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Pesto Recipe with Fresh Basil

Fresh Basil Pesto Recipe: Elevate Your Dishes in Minutes

Discover a quick and versatile pesto recipe with fresh basil that elevates your dishes in minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Collection
Cuisine: Italian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pesto Base
  • 2 cups fresh basil leaves Use young, vibrant leaves for the best aromatic flavor.
  • 2 cloves garlic Adjust based on your taste preference.
  • 1/4 cup pine nuts or walnuts Adds buttery richness; can swap for almonds or sunflower seeds.
  • 1/2 cup Parmesan cheese Freshly grated cheese for best texture.
Mixing
  • 1/2 cup virgin olive oil Gradually add to emulsify the pesto.
  • salt Essential for seasoning; adjust to taste.
  • pepper Essential for seasoning; adjust to taste.

Equipment

  • Food Processor

Method
 

Preparation
  1. Wash 2 cups of fresh basil leaves thoroughly under cold water. Pat them dry.
  2. Peel 2 cloves of garlic and measure out 1/4 cup of pine nuts or walnuts.
Blend
  1. In a food processor, combine the prepared basil leaves, garlic, and nuts. Pulse the mixture for about 15-20 seconds until finely chopped.
  2. Ensure the mix is well-blended but not too pureed for the right texture.
Emulsify
  1. While the processor is running, slowly drizzle in 1/2 cup of virgin olive oil.
  2. Continue processing for about 30 seconds until smooth and thick.
Add Cheese and Season
  1. Mix in 1/2 cup of freshly grated Parmesan cheese. Blend for an additional 10-15 seconds until well combined.
Store or Serve
  1. Transfer the freshly made pesto into an airtight container. Drizzle a bit of olive oil on top to prevent browning.
  2. Store in the refrigerator for up to 1 week or freeze in ice cube trays.

Nutrition

Serving: 1tablespoonCalories: 80kcalCarbohydrates: 2gProtein: 1gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 50mgPotassium: 30mgVitamin A: 150IUVitamin C: 2mgCalcium: 30mg

Notes

Taste before adding too much salt as Parmesan cheese can be salty. Cover with olive oil to minimize oxidation.

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