The Best Basic Pesto

The Best Basic Pesto

2 servings
Homemade pesto is easy to make and so much better than store-bought—perfect for pasta, sandwiches, soups, or the freezer.

Ingredients

  • walnuts

    toasted if desired, see note

    ⅓ c
  • garlic cloves

    roughly chopped

    2 large
  • packed fresh basil leaves
    2 c
  • salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • extra virgin olive oil
    ⅝ c
  • grated parmigiano-reggiano
    ½ c

Directions

  1. 1

    Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an unappetizing brown color). It will keep in the refrigerator for about a week.

  2. 2

    Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.

  3. 3

    Note: Toasting the walnuts isn't essential, but it brings out their flavor. To toast them, preheat the oven to 350°F. Arrange the walnuts on a baking sheet in a single layer. Bake, checking frequently, until lightly toasted and fragrant, 6 to 8 minutes. Transfer immediately to a plate to cool.

The Best Basic Pesto

The Best Basic Pesto

15 min2 servings159 cal

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About this Recipe

Tired of bland, store-bought pesto that lacks real character? This recipe for The Best Basic Pesto is your ticket to vibrant, fresh flavor, all ready in just 15 minutes. It’s a game-changer that will elevate your meals, making you wonder why you ever bought it from a jar. The magic of homemade pesto truly lies in its fresh, simple ingredients, from aromatic basil to pungent garlic and rich Parmigiano-Reggiano. A key element that sets this recipe apart is the option to toast the walnuts, which adds a depth of nutty flavor and a subtle complexity that transforms the entire dish. You can expect a bright, emerald-green pesto with a robust, garlicky punch and the creamy richness of extra virgin olive oil and cheese, balanced by the subtle earthiness of walnuts. Its texture is beautifully thick and glossy, clinging perfectly to pasta or spreading smoothly on bread. This pesto is a surprisingly simple way to capture the essence of summer basil and bring incredible freshness and a gourmet touch to any meal. This naturally flavorful sauce also clocks in at just 159 calories per serving. While this recipe shines on its own, feel free to experiment with the nuts; traditional pine nuts or almonds can be lovely alternatives to walnuts for a different nutty profile. You can also adjust the garlic to your preference, making it milder or more intense based on your taste buds. This versatile pesto is perfect tossed with your favorite pasta, spread on sandwiches, dolloped into warm soups, or simply served with crusty bread for a delightful appetizer. It's truly a must-have for any home cook.

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