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Classic Basil Pesto Recipe: A Flavorful Italian Delight

calendar_today September 28, 2026 schedule 1 min read

timer

Prep

10 minutes

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Cook

0 minutes

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Servings

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Calories

250 kcal

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Per Serving

A classic Italian sauce made with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

Ingredients

check 120g fresh basil leaves check 30g pine nuts, toasted check 20g Parmesan cheese, grated check 1 clove garlic, minced check 30ml lemon juice check 180ml olive oil check Salt to taste

hardware Essential Tools

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Food processor or mortar and pestle, knife, cutting board, measuring cups and spoons

format_list_numbered Preparation

Instructions

1. Combine basil, pine nuts, Parmesan, garlic, and lemon juice in a food processor.

2. Pulse until finely chopped.

3. Slowly drizzle in olive oil while processing until creamy.

4. Season with salt to taste.

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Try These Variations

Sun-Dried Tomato Pesto

Add sun-dried tomatoes for a sweet and tangy flavor.

Arugula Pesto

Substitute some basil with arugula for a peppery kick.

Kale Pesto

Use kale instead of basil for a heartier pesto.

Walnut Pesto

Replace pine nuts with walnuts for a different nutty flavor.

Chef's Pro Tips

Toast pine nuts for enhanced flavor.

Use high-quality olive oil for the best taste.

Don’t over-process to avoid bitterness.

Storage Guide

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Store in an airtight container in the refrigerator for up to 2 weeks.

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Freeze in small portions for longer storage.

Avoid These Mistakes

✕ Using old basil.

✕ Burning the pine nuts.

✕ Over-processing the ingredients.

nutrition Nutrition Facts

Per serving: 1/4 cup

250kcal Calories

20g Fat

5g Protein

Nutritional values are approximate.

flag Conclusion

Enjoy your homemade classic basil pesto with pasta, sandwiches, or as a flavorful addition to any dish!

sell Related Topics

#basil pesto recipe #homemade pesto #italian pesto #easy pesto recipe #vegan pesto

Frequently Asked Questions

Can I use different nuts instead of pine nuts? expand_more

Yes, you can substitute pine nuts with other nuts like walnuts, almonds, or pistachios. The flavor will be slightly different, but still delicious.

How long does homemade pesto last? expand_more

Homemade pesto can last up to 2 weeks in the refrigerator if stored properly in an airtight container with a layer of olive oil on top. It can also be frozen for up to 3 months.

Can I make pesto without Parmesan cheese? expand_more

Yes, you can make a vegan version of pesto by substituting nutritional yeast for the Parmesan cheese. You can also use other plant-based cheeses.

Why is my pesto bitter? expand_more

Pesto can become bitter if the basil is old or wilted, or if the pesto is over-processed. Make sure to use fresh basil and pulse the food processor until the ingredients are combined, but avoid turning it into a smooth paste.

How can I prevent my pesto from turning brown? expand_more

To prevent pesto from turning brown, add lemon juice to the mixture and store it in an airtight container with a layer of olive oil on top. This will help prevent oxidation.

Can I use a blender instead of a food processor? expand_more

While a food processor is ideal for making pesto, you can use a blender in a pinch. Just be careful not to over-process the ingredients, as this can make the pesto bitter.

What is the best way to serve pesto? expand_more

Pesto is incredibly versatile and can be served with pasta, sandwiches, salads, pizza, grilled meats, vegetables, and more. Get creative and experiment with different ways to use it!