Fresh Basil Pesto

By Lorraine

What is your go to herb when cooking Italian? For me it is fresh basil. I love the smell of basil and the bright flavor it adds to whatever I am serving. Try this super easy fresh basil pesto recipe and give a flavor boost to everything from soups and salads to breads and pastas.

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Editor’s note: This is an updated version of an article originally posted August 2013 with better photos and additional information.

What is basil pesto made of?

Pesto is a thick, green sauce. It features a bright, peppery flavor from the basil balanced with a saltiness and richness from Parmesan and olive oil. It is garlicky, and buttery from the addition of pine nuts.

What can you use basil pesto for?

Fresh basil pesto spread on a hearty bread gives a grilled vegetable panini amazing flavor complimenting the eggplant and zucchini.

And, there are many other ways to use pesto. Here are few suggestions:

Adding to cooked pasta.
Mix It into Dips.
Top your breakfast scrambles egg or omelet.
Add it to bread recipes.
Use pesto instead of sauce on a pizza.
Spread on a Sandwich or Panini.
Mix into Salad Dressing.
Toss with your veggies.
Smear on Bruschetta.

How to toast pine nuts on the stove

Add the pine nuts to a small dry skillet that fits them in a single layer.
Turn the heat to medium-low and cook them, stirring occasionally or tossing the skillet, until they’re golden-brown and smell quite nutty.
Keep a close watch because pine nuts can burn in a matter of seconds.
The total toasting time will take only about 3 to 5 minutes.
Once the pine nuts are toasted, dump the pine nuts out of the hot skillet so they don’t continue cooking.

It is best to toast the pine nuts as it deepens their flavor and improves the finished pesto. But be careful and watch them closely as they can easily burn mine almost did :).

For for a twist on the classic version, you might want to try substituting toasted almonds or other nut. They are much less expensive.

A substitutions for pine nuts

Pine nuts are the classic for traditional pesto but they can be hard to find and are pricy. The good news is that other nuts can be substituted for the pine nuts. Almonds will have a different flavor than pine nuts, but they’ll work, imparting a lightly sweet flavor. Toasted cashews will mimic the nutty flavor of pine nuts.

You can even experiment substituting walnuts, hazelnuts, pistachios, pecans, sunflower seeds, and macadamia nuts.

How to make fresh basil pesto

Add the basil to a blender or food processor, along with the toasted pine nuts, garlic, 1/4 teaspoon of salt, a dash of pepper, a pinch of nutmeg and a splash of fresh lemon juice.

Pulse until finely chopped.

With the blender/processor still running, gradually add about a 1/4 to 1/3-cup of extra virgin olive oil, adding a little more, if necessary, to form a smooth and thick consistency.

Transfer the pesto to a medium bowl and stir in 1/4 cup Parmesan cheese (or a little more to your liking).

Season the pesto with more salt and pepper, to taste.

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