This is a very classic (and insanely delicious!) homemade basil pesto you can make so easily. I often have store-bought pesto in my fridge but I promise you, there is nothing like making it from scratch. Obviously I mostly use this to toss through pasta but the uses for pesto are endless. I have instructions for making in a mortar and pestle or a food processor.
Hi! It seemed criminal to have a pasta based website and not have a classic basil pesto recipe. I haven't strayed far from what is a very traditional pesto genovese. It doesn't need bells and whistles. Use it in my very popular Creamy Pesto Pasta or my new chicken pesto pasta. Grocery stores sell all sorts of pesto but making it yourself is so much more delicious, I promise!
There is a lot of debate around the best way to make fresh basil pesto, either in a mortar and pestle or a food processor. Both are completely valid and it depends what equipment and time you have. I truly think the taste and texture are better grinding the ingredients by hand (the traditional method) but there is no shame in using a food processor or blender.
Jump to:
Ingredients
Garlic cloves - Fresh garlic cloves are the only option here as jarred garlic has quite a distinct flavor that will take over.
Pine nuts - I prefer to toast the pine nuts until lightly golden brown for more depth of flavor. Totally optional! You can substitute with walnuts or any other nut you love. Sunflower seeds also work!
Fresh basil leaves - Pretty self explanatory and the main ingredient! You can definitely use this ratio with other fresh herbs. I actually love using arugula in a pesto as another option.
Parmesan - Try and use a high quality aged parmigiano reggiano for the best flavor.
Pecorino romano - Pecorino is a lovely addition to pesto in a small amount as it has a bit of a sharper tangy flavor. You can absolutely substitute with more Parmesan.
Olive oil - A high quality extra virgin olive oil is great but choose something with a mild flavor. A really strong grassy flavor can overtake the basil which is the star of the show.
Tips for the best basil pesto
- I have put both methods below but if you have one, I really do suggest using a mortar and pestle.
- If you use a food processor or blender it helps to put the blade in the freezer as the heat of the machine can affect the basil.
- Toast the pine nuts before. This definitely isn't compulsory but it does add some depth of flavor.
- Use the best quality Parmesan cheese you can find. There aren't many ingredients and the flavor of the cheese punches through. A good aged Parmesan will make a difference.
Would you like to save this?
We'll email this link to you, so you can come back to it later!
How to make pesto in a mortar and pestle
ONE: Grind the garlic cloves down with a big pinch of salt until a runny paste forms.
TWO: Add the room temperature pine nuts and continue grinding down to a paste.
THREE: Roughly chop the basil and add it in three seperate lots. Gently grind it around and around until it breaks down before adding more.
FOUR: This is what it will look like, be patient as it does take a while.
FIVE: If your mortar and pestle is small, transfer to a bigger bowl and mix in the grated cheese. Just makes mixing easier.
SIX: Drizzle in the olive oil until you reach your desired consistency.
How to make pesto in a food processor
I like to use a mini processor but use whatever you have. Put the blade in the freezer for at least 10 minutes before using.
ONE: Grind the garlic and pine nuts until a paste forms. Add the basil and pulse until well incorporated.
TWO: Transfer mixture to a bowl and mix in the grated cheese. Mine looks like that as I grind it down to a powder in a smoothie maker.
THREE: Drizzle in the olive oil until you reach your desired consistency.
How to make the perfect pesto pasta
A pesto pasta is one of my most favorite things in the world! Basil doesn't like heat so unlike most other pasta sauces pesto shouldn't be put over heat.
- Cook your pasta (check out my must read guide on how to cook pasta perfectly).
- Always reserve some pasta water before draining.
- Put your pesto in a large mixing bowl then add your cooked pasta straight in with a splash of pasta water.
- Toss or spin the pasta around and around in the bowl for 1 - 2 minutes until the cheese in the pesto melts and it coats the pasta.
- Serve immediately, I like to add a squeeze of lemon juice and extra grated parmesan on top.
Recipe FAQs
Look, my answer is always going to be pasta! It's such a quick and easy dinner idea. Other ideas are tossing through roasted veges, an orzo salad or my personal fave breakfast, on toast with poached eggs. The possibilities are truly endless.
Put into any airtight container then drizzle a thin layer of olive oil on top. It will keep in the fridge for 3 - 4 days.
Yes! The best way is into icecube trays so they are easy to pop out. If you want to freeze a bulk lot then in any small airtight container will be fine. Same with storing in the fridge, drizzle a little olive oil on top before storing.
Some other dishes to try
If you loved this simple basil pesto then here are some other pasta dishes you should try! Check out my recipe section for all sorts of pasta sauces and shapes!
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Classic Homemade Basil Pesto
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Equipment
- Mortar and pestle (or food processor)
Ingredients
- 2 garlic cloves
- 40 grams pine nuts (4 tablespoons)
- 50 grams fresh basil leaves (anything from 50 - 60 grams)
- 40 grams parmesan finely grated
- 15 grams pecorino finely grated
- 80 ml olive oil (⅓ cup)
- sea salt
Instructions
In a mortar and pestle
- Make sure you check out the photos in post above!
- This is optional but I like to toast the pine nuts. I do this dry in a fry pan over a medium heat. Toss them around for a few minutes until lightly golden.
- In the mortar and pestle, grind the garlic cloves with a big pinch of sea salt until it forms a runny paste.
- Add the pine nuts to the garlic and grind down into a fine paste.
- Give the basil leaves a rough chop and add a handful at a time (I do it in about three seperate lots). Grind gently around and around until the basil breaks down into a paste.
- Keep adding the rest of the basil until it is really well incorporated. This takes time so be patient!
- Mix the cheese through, it will be really thick at this stage.
- Drizzle in the oil and mix through. Add more or less oil depending on your texture preference.
- If you are putting into fridge straight away, drizzle a little layer of oil over the top before covering.
In a food processor
- This is very similar to above. I do really recommend doing it by hand if at all possible, there is a flavor difference.
- I use a mini food processor but use whatever you have. Put the blade in the freezer for at least 10 minutes.
- Finely chop the garlic then add to the processor along with the pine nuts and a big pinch of salt. Blend until it forms a paste.
- Roughly chop the basil then add all at once and pulse until it is well incorporated. Don't over mix as the heat from the machine can affect the basil.
- Transfer the mixture into a bowl then add the cheese and mix well with a spoon.
- Drizzle in the oil and mix through. Add more or less oil depending on your texture preference.
- If you are putting into fridge straight away, drizzle a little layer of oil over the top before covering.
Comments
No Comments