Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Close-up of a spoon resting in a jar of homemade basil pesto.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade Pesto

Recipe by Lisa Marie Cimini

Fresh garden basil, toasted pine nuts, good olive oil, Parmigiano-Reggiano, and Pecorino Romano come together in this simple homemade pesto with plenty of fresh basil flavor and a little texture in every spoonful.

  • Total Time15 minutes
  • Yieldabout 1 to 1¼ cups 1x
  • DietGluten-Free, Vegetarian

Ingredients

Units Scale
  • 60 g fresh basil leaves (about 30 to 40 large leaves), rinsed and thoroughly dried
  • 45 g pine nuts, lightly toasted and cooled
  • 108 g extra-virgin olive oil, plus more as needed
  • 45 g freshly grated Parmigiano-Reggiano
  • 45 g freshly grated Pecorino Romano
  • Fine sea salt, a small pinch, plus more to taste

Instructions

  1. Toast the pine nuts. Place the pine nuts in a dry skillet over medium-low heat. Stir frequently for 3 to 5 minutes, until lightly golden and fragrant. Transfer to a plate and cool completely.
  2. Begin the pesto. Add the basil, cooled pine nuts, and olive oil to a food processor. Pulse in short bursts until finely chopped, stopping to scrape down the bowl as needed.
  3. Add the cheeses. Add the Parmigiano-Reggiano, Pecorino Romano, and a small pinch of salt. Pulse just until combined.
  4. Adjust the texture. Taste and add more salt only if needed. If the pesto is too thick, pulse in additional olive oil, 1 tablespoon at a time, until thick but spoonable.
  5. Store promptly. Use immediately or transfer to a clean airtight container and refrigerate.

Notes

For creamy pesto pasta: Gently warm the amount of pesto you need over low heat, then stir in a splash of heavy cream. Do not simmer.

Adjust the consistency: If the creamy pesto is too thick for pasta, add a splash of reserved pasta water until it coats the noodles the way you like.

Taste before salting: Parmigiano-Reggiano and Pecorino Romano both add salt, so taste the finished pesto before adding more.

Serving ideas: Use the pesto with pasta, spoon it over vegetables or sliced tomatoes, or spread it onto toasted bread and sandwiches.

Storage: Spoon the finished pesto into a clean, airtight container and refrigerate for up to 4 days. To help keep that beautiful green color, smooth the top and add a thin layer of olive oil before covering.

Freezing: Freeze the pesto in an ice cube tray or small freezer-safe containers. Once solid, transfer the portions to a freezer-safe container and use within 3 months. Freeze before adding heavy cream. Thaw overnight in the refrigerator, then stir well. Add the cream only if making the pasta variation.

Make Ahead: Homemade pesto should always be kept refrigerated or frozen rather than stored at room temperature.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Sauce
  • Method: Food Processor
  • Cuisine: Italian

Find it online: https://myweatheredtable.com/homemade-pesto/