HOMEMADE BASIL PESTO
Learn how to make Homemade Basil Pesto from scratch using fresh basil, Parmesan, pine nuts, garlic, and olive oil. Perfect for pasta, gnocchi, sandwiches, and more.
Equipment
- Food Processor
- Silicone Spatula
- Glass Jar for Storage
Ingredients
- ⅔ cup Parmesan or Grana Padano Cheese - grated
- 1 small Garlic Clove
- ¼ cup Pine Nuts + 1 Tablespoon
- ⅔ cup Extra Virgin Olive Oil + ½ Tablespoon - separated
- 2 ounces Fresh Basil Leaves - washed and patted dry
- ¼ teaspoon Salt
Instructions
- Add the Parmesan, garlic, pine nuts, and ⅔ cup extra-virgin olive oil to the food processor. Process until smooth and creamy, about 1 minute.
- Add the basil leaves and salt. Pulse just until combined, scraping down the sides as needed. Avoid running the processor continuously, as excess heat can dull the basil's bright green color.
- Transfer the pesto to a clean glass jar. Press it down gently with a spatula, then pour the remaining ½ tablespoon olive oil over the surface to help preserve freshness.
- Refrigerate for up to 2 weeks.
- Buon Appetito!
For the brightest green pesto, place the bowl and blade of your food processor in the freezer for about 1 hour before starting. Keeping everything cold helps prevent the basil from warming too quickly and preserves its vibrant color.
Notes
- Serving Tips & Special Instructions:
- Serve tossed with fresh pasta or gnocchi, spread onto panini, spooned over grilled chicken or fish; or as a flavorful addition to an aperitivo platter with crostini and cheeses
- Store in the refrigerator for up to 2 weeks.
- Michelle's Kitchen Recommendations:
- More Italian Favorites:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹