I love creating dishes from scratch. In this recipe, fresh basil, toasted pine nuts, and garlic mix with extra virgin olive oil and Parmesan cheese to form a vibrant, balanced sauce. I call this my Easy Basil Pesto, a blend that offers natural freshness and a perfect harmony of flavors for any meal.

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I discovered my love for homemade pesto when I first tossed together 2 cups of fresh basil leaves with 1/2 cup pine nuts that I toasted lightly. There is nothing quite like the aroma when 2 roughly chopped garlic cloves hit the mix along with 1/2 cup extra virgin olive oil and 1/2 cup freshly grated Parmesan cheese.

I always add a pinch of salt and a dash of 1/4 teaspoon black pepper, though I sometimes crank the heat up a bit if I feel adventurous. This simple basil pesto recipe turns into a versatile sauce that works as a dip, spread or topping for dinner.

It’s a real game changer compared to storebought stuff Its so satisfying to know that with just a few basic ingredients you can create something so delicious and fresh that elevates any meal.

Why I Like this Recipe

I like this recipe because it gives me a burst of fresh basil flavor that makes every bite feel so lively.
I like it cause it’s super versitile – I can use it as a sauce, dip or even spread it on my sandwiches, which is awesome when I’m in a hurry.
I appreciate that it’s made with simple ingredients that I can trust, and it definitely tastes way better than the storebought stuff.
I also love the little crunch from the toasted pine nuts which adds a nice texture to every mouthful, making the whole experience fun and different.

Ingredients

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Fresh basil is low in calories, rich in vitamins and antioxidants, adding brightness.
Pine nuts provide healthy fats and protein, offering a soft, nutty flavor.
Garlic adds a spicy kick and helps boost heart and immune support.
Extra virgin olive oil is packed with healthy monounsaturated fats and antioxidants for richness.
Parmesan cheese contributes protein and a savory tang that deepens the dish’s flavor.
Salt enhances flavors and balances the natural tastes while used sparingly.
Black pepper gives a gentle heat, rounding out the vibrant blend perfectly.

Ingredient Quantities

2 cups fresh basil leaves (packed tightly)

1/2 cup pine nuts, lightly toasted

2 garlic cloves, roughly chopped

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or a bit more if you like it spicy

How to Make this

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1. Start by lightly toasting 1/2 cup pine nuts in a dry skillet over medium heat for about 3-5 minutes. Stir them often so they dont burn.

2. While the pine nuts cool, rinse 2 cups of basil leaves and roughly chop 2 garlic cloves.

3. In a food processor, add the basil, cooled pine nuts, and garlic along with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

4. Pulse the mixture a few times until roughly chopped but not completely smooth.

5. With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil so the ingredients blend evenly.

6. Once you have a smooth consistency, add 1/2 cup freshly grated Parmesan cheese and pulse a couple more times to mix it in.

7. Taste the pesto and adjust the seasoning if needed, maybe a bit more salt or pepper if thats your style.

8. Scrape out the pesto and serve it as a sauce, dip, spread, or topping on your favorite dish.

9. If you have some left over store it in a sealed container with a thin layer of olive oil on top to keep it fresh.

Equipment Needed

1. Dry skillet – for lightly toasting the pine nuts over medium heat
2. Spatula or wooden spoon – to stir the pine nuts so they don’t burn
3. Colander – to rinse the basil leaves
4. Cutting board – for chopping the garlic cloves
5. Knife – to do the rough chopping of the garlic
6. Food processor – to blend the basil, garlic, pine nuts, olive oil, salt, and pepper
7. Measuring cups and spoons – to accurately measure out the pine nuts, olive oil, Parmesan cheese, salt, and pepper
8. Cheese grater – if your Parmesan isn’t pre-grated
9. Airtight container – for storing any leftover pesto with a thin layer of olive oil on top

FAQ

How long does homemade pesto last in the fridge?

It should keep well for around 5-7 days if stored in an air-tight container.

Can I freeze this pesto?

Yes, you can freeze it in small portions. Just thaw it in the fridge overnight.

Do I have to toast the pine nuts?

Not really, but toasting helps bring out more flavor so it's recomended if you can.

What if I dont have pine nuts?

You can use walnuts or almonds as a substitute, though the taste might be a bit different.

Can this recipe be made vegan?

Sure thing, just swap the Parmesan cheese with a plant based alternative or nutritional yeast.

Pesto Recipe Substitutions and Variations

If you dont have fresh basil, you can try using a mix of spinach and arugula for a slightly different flavor.
If pine nuts are hard to come by or too pricey, walnuts or almonds work great as a substitute.
Instead of Parmesan cheese, you might wanna use Pecorino Romano or Asiago for a comparable sharp taste.
If you’re out of extra virgin olive oil, you can use avocado oil although the flavor will be a bit lighter.

Pro Tips

1. Make sure you watch those pine nuts closely while toasting cause they can go from perfectly toasted to burnt real fast.
2. When pulsing the basil and garlic, don’t overdo it; you still want a bit of texture in your sauce so it doesn’t come out all mushy.
3. Drizzle the olive oil really slowly while the food processor is running so everything blends nicely, and you avoid a lumpy mix.
4. Always taste your mix after blending and adjust the salt and pepper as needed because flavors can change a bit depending on your basil batch.