Basil Pesto is a summery, versatile, fresh and vibrant dip.
Ready in under 10 minutes, it is great with pasta, sandwiches, pizzas and more. The recipe makes a healthy version of the popular dip to enjoy through summer and beyond!
Summers are great for so many reasons. Among the longer brighter days, ice cream weather and picnics; I am most excited for summer produce.
All at once the farmers market pops up with colorful cauliflower, sweet corn, herbs and zucchini blossoms. I like to bring them all home and make some summer special recipes. This Air fryer cauliflower with tahini sauce, Shishito Pepper salan and Baked Zucchini blossoms are definitely our favorites to enjoy through summers.
Apart from these, the herbs become abundant in the markets and it is the perfect time to make pesto for immediate use and to freeze for the upcoming Fall and winter months.
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What is Basil Pesto
Pesto is an Italian recipe made using fresh basil with garlic, pine nuts, salt and olive oil. The word pesto is derived from pestâ which literally means 'to pound'. Traditionally, the ingredients are crushed on a marble mortar pestle and the dip comes together.
However, with the advent of appliances, we have now moved from mortar pestle to food processors. But the method remains the same. The taste of food processor pesto is amazing. Plus, the texture can be managed based on how much you blend it.
The dip originated in Genoa, Italy and it is now popular all across the globe.
Given the versatility of the this basil pesto, it is great to use in so many ways. Add some in pasta, over grilled vegetables, on toast or even use it in breads. It works so well in all these ways.
Why this recipe works
- This basil pesto is fresh and super flavorful.
- We only need a handful on ingredients to make this recipe.
- The recipe can be a non-cook recipe by using roasted nuts.
- Basil pesto is super versatile and can be used in multiple ways.
- This recipe comes together in minutes.
- It is easy to scale the recipe up or down.
- This basil pesto can be refrigerated for up to a week and frozen upto 6 months.
- The same recipe can be made Vegan, nut-free and without garlic with simple substitutions.
- This version is much better than store bought, and can be made with much less salt.
Ingredients and Substitutions
- Basil: Fresh basil leaves are perfect for the recipe. Italian basil is ideal but use any basil you have at hand. If you find basil overpowering, swap half of it for baby spinach. Don't forget to wash and pat dry the leaves before using.
- Pine Nuts: Traditional pesto uses pine nuts. I like to dry roast mine before using. However, raw pine nuts can be used too. Moreover, walnuts, pistachios or almonds work as well.
- Olive Oil: The ingredient to make the pesto creamy is olive oil. The only liquid element that brings everything together, this is an essential ingredient in the recipe. The quality of Olive Oil determines the quality of the pesto. Use the best one you can use.
- Garlic: It is no surprise that garlic is the ingredient that gives the pesto a lot of flavor. However, it can be left out for a Jain version. Moreover, if the flavor is too overpowering for your liking, soak the cloves in olive oil for 30 minutes before using. That makes the flavor less sharp.
- Salt and pepper: We add a dash of salt and pepper to make the pesto savory and delicious.
- Lemon Juice: Not only taste, lemon juice brings out the bright green color of the pesto. Plus, it adds to the acidity of the recipe.
- Parmesan Cheese: This is an optional ingredient. However, it does add a lot of flavor. Moreover, I like to often substitute this for Pecorino Romano if I have it at hand.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Dry roast ⅓ cup pine nuts for 2-3 minutes (optional). Cool them to room temperature before using.
2- In a food processor add these:
- 4-5 cloves garlic
- ⅓ cup roasted pine nuts
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 teaspoon lemon juice.
3- Pulse till it is crumbly.
4- Open the food processor and add in 2 cups basil leaves.
5- Blend again till combined.
6- With the food processor running, add in ½ cup olive oil. Also add ¼ cup parmesan cheese (if using).
7- Check if the consistency is right. Else add more olive oil and whip.
8- Remove and transfer to jar or enjoy immediately.
Expert Tips and Notes
- Using other Herbs: Swap basil for spinach, mint, cilantro or even carrot tops if desired. They all make a delicious pesto sauce.
- Substituting Pine Nuts: Pine nuts are undeniably expensive. Moreover, they become oily and old very soon. So if you do not have them, simply use any nuts at hand. Almond, walnuts or pistachios work well.
- Making a nut-free version: To make a nut-free version, substitute pine nuts with sunflower seeds, hemp seeds or edamame. They make a creamy pesto too.
- Adding the olive oil: We add Olive Oil while the food processor is running. This helps emulsify the pesto and keep the olive oil from separating.
- Parmesan Cheese: If using parmesan cheese, either shred fresh off the block or buy freshly shredded one. Dry parmesan does not blend into a creamy sauce.
- Keeping the pesto Vegan: Leave out the cheese for a Vegan version. It works just fine. Add some nutritional yeast if you like, but it is completely optional.
- Texture of pesto: The pesto will be grainy at first. Keep whipping till you get the consistency you desire. For a smooth version, keep whipping for some extra time.
Storing and Freezing
This basil pesto tastes great fresh out of the food processor and also after refrigerating. Simply pop into air tight containers and refrigerate up to a week. Air is the biggest enemy of pesto. So either place a piece of plastic covering the surface of the pesto or add a layer of olive oil on top.
To freeze there are two options:
- Freeze the entire pesto in one container: Add all the pesto into the container and cover. Place in the freezer. To use, simply thaw it overnight in the refrigerator and use.
- Freezing in small parts: This is my go-to method. I like to divide the pesto in an ice cube tray or in silicone trays. Once frozen, pop these into a freezer safe bag and store. Each cube of pesto is easy to individually thaw and use.
Recipe FAQs
The essential ingredients of basil pesto includes basil, olive oil, garlic, salt and pine nuts. Ingredients like pepper powder, parmesan and other add-ins are optional but taste great in it.
Yes totally! Pesto is easy to make at home with only a handful of ingredients and it comes together in minutes. Thus, it makes a cleaner, cheaper recipe to make rather than buy.
Given the ingredients, pesto is definitely a healthy recipe. Especially when made at home with minimal salt and less olive oil. Plus, this version is free of preservatives making it a healthy recipe.
No not at all. In fact we can make pesto with walnuts, almonds, edamame, hemp seeds, sunflower seeds etc.
The recipe is naturally gluten-free. It is not naturally Vegan but can be made Vegan with one simple substitution.
You may also like these dips
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Fresh Basil Pesto
Ingredients
- 2 cups basil (leaves only)
- 4-5 cloves garlic
- ⅓ cup raw pine nuts
- ½ cup olive oil
- ¼ cup parmesan cheese
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 teaspoon lemon juice
Instructions
- Dry roast the pine nuts (optional). Cool them to room temperature before using.⅓ cup raw pine nuts
- In a food processor add these ingredients.4-5 cloves garlic, 1 teaspoon salt, 2 teaspoon lemon juice, 1 teaspoon ground pepper
- Pulse till it is crumbly.
- Open the food processor and add in basil leaves.2 cups basil
- Blend again till combined.
- With the food processor running, add in the olive oil. Also add parmesan cheese (if using).½ cup olive oil, ¼ cup parmesan cheese
- Check if the consistency is right. Else add more olive oil and whip.
- Remove and transfer to jar or enjoy immediately.
Video
Notes
- Using other Herbs: Swap basil for spinach, mint, cilantro or even carrot tops if desired. They all make a delicious pesto sauce.
- Substituting Pine Nuts: Pine nuts are undeniably expensive. Moreover, they become oily and old very soon. So if you do not have them, simply use any nuts at hand. Almond, walnuts or pistachios work well.
- Making a nut-free version: To make a nut-free version, substitute pine nuts with sunflower seeds, hemp seeds or edamame. They make a creamy pesto too.
- Adding the olive oil: We add Olive Oil while the food processor is running. This helps emulsify the pesto and keep the olive oil from separating.
- Parmesan Cheese: If using parmesan cheese, either shred fresh off the block or buy freshly shredded one. Dry parmesan does not blend into a creamy sauce.
- Keeping the pesto Vegan: Leave out the cheese for a Vegan version. It works just fine. Add some nutritional yeast if you like, but it is completely optional.
- Texture of pesto: The pesto will be grainy at first. Keep whipping till you get the consistency you desire. For a smooth version, keep whipping for some extra time.
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