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Fresh Homemade Basil Pesto Recipe with Toasted Pine Nuts Easy and Perfect

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A vibrant and flavorful fresh basil pesto with toasted pine nuts, garlic, Parmesan, and olive oil. Quick and easy to make, perfect for pasta, sandwiches, or as a dip.

Ingredients

Scale
  • 2 packed cups fresh basil leaves (about 50 grams or 1.75 ounces)
  • 1/3 cup toasted pine nuts (45 grams or 1.6 ounces)
  • 2 large garlic cloves, peeled
  • 1/2 cup freshly grated Parmesan cheese (50 grams or 1.75 ounces)
  • 1/2 cup extra virgin olive oil (120 ml or 4 fluid ounces)
  • 1/2 teaspoon salt (kosher or sea salt, adjust to taste)
  • Pinch of freshly ground black pepper (optional)
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Toast the pine nuts: Heat a small skillet over medium heat. Add pine nuts in a single layer. Stir frequently for 3-5 minutes until golden and fragrant. Transfer immediately to a plate to cool.
  2. Prepare the basil: Rinse basil leaves gently and pat dry with paper towels or a clean kitchen towel.
  3. Combine garlic and pine nuts: In a food processor, pulse garlic cloves and toasted pine nuts until finely chopped, about 10-15 seconds.
  4. Add basil and cheese: Add basil leaves and grated Parmesan to the processor. Pulse a few times until roughly combined.
  5. Stream in olive oil: With the processor running, slowly drizzle in olive oil to emulsify and create a smooth pesto.
  6. Season: Add salt, black pepper, and lemon juice if using. Pulse a couple more times to blend. Taste and adjust seasoning as needed.
  7. Transfer and store: Spoon pesto into a clean jar or container. Cover with a thin layer of olive oil to keep fresh and prevent browning. Store in the fridge and use within a week.

Notes

Toast pine nuts carefully to avoid burning. Use short pulses in the processor to keep texture. Keep basil leaves dry to prevent watery pesto. Add lemon juice to brighten flavor and preserve color. For dairy-free, substitute Parmesan with nutritional yeast or vegan cheese. Pesto can be frozen in ice cube trays for up to 3 months.

Nutrition

Keywords: basil pesto, homemade pesto, toasted pine nuts, fresh basil sauce, easy pesto recipe, Italian sauce, pesto for pasta

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