Italian cuisine is all about simplicity and letting a few great ingredients shine. Pesto takes just minutes to make and will brighten up everything from pasta and pizza to salads, chicken and seafood . This recipe for Classic Basil Pesto is delicious, versatile and easy to make.
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Traditional basil pesto comes from the region of Liguria in western Italy. Pesto Genovese (named for the city of Geno in Liguria) consists of basil, garlic, pine nuts, parmesan, salt and olive oil and traditionally made with a mortar and pestle however using a food processor this pesto comes together in a snap. There are countless variations of pesto (including sun dried tomato pesto) using different herbs, nuts and spices.
Ingredients for Basil Pesto
- pine nuts
- basil leaves
- Parmesan cheese
- garlic
- lemon juice
- kosher salt
- ground black pepper
- 1/2 cup extra virgin olive oil
How to Serve Basil Pesto
You can use this classic pesto as a simple pasta sauce on it’s own (like pesto tagliatelle) or as an ingredient (like in my Pasta with Corn Sauce and Pesto ). Use it as a spread on sandwiches, drizzle it over a salad(it’s perfect for this Caprese Salad with Burrata) flatbreads or tarts (take a look at my Zucchini Puff Pastry Tart) or its also delicious with your morning eggs. If you like pesto be sure to take a look at my Basil Vinaigrette!
How to Make Basil Pesto
Add the pine nuts to a dry skillet over medium low heat. Cook the pine nuts until fragrant and golden brown (about 5 minutes) stirring occasionally so that the pine nuts don’t burn. Remove from heat and set aside.
In a food processor with the blade attachment add the pine nuts, basil, parmesan cheese, lemon juice garlic, salt and pepper. Pulse until well combined and scrape down the sides of the food processor if needed. With the food processor running drizzle in the olive oil and process until fully combined. Serve or store in the refrigerator or freezer as desired.
If you like this Classic Basil Pesto be sure to take a look at some of my other recipes!
Pasta with Asparagus and Mushrooms
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Classic Basil Pesto (Pesto Genovese)
Equipment
- 1 small skillet
- 1 Food processor
Ingredients
- 1/3 cup pine nuts toasted
- 2 cups basil leaves
- 1/2 cup Parmesan cheese freshly grated
- 1-2 cloves garlic
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Add the pine nuts to a dry skillet over medium low heat. Cook the pine nuts until fragrant and golden brown (about 5 minutes) stirring occasionally so that the pine nuts don't burn. Remove from heat and set aside.
- In a food processor with the blade attachment add the pine nuts, basil, parmesan cheese, lemon juice, garlic, salt and pepper. Pulse until well combined and scrape down the sides of the food processor if needed.
- With the food processor running drizzle in the olive oil and process until fully combined. Serve or store in the refrigerator or freezer as desired.
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Jamie says
I totally love this Classic Basil Pesto recipe, looks incredibly delicious and very yummy! The color makes it so enticing and very appealing! Thanks for sharing this with us!
Amy Liu Dong says
My niece loves pesto pasta so much. I made this for her and she loves it!