Basil pesto, or if you’re italian, Pesto alla Genovese, is a vibrant and versatile sauce that can elevate any dish with its fresh, herbaceous flavors. Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a marinade, homemade basil pesto adds a touch of Mediterranean flair to your cooking. In this blog post, I’ll guide you through making your own basil pesto from scratch, share why you’ll love this recipe, suggest variations and substitutions, and provide tips on storing and freezing for future use.

My Story:

I don’t know about you but the smell of fresh basil leaves really brings back special memories for me.

Every year, when the first week of September hits, we have always “made tomatoes”.

Making tomatoes is when a group of you (meaning EVERYONE in your immediate family) spends the whole weekend canning tomatoes.  It’s something we have done for decades and everything about that weekend has to do with tomatoes (even your skin smells like tomatoes for days!).  But, as a kid, my job – because we all had our own job in this process – was to put the basil leaf in the jars after the tomato passata was poured in.  Being in charge of the basil made me so happy because, not only did it smell glorious, but it reminded me of every afternoon in the summer when my dad would come home.

When he was done work and arrived back home, he would walk through the house without saying one word, grab a crusty piece of Italian bread, walk into the garden, pick a basil leaf, tuck it behind his ear, pick a tomato off the vine, squish it on bread and take a big bite.  When the smile came on his face, my sister and I knew that this was the signal for him to bend down and kiss us on the cheek.  What do I remember most?  The waft of basil that floated in the air as he bent down.  It was heavenly!!

Fast forward to 2016, and that glorious smell of basil reminds me of our incredible summers here in Ontario.  It may not be long, but it is pretty fantastic!!

What Exactly is Basil Pesto?

Let’s talk pesto.  According to Britannica, the word “pesto” actually comes from the verb pestâ or pestare in Italian, which means to pound or crush, in reference to how it was originally made.  According to historical info, traditional Genoese pesto or pesto alla genovese, was made with all the ingredients you see here in this recipe in a mortar  and “crushed” or ground using a circular motion with a pestal to create a paste.

Why You’ll Love This Recipe

Basil pesto is beloved for its simplicity and robust flavor. By making it yourself, you can control the quality and freshness of the ingredients, ensuring a superior taste compared to store-bought versions. This recipe is also incredibly versatile – you can adjust the ingredients to suit your taste preferences, making it more garlicky, nuttier, or cheesier as desired. Plus, it only takes a few minutes to prepare, making it perfect for quick weeknight meals or impressive entertaining.

List of Ingredients For Basil Pesto:

• Fresh Basil Leaves: The star ingredient, basil lends its aromatic and slightly peppery flavor to the pesto.
• Garlic: Adds a pungent kick that complements the basil.
• Pine Nuts (or Walnuts): Provides a nutty richness and texture to the pesto.
• Parmesan Cheese: Adds a salty, umami depth to the sauce.
• Extra Virgin Olive Oil: Binds the ingredients together and adds richness.
• Salt and Pepper: Enhances the flavors and balances the dish.

How to Change Basil Pesto (Substitutions/Add-ins/Flavor Changes):

• Substitutions: Substitute pine nuts with walnuts or almonds for a different nutty flavor. Use pecorino cheese instead of parmesan for a sharper taste.
• Add-ins: Add a handful of spinach or arugula for added greenery and a different flavor profile. Sun-dried tomatoes or roasted red peppers can add a sweet tanginess.
• Flavor Changes: Increase or decrease the amount of garlic based on your preference. For a creamier texture, add a spoonful of Greek yogurt.

How to Make Basil Pesto:

1. Prepare Ingredients: Wash and dry the basil leaves. Toast the pine nuts lightly in a pan until golden.
2. Blend: In a food processor, combine basil, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
3. Add Olive Oil: With the food processor running, gradually pour in the olive oil until the pesto reaches your desired consistency.
4. Season: Season with salt and pepper to taste. Blend briefly to combine.

Storing/Freezing/Make-ahead Instructions:

• Storing: Store basil pesto in an airtight container in the refrigerator for up to a week. Press a layer of plastic wrap directly onto the surface of the pesto to prevent oxidation.
• Freezing: Pesto freezes well. Transfer it into ice cube trays or small containers, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
• Make-ahead: Make a batch of pesto ahead of time for quick meals. It keeps well and can be used straight from the fridge or freezer.

Other/Similar Recipes on the Blog to Try:

• Pistachio Pesto: A nutritious twist on traditional pesto made without cheese.

• Pesto Alla Trapanese or Sicilian Pesto:Bursting with Mediterranean flavors, perfect for pasta or bruschetta.

• Prosciutto Wrapped Stuffed Chicken Thighs: This dish is filled with pesto and other delicious ingredients to make it perfect for serving!

Now that you have the recipe and tips in hand, get ready to enjoy the fresh, aromatic goodness of homemade basil pesto in your favorite dishes. It’s a culinary delight that never fails to impress!

These lamb kebobs drizzled with basil pesto is delicious!

I love pesto on white pizza (pizza without tomato sauce)…this one below is spread with pesto, sprinkled with mozzarella and parm, topped with goat cheese stuffed zucchini flowers and then drizzled with truffle oil when it comes out of the oven…heaven!!

Basil Pesto

The traditional pesto made with basil is so versatile, you will be using it all summer long!!

3 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Appetizer

Cuisine Italian

Servings 10

Ingredients

  

• 1/2 cup pine nuts or walnuts
• 2 garlic cloves
• 2 cups loosely packed basil - leaves only
• 1 tbsp butter optional but gives a good depth
• 1 ice cube
• 2/3 cups olive oil pluse more for topping your jar
• 1/4 cup parmigiano grated
• salt and pepper to taste

Instructions

 

• In the bowl of a food processor, place the garlic and nuts; pulse until crumbly.
• Add basil and pulse again; then add butter if using and pulse again.
• Add ice cube and pulse again.
• With the machine running, slowly stream in oil until it becomes a paste.
• Place mixture in a small bowl and stir in the parmigiana; season to taste and transfer to a small jar and smooth the top.
• Add a good helping of olive oil to the top to preserve the top (olive oil is a preservative)

Notes

Makes 2 x 500ml jars

Keyword spread