This quick, fresh, SUPER easy basil pesto recipe makes use of your summer garden abundance and freezes beautifully! It’s a simple basil pesto but it tastes delicious on pasta, potatoes, grilled vegetables, pizza, chicken, fish… AND it takes less than 10 minutes to make. Have an abundance of basil from the garden? Make a double batch and freeze half in a jelly jar- I stockpile this for a taste of summer on a cold winter night.
What is the best way to make pesto?
I use my mini food processor a lot! And it works really well to make this easy basil pesto recipe. It holds just the right amount for a large batch, so I can use half and freeze half. A Ninja Food Chopper, also works really well, and I’ve even used a blender in a pinch at an Airbnb! Start with your garlic, pine nuts, and salt and then gradually add bunches of the greens and the olive oil. So simple.
Make use of your summer basil bounty and dress up your dinner!
Frequently Asked Questions
Can I use other nuts in basil pesto?
Don’t have pine nuts? No problem! You can substitute other nuts, such as walnuts, cashews, or pistachios. They will change the flavor and color slightly but add a nice variety to the pesto. Raw nuts work beautifully, but roasted and salted nuts can definitely be used. Play around with the recipe and you may find another new favorite combo.
Can I use other herbs to make pesto?
Absolutely! My dear friend, who has an amazing garden, taught me to use all kinds of greens. You can use kale, parsley, tatsoi, arugula, cilantro, or even baby mustard greens. The flavor profile will be different, but still delicious.
How do I keep my pesto from turning brown?
After making your pesto, drizzle a little olive oil on the top after you place it in the jar to prevent air from interacting with the pesto. This will help your basil pesto stay bright green. If it does turn brown, it’s still edible and will taste great- it just has been exposed to air.
How long can I keep this Easy Basil Pesto Recipe?
This recipe will last 7-10 days in an airtight container in the refrigerator, or you can freeze it for several months. Jelly jars work really well for this. I often make a batch in late summer and enjoy it in the winter months.
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Easy Basil Pesto Recipe
- Total Time: 10 minutes
- Yield: 1 cup 1x
Description
This quick, fresh, SUPER easy basil pesto recipe makes use of your summer garden abundance and freezes beautifully! It’s a simple basil pesto but it tastes delicious on pasta, potatoes, grilled vegetables, pizza, chicken, fish… AND it takes less than 10 minutes to make.
Ingredients
2 cups basil leaves, washed and removed from stem
2 cloves garlic, peeled
3 Tablespoons pine nuts
1 teaspoon Kosher salt
1/4 cup extra virgin olive oil
1/4 cup grated parmesan cheese
Instructions
- Pick the leaves from the stems of the basil and wash them in salad spinner. Spin dry.
- Place garlic, pine nuts, and salt in food processor. Pulse to blend.
- Add 1/2 the basil leaves and pulse until combined.
- Add olive oil and pulse until smooth.
- Scrape down the sides with a spatula and add remaining basil leaves.
- Pulse until smooth. For smoother pesto, add more olive oil.
- Stir in the Parmesan. If freezing pesto, omit the Parmesan and add it just before serving the pesto
Notes
Frequently Asked Questions
Can I use other nuts in basil pesto?
Don’t have pine nuts? No problem! You can substitute other nuts, such as walnuts, cashews, or pistachios. They will change the flavor and color slightly but add a nice variety to the pesto. Raw nuts work beautifully, but roasted and salted nuts can definitely be used. Play around with the recipe and you may find another new favorite combo.
Can I use other herbs to make pesto?
Absolutely! My dear friend, who has an amazing garden, taught me to use all kinds of greens. You can use kale, parsley, tatsoi, arugula, cilantro, or even baby mustard greens. The flavor profile will be different, but still delicious.
How do I keep my pesto from turning brown?
After making your pesto, drizzle a little olive oil on the top after you place it in the jar to prevent air from interacting with the pesto. This will help your basil pesto stay bright green. If it does turn brown, it’s still edible and will taste great- it just has been exposed to air.
How long can I keep this Easy Basil Pesto Recipe?
This recipe will last 7-10 days in an airtight container in the refrigerator, or you can freeze it for several months. Jelly jars work really well for this. I often make a batch in late summer and enjoy it in the winter months.
- Prep Time: 10 minutes
