Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

Easy Basil Pesto Recipe with Lots of Tips

How to make the best homemade pesto with basil, nuts, garlic, and olive oil. Jump to the Easy Basil Pesto Recipe or read on to see our tips for making it.

How to make easy basil pesto

Pesto is simple to make and a versatile sauce for pasta, meats, or vegetables. We use our food processor, which makes it quick. You can also make it by hand using a mortar and pestle.

Chimichurri RecipeYOU MAY ALSO LIKE: This easy Chimichurri Sauce recipe. Chimichurri is a sauce made with herbs, garlic, vinegar, chili pepper and olive oil. It livens up pretty much anything you throw at it.

We love this recipe and make it often (especially in the summer). It’s quick and easy to make. Let me show you how to make it plus our tips for making it best.

How to Make Our Easy Basil Pesto

Pesto is easy to make. Throw garlic, nuts, and fresh basil into a food processor then drizzle in olive oil until you have a sauce.

Making the Tastiest Greenest Pesto

To make it best, we’re sharing a few tips learned over the years:

Tip 1: Blanch the basil. I know this sounds a little crazy, but trust me. Blanching basil makes the greenest pesto possible. Have you ever noticed that pesto browns overtime in the fridge? Or even when you add it to hot pasta? Blanching the pesto prevents this. It locks in the bright green color of the leaves. We blanch basil in our recipe below. If you are not convinced, you can still use our recipe without blanching. It still works.

Blanching the basil.

If you are up for it, blanching is easy. Dunk the basil leaves into boiling water for 5 to 10 seconds then submerge in ice water. Pat the leaves dry and move on to making the pesto.

Tip 2. Turn the garlic into a paste. We love garlic but are not big fans of biting into a big chunk of it (especially if it’s raw). That’s why we turn the garlic into a paste before adding it to our pesto. To do this, mince the garlic then use the flat side of a knife to scrape the garlic across a cutting board.

Turn the garlic into a paste.

Tip 3: Stir cheese in at the end. A little texture in the sauce is a good thing. We don’t add cheese to the food processor, we make the pesto and then stir in grated parmesan cheese by hand, which adds some texture.

Recipe Substitutions

  • If you cannot find pine nuts, try walnuts instead. They are buttery and work well in pesto. You can also make pesto without nuts. The texture will be different, but the sauce stills taste fresh and delicious.
  • Add more herbs. Add a handful of parsley or mint leaves to our recipe below.
  • Make vegan pesto. Substitute the cheese with a non-dairy cheese or add 2 to 3 tablespoons of nutritional yeast. Nutritional yeast is nutty and cheesy.
  • Add greens. Replacing some, if not all, of the basil with spinach, chard, or beet greens is an excellent option. We’ve even done this with kale before.

What to do with pesto?

If you’re looking for uses for pesto, you’ve come to the right place. Here are our favorite things to do with it:

Ridiculously Good Shrimp Pesto Soba Noodles RecipeYOU MAY ALSO LIKE: We love quick, fresh dinners. These soba noodles tossed with basil pesto hit the spot. Jump to the Pesto Shrimp Soba Noodles Recipe.

Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Basil Pesto Recipe with Lots of Tips

  • PREP
  • COOK
  • TOTAL

This basil pesto recipe won’t turn brown the moment you make it or toss with hot pasta. By quickly blanching the basil, which takes under 10 seconds, we set the basil’s green color and help prevent it from oxidizing over time. It’s an extra step in making pesto, but it doesn’t take long to do. If you prefer to not blanch the basil, you can skip it. Our recipe can be made with fresh or blanched basil.

Makes approximately 1 cup

You Will Need

2 cups fresh basil leaves

1 clove garlic

1/4 cup pine nuts or walnuts, lightly toasted

1/2 cup olive oil, plus more for storing

1/2 cup finely grated pecorino or parmesan cheese

Kosher salt and freshly ground black pepper, to taste

Directions

    Prepare a small bowl of ice water. Bring a small saucepan, filled halfway with salted water, to a boil. Submerge basil leaves in boiling water for 5 to 10 seconds, or until wilted. Then, immediately plunge into ice water to stop cooking. Drain, squeeze to remove excess water then pat dry with a clean dish towel.Recipe Step 1

    Smash and peel the garlic clove then mince. Holding a chef’s knife at an angle, scrape the blade of the knife across the minced garlic. Gather it all together then scrape it against the board again until it becomes a fine paste.Basil Pesto Recipe

    Combine the garlic paste and the pine nuts in the bowl of a food processor. Pulse 2 to 3 times until everything is chopped small. Add basil.

    With the processor running, slowly pour the olive oil into the bowl. After adding all of the oil, check the consistency of the pesto — we like it to have some texture. For smoother pesto, pulse a few more times.

    Transfer pesto to a bowl then mix in the cheese. Season to taste with salt and pepper. Use immediately or store for later.

Adam and Joanne's Tips

  • How to Store Pesto in the Refrigerator: Add a thin layer of extra olive oil to the top (to prevent any air from getting to it), cover with a lid or plastic wrap and refrigerate up to 2 weeks.
  • How to Freeze Pesto: If freezing, leave out the cheese. Fill ice cube trays with pesto, freeze until hard. Then store frozen cubes in freezer-safe plastic bags. Freeze up to 1 month.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 2 tablespoons / Calories 143 / Total Fat 15.4g / Saturated Fat 2.9g / Cholesterol 3.6mg / Sodium 90mg / Carbohydrate 0.5g / Dietary Fiber 0.1g / Total Sugars 0.1g / Protein 2.1g
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Subscribe to Dinner

We all struggle with what to cook for dinner and yes, I am definitely including Adam and me in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click Go to signup for free!

23 comments… Leave a Comment
  • Pcook August 19, 2018, 11:46 am

    Thank you for a great recipe. I made exactly as written first time. Second time i have abundance of basil. Insead of blanching I added 2 teaspoon of fruit fresh.yes it work@ retaining color.added to brighten flavor. 1 tbs lemon juice. I need freeze with cheese and cane out fine.thank you for sharing. The joy of cooking everyone adds their twist & we pick up tips from others.

    Reply
  • pam September 11, 2016, 4:24 pm

    I blanched then ice water then squeezed water out. Now I only have 2 T of basil for the pesto. The volume is gone. Similiar to cooking spinach. Will this still work?

    Reply
    • Joanne September 14, 2016, 2:29 pm

      Yes, you should be fine. When you blanch the basil, it does wilt down like spinach.

      Reply
  • Ann August 15, 2016, 4:31 pm

    Blanching works beautifully. I would only add that I prefer to get the blanched leaves as dry as possible before putting them in the blender with the other ingredients. I find that the extra moisture waters down the flavor a bit, and makes the pesto a bit creamier than I like.

    To dry the leaves, I open up each large leaf on a towel, pat the leaves dry, and then let them air dry completely. A little time-consuming to be sure, but we’re all looking for the pesto we already know and love.

    We like it with untoasted pine nuts, only the best EVOO and double the garlic!

    Reply
  • Susan July 11, 2016, 7:02 pm

    Just made this tonight. Works GREAT! Stayed green from start to finish. Thank you!

    Reply
  • Janet July 31, 2015, 4:19 pm

    Besides blanching the basil, I add a vitamin C tablet into the blender. Saw a TV chef do this, not real sure if it helps, but the blanching sure does?

    Reply
    • Chuck July 13, 2018, 1:15 am

      It doesn’t take very much… I use a 1/4 tablet Vitamin C… As an antioxidant, Vitamin C also slows / stops color degradation of a pesto!

      Reply

Leave a Comment or Review

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: