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Discover the best basil pesto recipe with pine nuts you’ve ever made! Make it once, and you’ll never go back to store bought pesto. This recipe is super classic and one that you will want to keep in your repertoire for years to come. It’s super easy and takes little to no time to make. It truly pairs with everything including this delicious Creamy Pesto Chicken Pasta!
It’s no secret that I love pesto. You guys love my Vegan Dill Pesto and when I realized I didn’t have a traditional basil pesto on my site I knew I had to rectify that right away! Pesto is an incredibly diverse sauce. Some may say too diverse, see this article from Food52. I love all the variations but the CLASSIC is the best.
The best way to make the most delicious pesto ever is to use the best and the freshest ingredients. When it comes to olive oil you can be skimpy – go with Extra Virgin Olive Oil and everything else will follow. For this recipe I went with my all-time favorite that I also use in all of my granolarecipes; Vom Fass! The amount of garlic you use is always up for debate however, I usually stick to 1 medium large clove. I love garlic but don’t want it to overpower or take over the delicate favours!
To make this delicious pesto sauce, you’ll need a food processor or blender, a chef’s knife, and a few simple ingredients. There are a few different ways that you can get your pesto into your desired consistency but I love using my beloved food processor. You can totally use a blender but I do have a preference here and the food processor is it for me (personal preference!) Use what you have on hand or invest in a food processor – I promise you they are two different machines!
Pesto is a classic Italian sauce traditionally made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Originating from Genoa, Italy, this sauce is commonly used to dress pasta, but it can also be spread on sandwiches, mixed into dips, or used as a marinade. It was traditionally made using a mortar and pestle. I imagine that using a mortar and pestle is tiring but the smell and flavor must be absolutely intoxicating!
Gather all your ingredients, ensuring the basil leaves are clean and dry. This step is crucial to achieving a fresh and vibrant pesto. Toast your pine nuts and let them cool down before adding them to the processor.
Add the basil, spinach, toasted pine nuts, Parmesan, lemon juice, and a pinch of salt to your food processor. Drizzle with a tablespoon of olive oil and pulse several times to start blending. With the machine running, slowly drizzle in the remaining olive oil through the chute until the pesto is smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated. I will admit that I am a bit more heavy-handed with the oil as I love a nice loose pesto so add slowly until you achieve the consistency you prefer.
Taste the pesto and adjust the seasoning with more salt, pepper, or lemon juice if necessary. Transfer the pesto to a jar fitted with a lid and refrigerate until ready to use.
To store your basil pesto, transfer it to an airtight container and refrigerate for up to a week. For longer storage, freeze the pesto in ice cube trays like these silicone ice cube trays and then transfer the frozen cubes to a reusable bag or container for convenient portions.
Yes! And actually it’s a great way to extend your pesto’s shelf life. I think we’ve all seen the ice cube tray pesto hack. I like using my silicone ice cube trays for that. After the pesto is frozen you can put the cubes in a reusable bag for later use! This method allows you to use small portions of pesto whenever you need it, making it convenient for quick meals.
Pine nuts add a rich, creamy texture and a nutty flavour that complements the basil and cheese perfectly. They help to create the smooth consistency that pesto is known for while adding a subtle depth of flavour that enhances the overall taste of the sauce.
Toasting pine nuts is optional but recommended. Toasting enhances their nutty flavour, making your pesto even more delicious. To toast pine nuts, simply place them in a dry skillet over medium heat and stir frequently until they are golden brown and fragrant.
Yes, you can make pesto without pine nuts. Substitute pine nuts with other nuts like walnuts, almonds, or cashews. Each alternative will add its unique flavour to the pesto.
If you’re allergic to nuts or prefer a different taste, you can use sunflower seeds or pumpkin seeds as a substitute for pine nuts in pesto. These seeds provide a similar texture and nutty flavor while being nut-free, making them an excellent option for those with nut allergies.
Share your thoughts and experiences in the comments! I’d love to hear how your basil pesto turned out. Don’t forget to rate the recipe too!
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Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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