Make this classic basil pesto in under five minutes! The perfect way to add flavor to pasta, sandwiches, salads and pizza.
We love to put fun spins on pesto--check out this pistachio mint pesto and this sneaky kale pesto--but sometimes, you just want the classics. Enter this classic basil pesto!
With fresh, simple ingredients that work together to create culinary magic, classic basil pesto is a great recipe for every cook to have in their back pocket.
We're showing you all the tips and tricks for pesto perfection, and showing you how to freeze it for later!
Reasons you'll love this recipe
- it's made with simple, fresh ingredients
- it's ready in 5 minutes or less
- you can freeze leftovers
Ingredients
- basil- there are many different varieties of basil, but for that 'classic pesto' flavor, we recommend sweet basil- pull the leaves off and discard stems for the best texture.
- pine nuts- if you take an extra ten minutes to toast the pine nuts, you'll be rewarded with an extra layer of flavor here. No pine nuts? Swap in blanched almonds instead (you'll want to blend them for longer)
- parmesan cheese- make sure to go for freshly grated parmesan, and not the powdery, shelf-stable stuff
- olive oil- we've used extra-virgin olive oil here. Any good quality olive oil will suffice.
Step by step directions
First blend
Combine basil leaves, pine nuts, garlic, salt and pepper in a food processor. Pulse until well combined and roughly chopped.
Second blend
Add the lemon juice and olive oil, blending until a somewhat creamy mixture begins to form, about 30 seconds. If you blend for longer, the pesto will become a creamier dressing rather than the classic version.
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TIP- if you don't have a food processor, a high-speed blender will also work!
3rd blend
Add in parmesan cheese and pulse until well combined and desired consistency.
FAQ
Classic basil pesto is made with basil leaves, olive oil, parmesan cheese, pine nuts, lemon juice, salt and garlic.
You can use it up on pasta (in place of pasta sauce), as a salad dressing or in macro bowls, as a seasoning for fish or chicken, as a condiment on sandwiches or wraps, or in place of pizza sauce.
Simply toss your cooked pasta in the pesto to taste; some people prefer to save ¼ cup of the starchy cooking liquid to help disperse the pesto on the noodles.
Recipe tip- blanching
If you intend to store your pesto for several days, you might want to take the time to blanch your basil leaves before blending up the pesto. This preserves the bright green color.
Note- the pesto will end up more 'creamy' than the texture shown in these photos if you blanch it.
To blanch:
- Bring a large pot of water to a rapid boil.
- Carefully lower the basil into boiling water for only 15 seconds, then remove and place into a bowl of ice water for a minute until fully cooled.
- Gather the blanched basil and squeeze out all the liquid. Roughly chop so it’s easier to blend.
Storage
- Fridge- store in an air tight container for 4-5 days.
- Freezer- portion out into ice cube trays, then freeze until solid. Transfer to heavy-duty freezer bags or wrap loosely in parchment paper then store in an air tight container. Freeze for up to 6 months.
Use your pesto on:
- Pasta
- Zucchini Noodles
- Pasta Salad
- Pesto Green Rice
- Fish
- Pesto Chicken Pitas
- Sandwiches, Wraps
- English Muffin Pizzas (or full-sized pizzas!)
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Classic Basil Pesto
Ingredients
- 4 cups fresh basil leaves packed; stems removed; approx. 130 g; note 1
- ¼ cup pine nuts 38 g; note 2
- 1 garlic clove large
- 1 ½ teaspoons fine sea salt
- ¼ teaspoon ground black pepper
- 3 tablespoons lemon juice
- ½ cup extra virgin olive oil 106 g
- ¼ cup parmesan cheese grated; 22 g
Instructions
- First blend- Combine basil, pine nuts, garlic, salt and pepper in a food processor. Pulse until well combined and roughly chopped. See: blanching
- Second blend- Add the lemon juice and olive oil, blending until a somewhat creamy mixture begins to form, about 30 seconds. If you blend for longer, the pesto will become a cremier dressing rather than the classic version.
- Third blend- Add in parmesan cheese and pulse until well combined and desired consistency.
- Taste the pesto and add more salt if needed. Serve right away or store in the fridge for 4-5 days.
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Tips:
- sweet basil is recommended
- toasting recommended for best flavor; blanched almonds can work in place (though not 'classic')
- If you want a less creamy pesto, you can blend in half the olive oil and then mix the remaining in with a spoon. Blending the olive oil into the pesto creates a creamier mixture, so by doing half blended and half simply mixed in, the pesto won’t become very creamy.
- if you don't have a food processor, a high speed blender such as a vitamix can work as well.
- Bring a large pot of water to a rapid boil.
- Carefully lower the basil into boiling water for only 15 seconds, then remove and place into a bowl of ice water for a minute until fully cooled.
- Gather the blanched basil and squeeze out all the liquid. Roughly chop so it’s easier to blend.
- Fridge- store in an air tight container for 4-5 days.
- Freezer- portion out into ice cube trays, then freeze until solid. Transfer to heavy-duty freezer bags or wrap loosely in parchment paper then store in an air tight container. Freeze for up to 6 months.
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Dalya Rubin says
I’m in love with this recipe!! Such a great classic!
Ben | Sweet Peas & Saffron says
Hi Dalya, I know, right? You can't go wrong with a classic pesto. So tasty.