This fresh basil pesto recipe is fast and easy, and so yummy. Just toss the ingredients into a food processor or blender, turn it on and drizzle in the olive oil. That's it!
This page contains affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases when you purchase using the links on this page. It doesn't increase the price of the items for you, and it helps me cover the costs of bringing great recipes to you.
This fresh basil pesto recipe is fast and easy, and so yummy. Just toss the ingredients into a food processor or blender, turn it on and drizzle in the olive oil. That's it! Whether you harvest your own basil or buy it at the grocery store or farmers market, when you make it yourself, any fresh basil pesto recipe is always going to taste so much better than anything you could buy jarred at a supermarket.
In my little herb garden I've got a fantastic basil plant. I've never seen one so big, but I guess that comes from living in the tropics. I planted it this past May, and here it is January and it's only just now starting to develop flowers. I'll keep pinching them off and pruning the plant to see how long it will thrive and produce.
It's a good idea to wash basil leaves before starting the basil pesto recipe, even if you purchased them at a store. I find that a salad spinner works perfectly for this task because it washes them well with the least amount of bruising and it's very effective for drying the leaves. And it's fast!
For the parmesan cheese, use Parmesano Reggiano if you can, for the most authentic taste. Generally you'll find it in wedges that you'll need to shred. This rotary grater makes that task a breeze.
How to make this Basil Pesto Recipe
Ingredients
- Fresh basil leaves
- Parmesano Reggiano cheese (try this rotary cheese grater, you'll love it)
- Pine nuts
- Garlic cloves
- Kosher salt
- Freshly-ground black pepper
- Butter
- Olive oil
Instructions
- Wash and dry the basil leaves. You can make fast work of this by using a salad spinner.
- Place the basil in a blender or food processor, then add all the ingredients except the olive oil.
- Blend or process for about 30 seconds or until the leaves are fully chopped.
- While the blender is still running, drizzle in the olive oil slowly.
- Serve immediately over pasta, as a sauce or spread, or store in the refrigerator or freezer for future use.
How to serve Basil Pesto
Make a batch of this pesto basil recipe and serve it in a variety of ways:
- Mixed into your favorite pasta
- Spread onto warm sliced Italian bread
- On chicken or fish, it makes a fresh complement
- Add some plain yogurt and use it as a dip
- Spread onto a piece of toast and top it with a poached egg
Can you heat Basil Pesto?
Technically, you can, but it's really not recommended. The basil will darken in color and no longer be fresh tasting, but bitter. The garlic may turn bitter as well. And heating can cause the olive oil to separate from the rest of the ingredients.
How to store Fresh Basil Pesto
After preparing the basil pesto recipe, keep any unused pesto refrigerated. It will keep for 4 or 5 days. The oil will solidify, so be sure to take it out of the fridge ahead of time to allow the oil to return to its liquid state. Give it a good stir before using.
Can you freeze Fresh Basil Pesto?
Yes, you can freeze basil pesto. If you have a lot of pesto to freeze after making the basil pesto recipe, divide it into serving-size portions on wax paper placed on a cookie sheet. Allow them to freeze, then transfer them to a freezer bag, where they'll keep nicely for 6-9 months.
Ready for more light and bright dishes?
- Try this quick Lemon Chicken Orzo Soup for a bowl of deliciousness
- Maryland Crab Cakes make a great snack, lunch or dinner
- Authentic Lemon Chicken Piccata is fast and unbelievably tasty
- And a big fan favorite here is Peruvian Ceviche with Shrimp
📖 Recipe
Fresh Basil Pesto
Ingredients
- 3 cups fresh basil leaves, packed washed and dried
- ¾ cup freshly-grated parmesano reggiano cheese (try this rotary cheese grater, you'll love it)
- ½ cup pine nuts
- 3 cloves garlic peeled
- 1 teaspoon kosher salt
- ½ teaspoon freshly-ground black pepper
- 1 tablespoon unsalted butter
- ½ cup olive oil
Instructions
- Wash and dry them. You can make fast work of this by using a salad spinner.
- Place the basil in a blender or food processor, then add all the ingredients except the olive oil.
- Blend or process for about 30 seconds or until the leaves are fully chopped.
- While the blender is still running, drizzle in the olive oil slowly.
- Serve immediately.
Comments
No Comments