Wondering how to make basil pesto at home? It's actually quite easy! You only need 6 ingredients and a food processor. Ready in 15 minutes!
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There's nothing like fresh pesto in the summer. Whether your garden has an abundance of basil or you find it at the farmer's market, pesto is a great way to make basil last longer and you can put it on almost anything!
Named for the city of Genoa, pesto genovese is a genuinely ancient sauce that's a specialty of the Ligurian region of Italy. Its name comes from the word pestare which means to crush or clobber.
Ingredients
You only need six ingredients to make pesto. But since there are so few, make sure they are the best you can find.
- Fresh basil: If you can get basil from your own garden or the farmer's market that is best. (Basil grows well in a pot on your porch or windowsill - give it a try!) If not, regular ol' basil from the produce section will do.
- Parmesan cheese: I recommend using real Parmigiano Reggiano cheese. The flavor is so much better. You can also use Grana Padano cheese.
- Pine nuts: Pine nuts, or pignoli in Italian, give pesto a creamy richness. They can be expensive, I get them at Trader Joe's where they are a bit cheaper. See the FAQ section below for info about substituting other nuts if you prefer.
- Olive oil: Use a good olive oil, because this is going to be a major flavor component. Try one that you would want to dip bread into, or make salad dressing with, as opposed to one you would use to sauté vegetables.
- Garlic and salt: Just a couple of cloves of garlic and a bit of salt bring the flavors together.
Step by step instructions
The traditional method of making pesto in Italy is to use a mortar and pestle. Short of that, this method from Bon Appétit is the best I've found. You get creamy, smooth pesto and the fresh basil stays bright green.
In a dry skillet, toast the pine nuts over medium heat until they are lightly golden. Set aside to cool.
Grate the parmesan cheese on a box grater.
Put the cooled pine nuts in a food processor. Use a microplane grater to grate the garlic and add to the pine nuts.
Process the pine nuts until they are very finely ground.
Add the parmigiano cheese and process until the mixture is clumping together. You should be able to squeeze it into a ball with your hands like dough.
Add the basil and salt to the food processor and put the lid back on. With the motor running, pour the olive oil slowly into the basil mixture until the basil leaves are finely chopped and the mixture is smooth, up to 1 minute. See tip below.
FAQ
- Can you store pesto in the refrigerator? If you have leftovers or are making a big batch, place in an airtight container and add a layer of olive oil over the top before you put the lid on. This keeps the pesto nice and green underneath. It will keep for about two weeks.
- Can you freeze pesto? Yes! I like to get those large silicone ice cube molds and freeze it in portions. Then I transfer them to a freezer bag. Pesto keeps in the freezer for up to three months.
- Do you have to use pine nuts to make pesto? No! Pine nuts can be expensive and sometimes hard to find, so walnuts are a common substitution. You can also use almonds, hazelnuts, or pistachios. If you want to omit the nuts altogether, you can do that, too. (Technically, that would be pistou, the French version of pesto. Use it to top this Soupe au Pistou.)
- Can I use a sheep's milk cheese to make pesto? Yes! If you can't tolerate cow's milk, you can use Pecorino Romano. Be advised, it has a much sharper flavor and is saltier than Parmigiano Reggiano, so you'll need to use less.
- Can you pesto that? Basil pesto is the original pesto, but you can take the same basic recipe and apply to other ingredients. Try my recipe for kale pesto! There's also spinach pesto, sun-dried tomato pesto or arugula pesto.
Tips
- Don't store fresh basil in the refrigerator. This can cause it to turn brown. When I cut basil from the garden, I put it in a glass of water and keep it on the counter. (It will actually keep growing like this if you let it.) This method doesn't work as well for me with store-bought basil, so I put it in a cool spot on the counter (away from the oven/stove) and use it within 24 hours.
- Make sure the basil leaves are completely dry before you put them into the blender. Olive oil and water don't mix!
- Don't over-process when adding the oil to the basil. The blades of the food processor create heat and that can discolor the basil leaves. Process just until you have reached the right consistency and then shut off the motor.
Related recipes
- Use your fresh pesto to make a big batch of Gnocchi with Peas and Pesto.
- Still got more basil? This Oven Baked Salmon with Roasted Tomatoes and Basil Yogurt Sauce is another great way to let its freshness shine.
Recipe
Basil Pesto
Ingredients
- 6 cups basil
- 1 cup extra-virgin olive oil
- 3 ounces parmesan cheese
- ½ cup pine nuts
- 2 cloves garlic
- 1 teaspoon kosher salt
Instructions
- In a dry skillet, toast the pine nuts over medium heat until they are lightly golden. Set aside to cool. Meanwhile, grate the parmigiano cheese on a box grater.
- Put the cooled pine nuts in a food processor. Use a microplane grater to grate the garlic, and add to the food processor with the pine nuts.
- Process the pine nuts until they are very finely ground.
- Add the parmigiano cheese and process until the mixture is clumping together. You should be able to squeeze it into a ball with your hands like dough.
- Add the basil and salt to the food processor and put the lid back on. With the motor running, pour the olive oil slowly into the basil mixture until the basil leaves are finely chopped and the mixture is smooth, up to 1 minute. See tip below.
Notes
- Don't store fresh basil in the refrigerator. This can cause it to turn brown. When I cut basil from the garden, I put it in a glass of water and keep it on the counter. (It will actually keep growing like this if you let it.) This method doesn't work as well for me with store-bought basil, so I put it in a cool spot on the counter (away from the oven/stove) and use it within 24 hours.
- Make sure the basil leaves are completely dry before you put them into the blender. Olive oil and water don't mix!
- Don't over-process when adding the oil to the basil. The blades of the food processor create heat and that can discolor the basil leaves. Process only until you have reached the right consistency and then shut off the motor.
- To store pesto in the refrigerator, place in an airtight container and add a layer of olive oil over the top before you put the lid on. This keeps the pesto nice and green underneath. It will keep for about two weeks.
- I like to freeze pesto in large silicone ice cube molds so I can freeze it in portions. Then I transfer them to a freezer bag. Pesto keeps in the freezer for up to three months.
- See the post above for more information about choosing ingredients, FAQs and substitutions.
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