Description
A fresh and vibrant Italian sauce made from basil leaves, garlic, Parmesan cheese, olive oil, and nuts. Perfect for tossing with pasta, spreading on sandwiches, or using as a marinade for chicken. Variations include nut-free or walnut-based versions for different flavors and dietary needs.
Ingredients
🛒 Ingredients (makes about 1 cup):
For the Pesto:
2 cups fresh basil leaves, packed
2–3 cloves garlic
½ cup grated Parmesan cheese
⅓ cup pine nuts (or walnuts / omit for nut-free version)
½ cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Optional: 1–2 teaspoons lemon juice for brightness
Instructions
📝 Instructions:
Step 1: Prepare Ingredients
Wash and dry basil leaves thoroughly. Peel garlic cloves. Grate Parmesan cheese.
Step 2: Blend Pesto
In a food processor, combine basil, garlic, nuts, and Parmesan. Pulse until coarsely blended.
Step 3: Add Olive Oil
With the processor running, slowly drizzle in olive oil until a smooth, spreadable consistency forms.
Step 4: Season
Add salt, pepper, and optional lemon juice to taste. Pulse briefly to mix.
Step 5: Serve
Use immediately with pasta, chicken, sandwiches, or as a dip. Store leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze in ice cube trays.
Notes
- Nuts: Swap pine nuts for walnuts or almonds, or omit for a nut-free pesto.
- Pasta: Toss cooked pasta with 2–3 tablespoons of pesto and a splash of pasta water for a silky coating.
- Chicken: Marinate chicken in pesto for 30 minutes before grilling or baking for extra flavor.
- Make Ahead: Pesto can be made a day in advance to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Sauce / Condiment
- Method: Blended / Raw
- Cuisine: Italian