This homemade basil pesto recipe is much better than anything you will ever get in a jar. With just a few simple ingredients you can make one of the most delicious and versatile pesto sauces.
I have been making this pesto for years and I have tweaked it so that you get the perfect pesto every time. I am sharing all my tips and tricks and I am sure this will become a family favorite for you too.
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Special Tools for Homemade Pesto:
Ingredients for Authentic Pesto:
- 1/2 cup olive oil
- 2 cups fresh basil leaves
- 4 cloves garlic
- 4 tbsp pine nuts
- pinch of salt
- pinch of pepper (to taste) (optional)
- pinch of crushed red pepper
- 1/2 cup of parmesan cheese
See also: 10 Best Herbs to Grow in Your Kitchen Garden
Instructions for Authentic Homemade Basil Pesto Recipe:
- Wash and dry basil
- Place all ingredients except the oil into a food processor and blend until smooth.
- Add oil and process until incorporated. Do Not over process or your pesto will be bitter.
- Taste and adjust seasonings to your liking.
Freezing Pesto
One of the best things about pesto is that it freezes beautifully. Each year I plant over 40 basil plants in my garden. So, I get a huge amount of basil.
Each week when I harvest my basil, I make a double or triple batch of pesto and freeze at least half of it. Then we have a freezer full of pesto to get us through the winter.
When you are freezing pesto, make sure to cover the top of the pesto with olive oil to protect the pesto from freezer burn.
I use a silicone ice cube tray to freeze my pesto. Then pop them out and place them in a quart-sized ziptop freezer bag. They will keep in the freezer for up to 3 months.
Q&A
How long does fresh homemade basil pesto last?
Fresh pesto can be stored in the refrigerator for up to 3 days. But the best way to store is in ice trays in the freezer for up to 6 months.
Is it worth making your pesto?
Yes! If you want to experience the bright and bold flavors of pesto then fresh and homemade is the only way to go.
What are the ingredients in fresh pesto?
Fresh homemade pesto is made with basil, olive oil, garlic, pine nuts, salt, pepper, and parmesan cheese. You can also add a pinch of crushed red pepper for a little bite.
See also: Roasted Tomato Salsa Recipe
What is a good substitute for pine nuts in pesto?
Most pesto recipes call for pine nuts, but they can be pricey. There are several other nuts that make a great replacement for the pine nuts such as walnuts, pistachios, and almonds.
What kind of basil is best for pesto?
Genovese basil, also known as sweet basil, is typically preferred in traditional Italian pesto recipes. It is easy to grow giving you an abundance of leaves.
I have made many batches with purple basil as well and cannot taste any difference.
What is the most important ingredient in homemade basil pesto?
Basil is the most essential ingredient in pesto.
What nut or seed is best for pesto?
Traditional pesto typically calls for pine nuts. But you can substitute pine nuts with walnuts, pistachios, or almonds without sacrificing flavor.
What makes pesto taste better?
5 tips for better-tasting pesto:
- Use quality ingredients
- Don’t use HUGE basil leaves – they tend to taste bitter
- Make sure your basil plant hasn’t gone to seed – It will be bitter and ruin your pesto.
- Add salt and pepper to taste
- Add a pinch of crushed red pepper
What oil is the healthiest for pesto?
Extra virgin olive oil is the healthiest oil for pesto. It’s rich in heart-healthy monounsaturated fats and antioxidants, adding both flavor and nutritional value to your pesto sauce.
Which pasta is best for pesto?
The best pasta for pesto is short, textured varieties like penne, fusilli, or farfalle. These shapes hold the rich pesto sauce, ensuring a delicious and satisfying meal.
What is the best way to store parmesan cheese?
The best way to store parmesan cheese is in a Fooodsaver bag in the refrigerator. I use a resealable foodsaver bag and it works wonders for long-lasting Parmesan.
This post was all about the best homemade basil pesto recipe.
If you want the best homemade pesto recipe, this is it!
Once you’ve had homemade pesto, you will never be able to eat pesto from a jar again. It’s so easy to make and super versatile. You’ll want to add it to your weekly meal prep.
ENJOY
Delicious Homemade Basil Pesto Recipe
Equipment
- food processor or blender
- salad spinner
Ingredients
- ½ cup olive oil
- 2 cups fresh basil
- 4 cloves garlic
- 4 Tbs pine nuts
- 1 pinch salt to taste
- 1 pinch pepper to sasted
- 1 pinch crushed red pepper optional to taste
- ½ cup fresh grated parmesan cheese
Instructions
- Wash and dry basil
- Place all ingredients except the oil into a food processor and blend until smooth
- Add oil and process until incorporated. Do Not over process or your pesto will be bitter.
- Taste and adjust seasonings to your liking.
Notes
5 TIPS FOR BETTER-TASTING PESTO:
- Use quality ingredients
- Don’t use HUGE basil leaves – they tend to taste bitter
- Make sure your basil plant hasn’t gone to seed – It will be bitter and ruin your pesto.
- Add salt and pepper to taste
- Add a pinch of crushed red pepper
FREEZING PESTO
- One of the best things about pesto is that it freezes beautifully. Each year I plant over 40 basil plants in my garden. So, I get a huge amount of basil.
- Each week when I harvest my basil, I make a double or triple batch of pesto and freeze at least half of it. Then we have a freezer full of pesto to get us through the winter.
- When you are freezing pesto, make sure to cover the top of the pesto with olive oil to protect the pesto from freezer burn.
- I use a silicone ice cube tray to freeze my pesto. Then pop them out and place them in a quart-sized ziptop freezer bag. They will keep in the freezer for up to 3 months.
