Basil Pesto Recipe
This Homemade Basil Pesto is fresh, flavorful, super quick to make, and one of my all-time favorite sauces. It’s made with just five simple ingredients and is incredibly delicious on pasta, pizza, sandwiches, and more! This recipe is gluten-free & Vegetarian.
Servings: 2 cups (approx.)
Equipment
Ingredients
Instructions
- Prepare the basil. Trim the stems from approximately 3-4 packed cups of fresh basil. Discard the stems, then rinse the leaves in fresh, cool water and dry thoroughly (I like to wash and dry fresh herbs using a salad spinner).
- Finely chop the nuts and garlic. Pulse the nuts and garlic in the food processor until finely chopped, scraping down the sides as needed. This ensures an even texture.
- Add the basil. Pulse in short bursts to avoid overheating the basil (which may cause it to turn brown).
- Slowly Add the Olive Oil. With the motor running, drizzle the oil very slowly into the food processor. Process until mostly smooth. Note: You may need to remove the lid and scrape down the sides once or twice as the oil is being added.
- Fold in the cheese. Mix until just combined.
- Season to taste. Season with salt and squeeze of fresh lemon juice to taste.
Notes
Ingredient Substitutions and Additions:
- Basil substitutions: Spinach (mild and sweet), arugula (peppery and bold), kale (earthy and slightly bitter), or cilantro (fresh and citrusy, perfect for Tex-Mex).
- Pine nut substitutions: Almonds (sweet and crunchy), walnuts (rich and slightly bitter), pistachios (buttery and sweet), and cashews (creamy and mildly sweet). I’ve made this recipe with pistachios, and it was wonderful. Nut-free alternatives include pepitas, hemp seeds, and sunflower seeds. I have not tried making nut-free pesto, so I can’t speak personally about the taste.
- Parmesan substitutions (or additions): Pecorino romano cheese (a hard cheese made from sheep’s milk) that is saltier and sharper than Parmesan. Highly recommended for a stronger umami flavor. Nutritional yeast is a great vegan alternative for its cheesy, umami-rich flavor.
- Optional additions: Lemon juice (for brightness), red pepper flakes (for a little heat), and/or honey (to balance any bitterness).
- Storage: Transfer pesto to a storage container and top with a thin layer of oil to prevent browning. Cover with plastic, allowing the plastic wrap to touch the oil directly. Transfer to the refrigerator for up to 5 days.
- To freeze: For best results, freeze this pesto recipe without the cheese (you can add it later after the pesto has been defrosted). Fill a silicone ice cube tray with pesto or freeze in a small freezer-safe container with a tight-fitting lid.
Nutrition
Calories: 740kcal | Carbohydrates: 6g | Protein: 13g | Fat: 76g | Saturated Fat: 13g | Cholesterol: 17mg | Sodium: 1567mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2094IU | Vitamin C: 7mg | Calcium: 365mg | Iron: 3mg
