Basil Pesto
The aroma, the vibrant color, and my oh my, the rich flavor of fresh, homemade pesto. If you’re a major herb-lover like me and you’ve never had fresh pesto, this may very well be a pivotal moment in your life, and I’m excited for you. If you’re revisiting this enchanting recipe, welcome, I’m glad you made it to the table today. This is a fresh, impressive, and simple recipe that has never ceased to spark conversation at the dinner table.
Every year when the summer heat seeps in and the warm breeze drifts across my skin, I begin to smell my mom’s old herb garden after a fresh watering. Some of my fondest memories were of summer mornings, harvesting all of our fresh vegetables and herbs after growing them all spring. I often still long for the scent of soil and basil that clung to my hands for hours after delicately trimming each basil leaf. While there’s an air of bittersweetness when trimming down the large plants you worked so hard to grow, you know in your heart they grew to serve a purpose. All the love and time poured into tiny seedlings comes to fruition (literally) and that same love is reciprocated with fresh meals your tastebuds and body will thank you for. I mean, does it get better than that?
My mom doesn’t live right next door, but if I ever want to evoke her presence, I know I can almost get away with it through dishes like this one. I’ll forever be thankful for that, and I’m grateful to be here with you sharing special recipes like this one. It’s classic. It’s simple. It’s earthy and rich. It’s ready to be made by you.
A LITTLE ABOUT THE INGREDIENTS…
- Fresh Basil Leaves: The star ingredient, basil lends its bright and herby flavor and is the base to the pesto.
- Toasted Pine Nuts: Adds a nutty richness and depth to the pesto, enhancing its overall flavor profile.
- Garlic: Provides a pungent and savory note that complements the basil and pine nuts.
- Sea Salt and Ground Pepper: Enhances the flavors and balances the taste of the pesto.
- Extra Virgin Olive Oil: Creates a smooth and creamy texture while marrying all the ingredients together
- Grated Parmesan: Adds a salty and umami-rich element, contributing to the pesto’s creamy consistency.
How to Make this Basil Pesto Gluten-Free
It already is, enjoy! 🙂
Storing & Freezing the Basil Pesto
Storage: Transfer the pesto to an airtight container and drizzle a thin layer of olive oil over the top to prevent browning. It can be stored in the refrigerator for up to 1 week.
Freezing: For longer storage, freeze the pesto in ice cube trays or small containers. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before using.
Details & Considerations
When pouring the oil in, be sure to do it slowly and gradually. If you pour it all in immediately, it will disrupt the texture.
More Recipes You May Love
Finally, if you find that you love this Basil Pesto recipe, try these other sweet recipes next:
Basil Pesto
Equipment
- Food Processor or Blender
- Measuring Cups and Measuring Spoons
- Cheese Grater
Ingredients
- 2 cups fresh basil leaves (packed)
- 1/4 cup toasted pine nuts
- 3 cloves garlic
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 2/3 cup extra virgin olive oil
- 1/2 cup grated parmesan (1 1/2 ounces)
Instructions
- Preheat oven to 375 degrees.
- Spread pine nuts on a cookie sheet and bake for 8 1/2 minutes or until golden brown.
- In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.
- With the machine running, gradually add the oil until the mixture is smooth and thick.
- Add the cheese and pulse until just incorporated.
- Season with additional salt and pepper, to taste if desired.
Leave a Reply