Why Make Pesto at Home?
Store-bought pesto can’t compete with the fresh, vibrant flavours of homemade basil pesto. When you make it yourself, you control the quality of ingredients, adjust flavours to your liking, and avoid unnecessary preservatives. Plus, it’s one of the easiest ways to elevate pasta, sandwiches, grilled meats, and even roasted vegetables.
The classic Italian pesto, Pesto alla Genovese, is traditionally made using a mortar and pestle, which helps to release the natural oils from the basil, enhancing its aroma and flavor. While a food processor is a convenient alternative, if you have the time, using a mortar and pestle will give you the richest, most well-rounded pesto.
Ingredients
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- Fresh Basil (2 cups, packed) – The star of the show, providing the signature aromatic, slightly peppery taste.
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- Pine Nuts (¼ cup) – Adds a buttery, nutty depth that complements the basil.
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- Garlic (1 clove) – Brings a pungent kick that enhances the overall flavor.
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- Parmesan or Grana Padano (½ cup, finely grated) – Adds umami, richness, and a salty bite.
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- Extra Virgin Olive Oil (½ cup) – The key to a smooth, emulsified texture; always use high-quality oil.
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- Sea Salt (½ tsp) – Enhances all the flavors and balances the ingredients.
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- Lemon Juice (1 tsp, optional) – A touch of acidity brightens the pesto and helps maintain its vibrant green color.
Instructions
Traditional Mortar & Pestle Method
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- Crush the Garlic & Salt – In a mortar, pound the garlic and sea salt into a smooth paste.
- Add Pine Nuts – Crush until they form a coarse paste.
- Incorporate the Basil – Gradually add basil leaves, crushing them in circular motions until they break down completely.
- Mix in Cheese – Stir in the grated Parmesan or Grana Padano.
- Slowly Add Olive Oil – Drizzle in the oil while mixing gently to create a smooth, creamy pesto.
- Adjust Seasoning – Taste and add lemon juice or more salt if needed.
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Food Processor Method (Quick & Easy)
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- Blend Pine Nuts, Garlic & Basil – Pulse until roughly chopped.
- Add Cheese & Salt – Blend briefly to combine.
- Drizzle in Olive Oil – With the processor running, slowly pour in the olive oil until smooth.
- Taste & Adjust – Add lemon juice or extra seasoning if needed.
💡 Pro Tip: If using a food processor, avoid over-blending the olive oil, as this can cause bitterness.
Notes
How to Use Basil Pesto
Once you have a fresh jar of pesto, the possibilities are endless! Here are some delicious ways to use it: ✔ Tossed with fresh pasta for a simple, flavorful meal.
✔ Spread on sandwiches or wraps for a herby boost.
✔ Dolloped onto grilled meats or fish for a fresh contrast.
✔ Mixed with mayo or yogurt for a creamy pesto-style dip.
✔ Drizzled over roasted vegetables for extra depth of flavor.
Variations & Substitutions
🌿 Swap the Basil – Try arugula, cilantro, or parsley for a unique twist.
🌰 Swap the Nuts – Use almonds, walnuts, or even pumpkin seeds instead of pine nuts.
🧄 Adjust the Garlic – Use roasted garlic for a milder, sweeter flavor.
🍋 Brighten It Up – Add more lemon juice for a zesty, fresh finish.
More Recipes You’ll Love
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- Homemade Ranch Dressing – Creamy, tangy, and preservative-free.
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- Parsley-Pumpkin Seed Pesto – A nutty, umami-packed alternative.
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- Smoky Chipotle Sauce – A bold, spicy sauce for tacos and sandwiches.
Storage Tips
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- Refrigerate: Store in an airtight container with a thin layer of olive oil on top to prevent oxidation. Keeps for up to 1 week.
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- Freeze: Pour into ice cube trays and freeze for up to 3 months. Defrost as needed!
