Our Favorite Basil Pesto Recipe.
This is my very best pesto recipe that is super easy to make! Classic basil pesto loaded with toasted pine nuts and parmesan cheese – I keep a batch of this in my fridge every week to elevate meals. Make some today!
Finally! I’m putting my pesto in one perfect place for you.
For years I’ve been telling you that I’d do a dedicated post to my pesto – it’s so incredibly delicious! – and now it’s finally here. Just in time for peak basil season. And tomatoes! And corn!
Pesto here we come.
It’s hard to believe that I didn’t always love basil pesto – especially because it’s such a staple for us now. I use it as a drizzle, marinade, to serve just about anything (meats! vegetables! pastas!). I make big batches and freeze them. This is one thing we can’t live without.
How To Make Basil Pesto
These are all the ingredients I use to make the best basil pesto:
A ton of fresh basil, of course!
Fresh garlic cloves. Just throw them in whole.
Toasted pine nuts. This is my favorite ingredient.
Finely grated parmesan cheese.
A squeeze of fresh lemon juice.
Lots of extra virgin olive oil.
Kosher salt and pepper.
That’s it! Throw everything together in a food processor and boom – it’s done. Store it in the fridge for about a week, or the freezer for much longer!
I also add pesto to soups for flavoring, to vinaigrettes and dressings and to anything creamy to make it extra delicious.
Recipes That Use Pesto
Here’s just a handful of ways that I love to use my pesto…
Pesto peach and prosciutto pizza
Pesto caprese puff pastry pizza
Baked pesto bucatini with burst tomatoes
Grilled lemon shrimp with pesto couscous
I keep a batch of pesto in my fridge almost every single week. It’s a surefire way to have an EASY meal on hand and we all love it so much.
Of course I have many other varieties too (kale, pistachio, avocado, etc) – but this classic one is the very best!
Best Basil Pesto Recipe
Basil Pesto Recipe
Ingredients
- 4 cups fresh basil
- 4 garlic cloves
- 1 cup finely grated parmesan cheese
- ½ cup pine nuts, toasted
- 1 teaspoon freshly squeezed lemon juice
- kosher salt and pepper
- ½ to ¾ cup olive oil
Instructions
- Combine the basil, garlic, parmesan, pine nuts, lemon juice and a big pinch of salt and pepper in a food processor. Pulse until small crumbs remain and everything is combined. With the processor on, stream in the olive oil until the mixture comes together.
- Taste and season with more salt and pepper if needed. Use as desired! This freezes great too.
Did you make this recipe?
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My favorite way to eat some greens.
4 Comments on “Our Favorite Basil Pesto Recipe.”
Hi! This looks like a great way for using my basil harvest. I’ve always stayed away from pesto, however, due to the pine nuts. Are there other options?
Is the recipe for that pesto pasta pictured on the blog? Drooling!
NAGGING PESTO QUESTION: Is it 4 “packed” cups of basil or 4 “loosely placed” cups of pesto????
I’d really love to make this, but…are pine nuts & parmesan fairly inexpensive where you live?
We’re paying almost $54/# for pine nuts, & $25/# for parmesan. I don’t have a garden, so I have to buy basil, too. This recipe would cost me almost $16 to make. Unfortunately that’s outta my price range. 😪