that makes it taste amazing and delivers a pop of flavor to your tastebuds. This homemade basil pesto recipe is the BEST pesto recipe I’ve made and I absolutely love using fresh basil out of my garden all summer long to create various basil pesto pasta dishes!
Pesto can be used on a variety of different dishes! Use it in everything from pasta to pizza! Top your sandwich with this basil pesto or add it to your crackers. It’s so versatile! This basil pesto recipe is SO simple to whip up and literally takes minutes to make.
To make this basil pesto recipe you’ll need fresh basil leaves (try growing them in your kitchen window with this DIY coffee mug herb garden!), garlic cloves, pine nuts, Parmesan, black pepper and olive oil. These are all basic ingredients that are easy to keep on hand all summer long!
To make this basil pesto recipe you’ll simply combine all of the ingredients in a food processor (or if you don’t have one you can use a mortar and pestle-this food processor is the one I have had for years and love) and emulsify it. It can be kept in the fridge for up to a week! We use this basil pesto on just about anything and it tastes so amazing!
Print the Basil Pesto Recipe:
- 1 cup fresh basil leaves
- 3 cloves garlic peeled
- 3 tablespoons pine nuts
- 1/3 cup freshly grated Parmesan cheese
- Kosher salt to taste
- fresh ground pepper to taste
- 1/3 cup olive oil
- In a food processor combine basil, garlic, pine nuts, Parmesan cheese, salt and pepper. Turn food processor on and slowly add in olive oil until mixture is emulsified and creamy.
- Store in an airtight container for up to a week in the fridge. If oil separates from mixture simply stir it to reconstitute it.
Supplies We Used for Basil Pesto Recipe:
OmniWare Porcelain Petite 2.75 Inch Mortar and PestleCuisinart DLC-2009CHBMY Prep 9 9-Cup Food Processor, Brushed StainlessTrader Joe’s Raw Pignolias (Pine Nuts)Kirkland Signature Organic Extra Virgin Olive Oil 2L (2QT 3.6 fl. oz)Combino: DriedVremi Olive Oil Dispenser Bottle – 17 Oz Oil Bottle Glass with No Drip Bottle Spout – Oil Pourer Dispensing Bottles for Kitchen – Olive Oil Glass Dispenser to Measure Cooking Vegetable Oil and VinegarIndoor Wall PlanterEasem Silicone Garlic PeelerSujeo Mini Garlic Press with Stainless Steel Blades and Inbuilt Clear Plastic Tray, Green