Classic Basil Pesto
This vibrant Classic Basil Pesto is inspired by the traditional Genovese recipe from Liguria, Italy. With its fresh, herbaceous aroma, creamy texture, and umami-packed flavor, this sauce brings life to pasta, grilled vegetables, or even a humble sandwich. The recipe honors its rustic Italian roots while offering flexible twists for modern kitchens.
Equipment
- Food processor
- Rubber spatula
- Measuring spoons
- Measuring cups
- Microplane or cheese grater
Ingredients
- 2 cups fresh basil leaves, packed preferably Genovese basil for best flavor
- ½ cup extra virgin olive oil high-quality, fruity variety preferred
- ⅓ cup pine nuts, lightly toasted toast on a dry skillet for 3-5 minutes until golden and fragrant
- 2 cloves garlic small, fresh cloves, peeled
- ½ cup Parmigiano-Reggiano, finely grated use a microplane for the finest texture
- ¼ tsp sea salt adjust to taste
- ⅛ tsp freshly ground black pepper optional, to enhance aroma
Instructions
- Start by toasting the pine nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently. They should be golden brown and release a nutty aroma. Remove from heat and let cool.
- In a food processor, combine the cooled pine nuts, garlic, and a pinch of sea salt. Pulse 3–4 times until coarsely chopped.
- Add the fresh basil leaves to the processor. Pulse 5–7 times until the basil is broken down but not pureed.
- With the processor running, slowly drizzle in the extra virgin olive oil in a steady stream until a smooth yet slightly coarse sauce forms. Scrape down the sides with a rubber spatula as needed.
- Add the grated Parmigiano-Reggiano and pulse 2–3 times just to incorporate. Taste, then season with additional salt and freshly ground black pepper, if desired.
- Transfer the pesto to a bowl or airtight container. Place a thin layer of olive oil on top to prevent oxidation if storing. Use immediately or store in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
- For a nut-free version, substitute toasted sunflower seeds or pumpkin seeds.
- If using a blender instead of a food processor, pulse in short bursts to avoid overheating the basil.
- For a vegan version, substitute nutritional yeast for the Parmigiano-Reggiano, though flavor and texture will differ subtly.
Nutrition
Calories: 246kcalCarbohydrates: 2gProtein: 4gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 6mgSodium: 231mgPotassium: 81mgFiber: 0.4gSugar: 0.4gVitamin A: 490IUVitamin C: 2mgCalcium: 116mgIron: 1mg
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