This fresh basil pesto comes together in minutes with simple, quality ingredients. No bitter aftertaste, no overwhelming garlic — just a bright, smooth pesto perfect for pasta, sandwiches, or dipping. I use a balanced ratio of basil, pine nuts, parmesan, and olive oil to get that creamy texture without it being greasy or harsh.
Fresh Basil Pesto
4
servings30
minutes40
minutes300
kcalIngredients
80g store-bought package of fresh basil (includes stems; yields ~60–65g leaves)
35g finely grated Parmigiano-Reggiano (about ⅓–½ cup packed, depending on grate size)
30g pine nuts (about ¼ cup), lightly toasted
1 small garlic clove
½ tsp kosher salt (adjust to taste)
120ml (½ cup) extra-virgin olive oil, plus more as needed to thin
Optional: 10g Pecorino Romano (adds bite, traditional in some versions)
Optional: squeeze of lemon juice (1/2 tsp max) to preserve green color if storing
Directions
- Toast pine nuts lightly in a dry skillet over medium heat until golden and fragrant (2–3 minutes). Cool before using.
- In the food processor, combine:
Garlic, salt, pine nuts → pulse until finely ground
Add basil and cheese → pulse until finely minced, scraping sides as needed - With the machine running, slowly drizzle in olive oil in a thin stream until fully emulsified and smooth, but still flecked with basil. Pulse just enough to unify — pesto should remain textured, not puréed.
- Taste and adjust:
More oil if it’s too thick
More cheese or salt if flat
Add a touch of lemon juice only if you’re not using it right away
Notes
- Storage Tips:
Store in an airtight container, press plastic wrap against the surface
Top with a thin layer of olive oil to prevent oxidation
Fridge: 3–5 days
Freezer: up to 2 months - Best Pairings:
Trofie or linguine for classic pairing
Add a spoonful of pasta water to loosen when tossing
Great on toast, eggs, tomato salad, or dolloped on soup - Add a small handful (10–15g) of baby spinach, arugula or flat-leaf parsley — they'll mellow and brighten the flavor
