Say hello to my Fresh Basil Pesto: a vibrant, fragrant blend of fresh basil, nutty pine nuts, sharp parmesan cheese, bold garlic, and silky olive oil. This isn’t just a sauce—it’s a burst of summer in every spoonful, ready to transform your dishes with its lively, herbaceous charm.
Fresh Basil Pesto Recipe
Fresh Basil Pesto
Equipment
- cutting board
- kitchen knife
- food processor
- rubber spatula
- glass container
Ingredients
- 2 cups fresh basil leaves – packed
- ⅓ cup pine nuts
- ½ cup Parmesan cheese – freshly grated
- 3 cloves garlic – minced
- ¼ tsp kosher salt
- ⅛ tsp black pepper – freshly ground
- ½ cup extra virgin olive oil
Instructions
- Add the basil leaves and pine nuts to a food processor with a chopping blade.2 cups fresh basil leaves, 1/3 cup pine nuts
- Pulse it several times.
- Add the Parmesan cheese and garlic, then pulse several times again. Use a rubber spatula as needed to scrape down the sides of the bowl.1/2 cup Parmesan cheese, 3 cloves garlic
- Add kosher salt and fresh cracked black pepper. While the food processor is running, slowly drizzle in the olive oil. Again, scrape the sides of the bowl with the spatula as needed. Continue chopping until smooth and well incorporated.1/4 tsp kosher salt, 1/8 tsp black pepper, 1/2 cup extra virgin olive oil
PRIVATE NOTES
Nutrition
More Information
Toss fresh basil pesto with fettuccini to make delicious Fettuccini al Pesto. Slathered it on grilled Tuscan bread, or swirl it into creamy hummus for a fresh burst of flavor. Or, spoon some atop grilled fish, shrimp, or chicken. This pesto brings a fresh, unforgettable flavor to the table. From salads to paninis, crostinis to soups, pizzas to beyond, it’s a kitchen MVP. Here’s how I whip it up and keep it fresh, with a few tips to make it your own.
Blending Bold Flavors
I use simple, powerhouse ingredients. Fresh basil brings the aroma. Garlic adds punch. Pine nuts give a nutty bite. Parmesan delivers salty depth. I blend them with olive oil for a smooth, vibrant sauce. It’s quick and easy, but packs a flavorful punch.
Spreading the Love
I toss this pesto with fettuccini for a fast, tasty meal. I smear it on grilled Tuscan bread for a crispy treat. It perks up hummus with a swirl. I love to top fish, shrimp, or chicken with it for a fresh kick. It also jazzes up salads, paninis, soups, and pizzas.
Making It Your Own
Blending is where the magic happens. I pulse the basil, garlic, pine nuts, and parmesan in a food processor until they’re finely chopped, then drizzle in the olive oil while it runs—aiming for a texture that’s smooth but not too runny. Taste as you go: a pinch of salt or an extra handful of cheese can tweak it to perfection. If pine nuts aren’t your thing, walnuts or almonds work beautifully too—just toast them lightly first for extra depth.
Keeping It Fresh
To keep this pesto at its peak, I store it right. In the fridge, it’ll stay vibrant for up to a week in an airtight container—just press a piece of plastic wrap directly onto the surface or drizzle a thin layer of olive oil on top to prevent browning. For longer life, I freeze it in ice cube trays—perfect little portions to pop out whenever inspiration strikes. Frozen, it holds strong for up to three months. Whether you’re using it fresh or thawing a cube, give it a quick stir to wake up those flavors.
Pairing Possibilities
This pesto plays well with others. Serve it alongside a crisp glass of Sauvignon Blanc and a plate of Fettucini al Pesto for a simple, elegant dinner. Pair it with grilled Tuscan bread and a tangy goat cheese for a rustic appetizer, or drizzle it over a Caprese Salad to amplify the basil vibe. It’s the kind of recipe that makes everything it touches a little brighter, a little bolder.
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