The scent of fresh basil, mixed with garlic, Parmesan and olive oil is heavenly. It’s such a fresh and bright aroma. It livens up the kitchen and makes the anticipation of eating it even greater.
Be prepared. You’re going to need a lot of basil to make this delicious pesto sauce. Hopefully you’re lucky enough to have your own garden with fresh basil growing to spare.
I only have a small basil plant growing on the windowsill in my apartment, but occasionally there’s enough growing to make a fresh batch of basil pesto, which is a happy occasion, indeed.
How to Make Basil Pesto
What you’ll to make this recipe:
- A bunch of basil leaves
- High-quality olive oil
- Toasted pine nuts
- Parmesan cheese
- Garlic and salt
I love this Cuisinart Mini Prep Food Processor. It’s perfect for the job. A regular-sized food processor will work well for large batches, but can be too large for a smaller batch of pesto. I also really like the Cuisinart Smart Stick hand blender (pictured). The chopper attachment is perfect for making pesto.
You want to blend it up until it’s fairly smooth, but there should still be some small chunks of cheese and basil. It shouldn’t be completely smooth. The little bits are where all the flavor comes from.
The heavenly smell of fresh chopped basil will flood your kitchen. Be prepared for the mouth watering to start.
Taste the pesto once it’s blended and make any adjustments to the seasoning. Since you haven’t added any salt yet, you’ll likely need to add a sprinkle or two. Start with just a pinch and add more until you’ve reached your desired saltiness.
What to Serve With Pesto
My favorite thing to put pesto on is cheese ravioli. The flavors meld together so well. But there are many different pastas you can pair with a pesto. Try tagliatelle pasta. It’s has just the right surface area and delivers the perfect amount of pesto in each bite.
If you like asparagus, you’ll love our Shaved Asparagus Pesto salad. The pesto is a perfect sauce for light and wispy asparagus ribbons.
Another favorite of ours is gnocchi with pesto. You can learn to make your own gnocchi at home, too. If you were to freeze homemade gnocchi and pesto, you could have a meal ready in moments.
When we were in Venice last year, we had a wonderful plate of paccheri (oversized rigatoni) with pesto that was incredible.
Get creative! You can serve pesto on just about anything, even steak or potatoes.
Other Variations of Pesto
If you’re not a big basil fan, I will eventually forgive you. I guess it’s possible that not everyone loves this herb. If that’s the case, you can use other herbs to make pesto. You could try arugula and walnut pesto for a spicy alternative, or spinach and pine nut for a milder version.
You should also feel free to leave out an ingredient if you don’t want it. For instance, you can leave out the garlic, or substitute the pine nuts with walnuts.
Other recipes to try
- Zucchini Noodles with Pesto and Shrimp
- Caprese Raviolo: A Dish That is Perfect for Summer
- Chicken Fettuccine Alfredo
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Classic Basil Pesto Recipe
- 1 oz fresh basil leaves
- 1 oz Parmesan or Pecorino Romano cheese crumbled or shredded
- 2 tbsp pine nuts toasted for extra flavor
- 3 tbsp extra virgin olive oil
- 1 small garlic clove
- salt to taste
- Add all ingredients to a food processor or blender and puree for 30 seconds.
- Stop to stir and push leaves down. Blend for an additional 15 seconds.
- Add to pasta or food as desired.