Fresh Basil Pesto

A bowl of basil pesto surrounded with other Italian ingredients.

5 from 2 votes

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!

Prep Time7

Cook Time3

Total Time10

Course: Sauces

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 173kcal

Author: Smruti

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition