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Fresh Basil Pesto

By Lorraine

Easy fresh basil pesto recipe. Just basil leaves, olive oil, pine nuts, Parmesan, salt & pepper. Serve on pasta, panini and grilled veggies.
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?

Grilled vegetable panini with eggplant, zucchini and fresh basil pesto

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.

 

Toasting pine nuts for fresh basil pestoIt 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

how to make fresh basil pesto recipeAdd 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.

 

adding extra virgin olive oil for fresh basil pesto. llWith 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.

 

Adding Parmesan cheese to fresh basil pesto 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.

 

Fresh basil pesto

 

 

 
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Fresh Basil Pesto

INGREDIENTS 

  • 1 1/2 cups fresh basil leaves
  • 1/4 cup toasted pine-nuts                               
  • 3 cloves garlic
  • 1/4 to 1/3 cup extra virgin olive oil
  • 1/4 cup Parmesan cheese
  • 1 pinch ground nutmeg
  • splash of lemon juice
  • 1/4-teasoon salt
  • dash pepper 
 

DIRECTIONS

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 still running, gradually add about a 1/4 to 1/3 cup of extra virgin olive oil, 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, if needed.

The pesto can be made 2 days ahead. Cover and refrigerate.

 

 
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Filed Under: Recipes, Vegetables & Sides

Comments

  1. janice15 says

    September 1, 2013 at 5:30 am

    You know I have always wanted to make fresh Pesto but have never got around to looking into a recipe.. Thank you for sharing.. can't wait to try it out.. nice post Happy Sunday with love Janice

    Reply
  2. Deb says

    August 26, 2013 at 3:00 pm

    Thank you for the pesto recipe. It looks wonderful. Deb

    Reply
  3. Connie says

    August 24, 2013 at 5:56 pm

    Oh, you have my mouth watering. I'll be trying your recipe.
    Thank you.
    Your blogging sister, Connie 🙂

    Reply
  4. Ivy and Elephants says

    August 24, 2013 at 12:50 pm

    Oh, all these dishes look amazing! I love pesto, but making it fresh must just send everything over the top! I can't wait to try it.
    Hugs,
    Patti

    Reply
  5. Debbie@Debbie-Dabble and A Debbie-Dabble Christmas says

    August 24, 2013 at 11:27 am

    Everything looks so yummy!!

    Thanks so much for stopping by!!

    Hugs,
    Debbie

    Reply
  6. podso says

    August 24, 2013 at 2:33 am

    Love pesto and this looks so good, not to mention so pretty in the white cup. You are so creative with your photography! Hope you are having a nice weekend!

    Reply
  7. Just a little something from Judy says

    August 23, 2013 at 10:17 pm

    Help…it is dinner time and in the few minutes before, I visited your blog and this looks so delicious! Thankfully, you provide an simple method of printing recipes. I will keep this one.

    Reply
  8. Blackberry Lane says

    August 23, 2013 at 6:52 pm

    I love the smell of basil. I've never made pesto, but once when I visited John's brother who is a chef, he was making it and their house smelled so good!

    Reply
  9. NanaDiana says

    August 23, 2013 at 1:38 am

    Oh- No- I can't stand it, Lorraine. I was doing pretty good with the food cravings till I hit your blog tonight. That looks MOUTH WATERING! xo Diana

    Reply
  10. NanaNor's says

    August 22, 2013 at 10:47 pm

    Hi there, Our recipes are so similar except I don't add the nutmeg or lemon juice. I blend it up and then pour it in Icecube trays to freeze and later pop them into ziplock bags so I can take it out whenever I need some. In fact, we are having Pesto Pasta tonight(I'm glad because you made me want to have some).
    Thanks for sharing your recipe.
    Noreen

    Reply
  11. Mona says

    August 22, 2013 at 10:47 pm

    Yum yum I love, love pesto…I have some basil on my kitchen counter just begging to be made into pesto..great pictures.
    Love, Mona

    Reply
  12. Barbara F. says

    August 22, 2013 at 10:23 pm

    Lorraine, I love the addition of nutmeg. Will add it to mine. I saw some beautiful bunches of basil in Trader Joe's, should have bought some for this recipe! I did not plant any this year. xo

    Reply
  13. Maryann says

    August 22, 2013 at 8:22 pm

    Pesto is one of my favorites, you make it all look so delicious

    Reply
  14. lindsey says

    August 22, 2013 at 7:22 pm

    I love basil and I love pesto and that basil toast looks wonderful!

    Reply
  15. EMMA says

    August 22, 2013 at 7:14 pm

    I love basil pesto and actually got basil to grow this year. Unfortunately not nearly enough to make pesto, so i've been making mine with mint, spinach and almonds.

    Reply
  16. Winnie says

    August 22, 2013 at 6:09 pm

    You have no idea how much I love Basil-Pesto.
    As much as I love salad (and I do!) I don't need the salad for the pesto. I eat it with a teaspoon
    LOVE your recipe!!

    Reply
  17. FABBY'S LIVING says

    August 22, 2013 at 3:46 pm

    I love basil pesto with spaghetti, our fav around the house! Now you got me craving for it, lol.. Thanks for the récipe pretty lady.
    Big hugs,
    FABBY

    Reply
  18. Debbie Huffaker says

    August 22, 2013 at 2:28 pm

    That looks delicious…especially, the toast!!! HOPE the rest of your week is blessed!

    Reply
  19. marie says

    August 22, 2013 at 1:23 pm

    Thanks Lorraine! Now I know just what to do with all the Basil I have. It did well in our garden too!
    Now I need to decide which to try first…the pasta or the sandwich? Hmmm…they both sound very yummy!

    Reply
  20. Debbie says

    August 22, 2013 at 2:14 pm

    both of these sound soo good. Now which should I try first? Enjoy your day!

    Reply

Trackbacks

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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