This basil pesto recipe is much more flavorful than store-bought and so easy to make. Grab fresh basil, pine nuts (or walnuts), garlic, parmesan, and quality extra virgin olive oil and it’s ready in 10 minutes. Make it ahead, refrigerate or freeze, and keep on hand for weeknight pesto recipes—I’ve listed all my favorites!
Basil pesto is traditionally made with fresh basil pounded with pine nuts, aged cheese, and olive oil in a mortar and pestle. It gets its name from “pestare,” the Italian word for “to pound” or “to crush.” I adapted the traditional recipe with a few tricks to keep the pesto’s vibrant green color and fresh, aromatic flavor for longer. A quick blanch in boiling water and a squeeze of lemon juice means this sauce will last in your fridge for up to 2 weeks and your freezer for up to 6 months! And, I make it in a food processor or blender so you just have to push a button. Though this is a decidedly easy pesto recipe, it has the same richness that’s made pesto one of the most iconic Italian sauces of all time. I use it all day long! Fry eggs in pesto for a healthy savory breakfast. For lunch, spread onto eggplant parmesan sandwiches. For dinner, pesto pasta, creamy chicken pesto pasta, baked pesto sea bass, and pesto chicken are ready in under 30 minutes! All you really need to enjoy a good pesto, though, is some good crusty bread.
It originated in Genoa, the capital city of Liguria, Italy.
Can you Freeze Basil Pesto?
Yes! You can freeze pesto for up to 6 months and thaw it in your fridge the night before you plan to use it. Here are two ways to freeze pesto:
- In a freezer-safe jar. Cover with a layer of extra virgin olive oil and freeze. I do this when I plan to use the entire amount in a pasta dish.
- In ice cube trays. If you want to be able to use a little bit of pesto at a time, pour it into ice cube trays and freeze for 1 hour or until hard, then transfer the cubes to freezer bags.
Ingredients for Basil Pesto
This easy basil pesto recipe uses just a handful of ingredients to make a simple sauce with so much depth and richness. Like with any recipe that uses just a few ingredients, you’ll want each one to be fresh and flavorful.
- Basil: Fresher basil and high quality olive oil are the two biggest differences between homemade and store-bought pesto. Grab the freshest basil you can find with little signs of limpness or browning. And, try to pack the two cups with the smaller, more tender leaves for the best flavor. If you’re not making pesto on the same day you go shopping, check out my tips for how to store fresh basil so it lasts.
- Garlic: Increase the garlic to your heart’s desire, but 1-2 cloves typically brings enough punchiness without overpowering the delicate qualities of the basil.
- Nuts: Buttery, creamy pine nuts are more traditional if you can swing it, but I know they can be expensive. Walnuts also work well and are more economical. Toast both in the oven at 325°F until they’re golden brown. Keep a close eye as nuts burn easily!
- Lemon: Lemon juice both adds brightness and prevents the basil from browning.
- Olive oil: With so few ingredients, olive oil has a major influence on how a pesto tastes. A high quality extra virgin olive oil is another opportunity to greatly improve your pesto! Use a smooth but full-flavor olive oil. I love our buttery but bold Italian Nocellara. For a full guide to buying pesto, check out our guide: Olive Oil 101: Everything You Need To Know.
- Parmesan: Parmesan cheese adds a deep umami quality that makes pesto irresistible. Grab the whole blocks (rather than pre-grated parm) as they tend to be much higher quality and fuller flavor.
- Seasoning: Pesto uses only kosher salt and black pepper to enhance the flavor. Add just a small pinch of salt and adjust from there, as the parmesan naturally adds saltiness.
Making Pesto like an Italian | Real & Authentic Pesto Recipe from Italy
FAQ
Is pesto part of the Mediterranean diet?
Is pesto traditionally Italian?
Did the Romans have pesto?
What region is basil pesto from?
What does pesto mean in Italian?
The Italian word pesto: pestare, means to pound, or to crush. Pesto was originally prepared with a marble mortar and wooden pestle. The ingredients were not exactly pounded or crushed, but they were incorporated by making a circular motion using the pestle in the mortar.
Is pesto high in carbohydrates?
Pesto sauce is rich in fiber mainly from basil and excellent quality fats from extra virgin olive oil. This when made at home with the traditional recipe. For store-bought pesto sauce, check the label.
Where does pesto come from?
And it is the defining flavor of Liguria, the rugged coastal sweep of northwestern Italy where it originated. Tossed with freshly cooked pasta, drizzled on poached or baked fish, dolloped on vegetable minestrone, pesto has the power to brighten and enliven any dish it meets.
What does Italian pesto taste like?
Authentic Italian style pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky (but not too much garlic to overpower the fresh basil), with a pleasant fresh taste from a good quality olive oil. Homemade pesto is one of our family favorites!