Prep Time 10 mins
Total Time 10 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Servings: 1
Best Season: Summer
Description

This vibrant and aromatic classic basil pesto recipe is a quick and easy Italian sauce made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil. It's perfect for tossing with pasta, spreading on sandwiches, or using as a dip. Ready in under 10 minutes, this fresh pesto is a must-have for summer meals!

Ingredients
    For the Pesto Base
  • 2 cups fresh basil leaves (packed)
  • 0.5 cup Parmesan cheese (grated)
  • 0.33 cup pine nuts — lightly toasted for deeper flavor
  • 2 cloves garlic — peeled
  • 0.5 cup extra virgin olive oil — best quality
  • 0.25 tsp sea salt — or to taste
  • 1 tbsp lemon juice — optional, to brighten the flavor
Instructions
    Toast the Pine Nuts
  1. 1
    Lightly toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Stir frequently to prevent burning. Let cool before using.
    2. Prepare the Food Processor
  2. 2
    In a food processor or high-speed blender, add the garlic and toasted pine nuts. Pulse 3–5 times until coarsely chopped.
    3. Add Basil and Cheese
  3. 3
    Add the basil leaves and grated Parmesan cheese. Pulse again in short bursts until the basil is finely chopped.
    4. Stream in Olive Oil
  4. 4
    While the processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified. Scrape down the sides if needed.
    5. Season and Finish
  5. 5
    Add sea salt and optional lemon juice. Pulse once more to combine. Taste and adjust salt or lemon juice if needed.
    6. Store or Serve
  6. 6
    Use immediately or transfer to an airtight container. Pour a thin layer of olive oil on top to prevent oxidation if storing in the fridge.
Note
  • Storage: Store in the fridge for up to 5 days with a layer of olive oil on top. Freeze in ice cube trays for single-use portions (up to 3 months).
  • Variations: Substitute walnuts or almonds for pine nuts for a budget-friendly option. Use Pecorino Romano instead of Parmesan for a sharper taste.
  • Vegan Option: Use nutritional yeast instead of cheese.
  • Pro Tip: Blanch the basil for 10 seconds and then shock in ice water before blending for a brighter green pesto that stays vibrant longer.
Keywords: quick, easy, healthy, vegetarian, summer sauce
Read it online: https://petitepanini.com/recipe/pesto-recipe/