Basil Pesto is a classic recipe with just the right blend of fresh basil leaves, toasted pine nuts, garlic, and parmesan cheese. Use it as a tasty pasta sauce or in your favorite recipes. Â
I love basil. I love garlic. I love cheese. Now puree basil, garlic, cheese, and handful of pine nuts together, and you my friend have arrived at foodtopia.
This classic basil pesto recipe is everything you need. Â It’s so simple, but so delicious. Â Just blend the ingredients together in a food processor (affiliate link), and voila!
I love my pesto all ways.  I love it on pasta.  I love it in my favorite sun-dried tomato dip.  I love it used as a pizza sauce on homemade pizza.  I love it on a slice of mozzarella topped with a fresh tomato.  I love it on crostini with a slice of  parmesan cheese and a fried egg. You get the point, right? So versatile, and oh so scrumptious.
You really can’t go wrong with fresh pesto. I always love having leftover basil, precisely because that means it’s time to make pesto.
What are your favorite ways to use fresh pesto?
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Basil Pesto
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 cup 1x
Ingredients
- 2 cups tightly packed fresh basil leaves
- 1/4 cup pine nuts (optional: toasted pine nuts)
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/2 cup parmesan cheese, freshly shredded
- 1/2 cup olive oil
Instructions
- In a food processor (affiliate link), add the basil leaves, pine nuts, and garlic cloves.
- Chop until coarsely mixed.
- Add parmesan cheese and salt to food processor (affiliate link). Pulse the food processor (affiliate link) until ingredients are just mixed.
- Slowly add the olive oil while pureeing the pesto, scraping the sides of the bowl as needed.
- Pesto is ready to use immediately or can be stored in an airtight container in the refrigerator for up to 1 week.
Notes
If storing the fridge, cover the top of the pesto with plastic wrap to reduce its exposure to air.
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