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    Home » Appetizers

    Classic Basil Pesto

    Published: Aug 23, 2014 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    classic basil pesto in a small bowl on a light surface with a blue linen

    Basil pesto is a fresh and delicious herb sauce. It can be tossed with pasta or spread on a sandwich. Learn how to make basil pesto right away.

    classic basil pesto in a small bowl on a light surface with a blue linen

    The other day I visited the spa with my best friend. We visit Glen Ivy Hot Springs when we are in the mood for a spa day, palm trees, pools, and Peach Bellinis make this our favorite place. We enjoyed tanning, a facial, Peach Bellinis, and tasty lunch. Spa days need to come more often in my life, and facials ohhhh they are the best ever!!

    Another favorite of mine? Basil Pesto. It was only when I was 19 that I realized my adoration for pesto. It's ironic because I worked at an Italian restaurant from 15-19 but never had any pesto while I worked there. Weirdly, the green color put me off. But now the rich green color excites me. Pesto Garlic Bread, Pesto Chicken Sandwiches,  Creamy Pesto Pasta, Pesto Hummus, Pesto Pizza... the options are endless.

    I usually buy pesto from Costco or Trader Joe's but the other week I questioned why I had I never made it. I couldn't come up with a good answer so I decided I better make some. It was simple, made in 5 minutes. And being the garlic lover that I am, I loved being able to adjust the amount of garlic. This is one of those things that you have to just make yourself, it is that easy.

    Let's get to the recipe.

    Jump to:
    • Ingredients
    • Instructions
    • FAQ
    • Pesto recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    • Garlic Cloves. You can adjust the garlic to your liking, I felt like three cloves gave it a nice strong garlic touch without being too overpowering. I mince my garlic ahead of time to ensure I don't end up with any garlic chunks, I like it fully blended in.
    • Pine Nuts. I prefer toasted pine nuts but you can use raw pine nuts. I get mine at Trader Joe's and store them in the fridge. To toast raw pine nuts at home just add them to a dry skillet over medium heat and toast for about five minutes.
    • Parmesan Cheese. Good quality shredded parmesan cheese is needed, if possible shred it yourself for optimal flavor, as opposed to buying pre-shredded cheese. Because the cheese is quite salty I don't feel the need to add salt to my pesto. For a non-dairy cheese option, you could try using a few tablespoons of nutritional yeast.
    • Fresh Basil Leaves. I grab the large container at Trader Joe's which leaves me a little bit extra for garnish.
    • Extra-Virgin Olive Oil. Don't skimp on low-quality EVOO here, use the good stuff! Light-in-color olive oil is perfect.

    Once the pesto is made you can taste test and season with salt and pepper if desired.

    For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

    basil pesto ingredients in glass bowls on a light surface

    Instructions

    Traditionally pesto would be made with a mortar and pestle but for ease, I use my food processor. In a food processor pulse garlic, pine nuts, parmesan cheese, pinch of salt and basil leaves.

    basil, pine nuts, garlic, salt, and parmsean cheese in a food processor on a light surface
    basil, pine nuts, garlic, salt, and parmsean cheese blended together in a food processor on a light surface

    Pulse until fully combined, add in 2oz of olive oil, and pulse until you get a smooth texture, adding extra oil if necessary, making sure to scrape down the sides to ensure everything is evenly combined.  

    basil pesto made in a food processor on a light surface

    Store the basil pesto in an air-tight container in the refrigerator for up to one week or freeze it for up to three months.

    I love to freeze pesto in my souper cube trays they are easier than using ice cube trays in the freezer.

    I love taking a frozen cube of pesto and adding it to soups or sauces for a flavor bomb. Drizzling pesto on top of vegetables is one of my favorites too!

    basil pesto in a small white bowl on a light surface

    FAQ

    What can I use instead of pine nuts?

    Walnuts, pistachios, or even almonds are great substitutes for pine nuts which can be expensive and hard to find.

    What can I use instead of basil?

    Basil can also be expensive so substituting spinach, arugula, mint, cilantro, or parsley is a great option. Keep in mind it will alter the flavor.

    What can I use instead of Parmigiano Reggiano?

    You can use any Italian-style hard cheese in this recipe. Thin pecorino romano or grana padano.

    What can I use to make a nut-free pesto?

    Try using pumpkin seeds.

    Pesto recipes

    I used some of this pesto to make a pesto sauce for my Pesto Mac & Cheese.

    My friend Ari makes this Pesto Gnocchi that has so much flavor going on, you gotta try it!

    For another pesto check out my sun-dried tomato pesto recipe.

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Print

    Recipe Card

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    classic basil pesto in a small bowl on a light surface with a blue linen

    Classic Basil Pesto

    Print Recipe
    Pin Recipe

    Basil pesto is a fresh and delicious herb sauce. It can be tossed with pasta or spread on a sandwich. Learn how to make basil pesto right away.

    • Total Time: 10 Minutes
    • Yield: 1 Cup 1x

    Ingredients

    Units Scale
    • 3 Garlic Cloves, minced
    • 1.5oz (¼ Cup) Pine Nuts, I prefer toasted but you can use raw
    • 2.5oz (½ Cup) Parmesan Cheese
    • 2.5oz (2 Cups) Fresh Basil Leaves
    • 2.5-3oz (Roughly ⅓ Cup) Extra-Virgin Olive Oil
    • Kosher Salt and Black Pepper, season to taste if desired

    Instructions

    1. In a food processor pulse garlic, pine nuts, parmesan cheese, a pinch of salt, and basil leaves. Pulse until fully combined, add in 2oz of olive oil, and pulse until you get a smooth texture, adding extra oil if necessary. Once the pesto is made you can taste test and season with salt and pepper if desired. 
    2. Store the basil pesto in an air-tight container in the refrigerator for up to one week or freeze for it up to three months.

    Equipment

    souper cube trays

    Souper Cubes 2 Tablespoons

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    food processor

    Food Processor

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10 Minutes
    • Cook Time: 0 Minutes
    • Category: Sauce
    • Method: Blend
    • Cuisine: Italian

    Keywords: how to make basil pesto, easy basil pesto recipe, the best pesto recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Kayle (The Cooking Actress) says

      August 25, 2014 at 4:11 pm

      Yayy! I love a classic pesto-so many uses!

      Reply
    2. Liz says

      August 31, 2014 at 2:12 pm

      Your pesto looks divine! I'm so bummed my basil crop has fizzled out...I may just have to buy some to make a supply for my freezer.

      Reply
    3. Thalia @ butter and brioche says

      September 01, 2014 at 3:25 pm

      I have never made my own pesto before.. I have always just been lazy and bought it from the store! Definitely inspired to make a batch. Thanks!

      Reply
    4. Julianne @ Beyond Frosting says

      September 03, 2014 at 8:43 am

      I love pesto so much! I should really try making my own. This looks so much better than the store bought kind.

      Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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