If you’re searching for a vibrant, flavor-packed sauce that instantly transports any dish from simple to spectacular, you need to try this Basil Pesto (Makes 2 cups). With its glorious green hue and aromatic punch of fresh basil, this pesto is luscious, nutty, garlicky, and impossibly silky thanks to good olive oil and plenty of Parmesan cheese. Whether you’re swirling it into pasta, spreading it over sandwiches, or dolloping it onto grilled veggies, this pesto is an absolute staple that will freshen up your routine and wow anyone lucky enough to sample it.
Ingredients You’ll Need
Let’s talk about building bold, herby flavor with just a handful of key players. Each ingredient in this Basil Pesto (Makes 2 cups) earns its spot: these are simple, real foods working together to deliver vibrant color and a taste that absolutely sings.
- Walnuts: Add wonderful creaminess and a subtly toasty, earthy note that balances the basil beautifully.
- Garlic cloves: For a sharp, aromatic backbone that gives your pesto an irresistible kick.
- Fresh basil leaves: The star of the show—use packed cups of leafy, bright-green basil for the freshest flavor and most gorgeous color.
- Salt: Just a teaspoon is all you need to lift every flavor in the pesto and bring out its natural freshness.
- Black pepper: Adds a gentle warmth and rounds out all the savory notes.
- Extra virgin olive oil: Rich and silky, this is what gives your Basil Pesto (Makes 2 cups) its sumptuous texture and glossy finish.
- Grated Parmesan: The salty, umami-packed cheese brings creaminess and depth, making every bite irresistible.
How to Make Basil Pesto (Makes 2 cups)
Step 1: Pulse Walnuts and Garlic
Grab your food processor and add the walnuts and garlic cloves. Give them a quick blitz—about ten seconds or so—until they’re chopped up nicely. This step ensures the nuts and garlic become more evenly distributed throughout your Basil Pesto (Makes 2 cups), so every bite is packed with flavor.
Step 2: Add Basil, Salt, and Pepper
Next, pile in the fresh basil leaves, salt, and black pepper. Blend everything together until it starts to form a fragrant, bright-green paste. Let it whir for about a minute—you want those basil leaves totally broken down for a smooth, almost creamy base.
Step 3: Stream in Olive Oil
While the machine is running, slowly pour in the extra virgin olive oil. This step is key for that ultra-silky, classic texture everyone loves in Basil Pesto (Makes 2 cups). Take your time here and let the oil emulsify for a full minute until you have a smooth, irresistible sauce.
Step 4: Add Parmesan
Finally, add the grated Parmesan and give everything one last blend for about a minute. The cheese melts in and adds a savory richness to your Basil Pesto (Makes 2 cups), locking in that dreamy, creamy finish. That’s it—your homemade pesto is ready to enjoy.
How to Serve Basil Pesto (Makes 2 cups)
Garnishes
Swirl a little extra pesto on top of your pasta, then sprinkle on whole toasted walnuts or pine nuts, some extra grated Parmesan, and maybe a few whole basil leaves to make the color really pop. A crack of black pepper or a drizzle of olive oil takes it to restaurant-level gorgeous.
Side Dishes
Basil Pesto (Makes 2 cups) isn’t just for pasta! Spoon some over grilled chicken breasts, roasted salmon, or even warm crusty bread with mozzarella. It’s magic tossed with roasted veggies or as a condiment with your favorite antipasto spread. Fresh and herby, it can brighten up just about any meal.
Creative Ways to Present
For a twist, try layering Basil Pesto (Makes 2 cups) in a jar with ricotta for a dip, or serve dollops on a platter of sliced tomatoes and mozzarella for a gorgeous Caprese upgrade. You can even swirl it into soups, spread it inside sandwiches, or drizzle over eggs for a fresh brunch idea.
Make Ahead and Storage
Storing Leftovers
Basil Pesto (Makes 2 cups) keeps best in an airtight container in the fridge. To preserve that vivid green color, add a thin layer of olive oil on top before closing the lid. This small trick locks out air and helps the pesto stay fresh, bright, and flavorful for a full week.
Freezing
Pesto freezes like a dream! Spoon Basil Pesto (Makes 2 cups) into ice cube trays for quick, single servings, or freeze in small containers. Cover with plastic wrap or a little more olive oil to prevent freezer burn. When you want a taste of summer, just pop out a portion and let it thaw in the fridge or at room temp.
Reheating
This sauce is best enjoyed at room temperature. If it’s been chilled, just take out what you need and let it come to room temp—no need to heat it directly, since warming can dull the fresh flavor and turn the color a bit brown. A gentle stir before use is all it needs.
FAQs
Can I substitute other nuts for walnuts in Basil Pesto (Makes 2 cups)?
Absolutely! Pine nuts are the classic choice, but almonds or cashews work beautifully as well. Each nut will bring its own subtle character to the finished pesto, so feel free to experiment with what you have on hand.
What should I do if my pesto turns brown?
Basil can oxidize quickly, turning the pesto less vibrant. Covering it with a layer of olive oil when storing helps keep it bright, and working swiftly once you start blending preserves that gorgeous green color.
Is it possible to make Basil Pesto (Makes 2 cups) dairy-free?
Yes, you can swap the Parmesan for nutritional yeast for a dairy-free or vegan alternative. Nutritional yeast adds a cheesy note and helps thicken the sauce, so you still get that classic pesto flavor.
Can I use a blender instead of a food processor?
You can use a high-powered blender, but you may need to pause and scrape the sides more frequently. A food processor tends to provide a slightly chunkier, traditional pesto texture, while a blender makes an ultra-smooth version.
What types of basil work best in Basil Pesto (Makes 2 cups)?
Genovese or sweet Italian basil are the classics for this pesto, thanks to their tender leaves and mellow, sweet flavor. Avoid tougher varieties like Thai or purple basil for this recipe, as their flavors are more assertive and can change the classic profile.
Final Thoughts
Once you try this Basil Pesto (Makes 2 cups), you’ll find yourself reaching for it every week—I promise! It’s a bright, endlessly versatile sauce that’s a joy to share and even more fun to make at home. Whip up a batch and discover just how many delicious ways you can use it to liven up your everyday meals.
Print
Basil Pesto (Makes 2 cups) Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 cups
- Category: Sauce/Condiment
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
Learn how to make a vibrant and flavorful Basil Pesto from scratch. This classic recipe yields 2 cups of aromatic pesto that’s perfect for tossing with pasta, spreading on sandwiches, or using as a dip.
Ingredients
Ingredients:
- 2/3 cup walnuts (toasted, if desired)
- 4 garlic cloves, chopped
- 4 cups fresh basil leaves, packed
- 1 tsp salt
- 1/2 tsp black pepper
- 1⅓ cup extra virgin olive oil
- 1 cup grated Parmesan
Instructions
- In a food processor, pulse walnuts and garlic until chopped (10 sec). Add basil, salt, and pepper. Blend into a paste for about 1 min.
- With the motor running, slowly pour in olive oil until smooth. Add Parmesan and blend for 1 more minute.
Notes
- For a richer flavor, toast the walnuts before using.
- To retain the pesto’s vibrant color, store it with a layer of olive oil on top.
- Best consumed within 1 week when stored in the refrigerator.
Nutrition
- Serving Size: 2 tbsp
- Calories: 180
- Sugar: 0.5g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 4mg
