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Home Meal Type Condiments
5
/5
5 minutes minutes

Classic Basil Pesto

Gluten Free Gluten Free Low Carb Low Carb
Jump to Recipe
By: Annie2 Comments
Posted: 12/18/24 Updated: 5/16/22

This post may contain affiliate links. Please read our disclosure policy.

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!

Classic Basil Pesto closeup on spoon
Jump to... show
1 Reasons you'll love this recipe
2 Ingredients
3 Step by step directions
4 FAQ
5 Recipe tip- blanching
6 Storage
7 Use your pesto on:
8 More condiments
9 Classic Basil Pesto

Recently, I noticed a jar of pesto was almost $6! I was shocked! This is an incredibly simple and affordable thing to make at home! 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.

This post will show you all the tips and tricks for pesto perfection! You can even make an extra large batch and freeze it for later!

Reasons you'll love this recipe

  • It is made with simple, fresh ingredients!
  • Ready in 5 minutes or less!
  • This is a great way to use a plethora of garden fresh basil, as you can freeze leftovers!

Ingredients

overhead shot of ingredients required to make classic basil pesto
  • 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

Classic Basil Pesto ingredients loaded into food processor ready to blend.

First blend

Combine basil leaves, pine nuts, garlic, salt (if your parmesan is super salty you can wait until you do a taste test at the end and add the salt as needed) and pepper in a food processor. Pulse until well combined and roughly chopped.

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Adding olive and lemon juice oil before blending

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.

TIP- if you don't have a food processor, a high-speed blender will also work!

Adding parmesan cheese before blending.

3rd blend

Add in parmesan cheese and pulse until well combined and desired consistency.


FAQ

What is in basil pesto?

Classic basil pesto is made with basil leaves, olive oil, parmesan cheese, pine nuts, lemon juice, salt and garlic.

What is pesto good for?

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.

How do you use basil pesto in pasta?

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.

Classic Basil Pesto closeup shot in glass mason jar

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:

  1. Bring a large pot of water to a rapid boil.
  2. 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.
  3. 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.

Weck Tulip Jars

These 500 ml Weck Jars with glass lids are so handy for meal prep. Use them for condiments such as pickled red onions, to jar salads, and so much more.

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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!)
pickled onions in jar

More condiments

  • Quick Pickled Red Onions
  • Super Speedy Tzatziki
  • Peanut Sauce
  • 7 Basic Vinaigrettes
  • Green Goddess Dressing

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Classic Basil Pesto closeup on spoon

Classic Basil Pesto

5 from 1 vote
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Print Rate
Make this classic basil pesto in under five minutes! The perfect way to add flavor to pasta, sandwiches, salads and pizza.
8 portions

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
    Classic Basil Pesto ingredients loaded into food processor ready to blend.
  • 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.
    Adding olive and lemon juice oil before blending
  • Third blend- Add in parmesan cheese and pulse until well combined and desired consistency.
    Adding parmesan cheese before blending.
  • Taste the pesto and add more salt if needed. Serve right away or store in the fridge for 4-5 days.
    Classic Basil Pesto blended in the food processor

Tips:

  1. sweet basil is recommended
  2. toasting recommended for best flavor; blanched almonds can work in place (though not 'classic')
  3. 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.
  4. if you don't have a food processor, a high speed blender such as a vitamix can work as well.
Blanching
If you want to preserve the bright green color, consider blanching your basil:
  1. Bring a large pot of water to a rapid boil.
  2. 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.
  3. 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.
Author: Annie Holmes
Course: Condiment
Cuisine: Italian

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Reader Interactions

5 from 1 vote

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Recipe Rating




  1. Dalya Rubin says

    Posted on 5/30/22 at Posted on 5/30/22

    5 stars
    I’m in love with this recipe!! Such a great classic!

    Reply
    • Ben | Sweet Peas & Saffron says

      Posted on 6/9/22 at Posted on 6/9/22

      Hi Dalya, I know, right? You can't go wrong with a classic pesto. So tasty.

      Reply

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