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This vibrant Basil Pesto Sauce recipe is a game changer for busy days when you crave something bright and homemade. With fresh basil, toasted pine nuts and good parmesan, this sauce quickly boosts pasta, pizza and veggies. I love how a batch keeps in the fridge and brings instant flavor whenever needed.
I first whipped up this pesto on a weeknight to use up garden basil and was amazed at how much my family raved over dinner. Now it is a year round staple in my kitchen
Ingredients
- Fresh basil leaves: deliver a signature herbal punch Choose vibrant unblemished leaves for the best taste
- Fresh spinach: adds nutrients and a lovely green color Baby spinach is tender and blends easily
- Grated parmesan cheese: enriches the sauce with salty creamy notes Opt for Parmigiano Reggiano or use Romano for a stronger profile
- Olive oil: brings the sauce together Use a fruity extra virgin variety
- Pine nuts: supply creaminess and richness Toasting makes them aromatic and deepens flavor Look for golden plump nuts
- Garlic cloves: provide boldness Choose firm smooth bulbs for the best flavor
- Salt and pepper: sharpen and balance all the flavors Use fresh ground pepper and a pinch of flaky salt if you like
Step-by-Step Instructions
- Toast the Nuts:
- Toast pine nuts in a small skillet over medium heat Stir them constantly for about three to five minutes until golden and lightly fragrant Let them cool on a plate before blending This step unlocks the full nutty flavor you want in great pesto
- Blend the Greens and Nuts:
- In a food processor combine fresh basil leaves spinach and the cooled toasted nuts Pulse a few times until everything is roughly chopped Scrap down the sides to ensure an even texture Do not puree fully yet
- Add Cheese Seasonings and Garlic:
- Add grated parmesan peeled garlic cloves salt and pepper to the food processor Give several pulses so the cheese and garlic are completely incorporated into the mixture Again scraping down sides as needed keeps everything uniform
- Stream in Olive Oil:
- With the food processor running slowly pour in the olive oil in a steady stream Add just enough oil for a smooth thick consistency Stop and scrape several times if needed The mixture should turn creamy yet still show flecks of green
- Taste and Adjust:
- Spoon a little pesto out and taste Adjust seasonings with more salt pepper or cheese as needed If it is too thick drizzle in another spoonful of olive oil Pulse again until it is just how you like it
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My favorite ingredient is the freshly toasted pine nuts They make the kitchen smell incredible and give that luxurious creamy texture I once made this pesto with my kids after a farmer’s market trip and now every summer they ask to help toast the pine nuts
Storage Tips
Store pesto in an airtight container in the fridge for up to one week If you want to keep the green color bright drizzle a thin layer of olive oil on top before sealing To freeze for later use spoon it into an ice cube tray skip the cheese and add it after thawing
Ingredient Substitutions
Swap walnuts or almonds if pine nuts are not available Both give a slightly different but delicious result For nut allergies use pumpkin seeds or hemp seeds Try Romano cheese for a stronger flavor Or leave out cheese entirely for a vegan version nutritional yeast can work for a cheesy note
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Serving Suggestions
Spread pesto on warm bread or sandwiches or swirl through hot pasta Toss roasted veggies or steamed potatoes with pesto for a quick side Use as a sauce for pizza instead of tomato or drizzle over baked chicken for a simple but elevated dinner
Pesto’s Roots
Classic pesto comes from Genoa in Italy and traditionally uses a mortar and pestle for a creamy rustic texture It is all about using the freshest basil at peak season with good oil and cheese Every Italian family has their tweaks and now you can make your own version at home
Frequently Asked Questions
- → Can I substitute pine nuts in basil pesto?
Yes! Walnuts or almonds work well as substitutes and still provide a delicious, creamy texture.
- → Do I have to add spinach to the sauce?
Spinach adds nutrients and a mild flavor, but you can easily use only basil if preferred.
- → How can I keep basil pesto green and fresh?
Store in an airtight container and minimize air exposure; pressing plastic wrap onto the surface helps prevent browning.
- → Is it possible to make dairy-free pesto?
Absolutely! Omit the cheese or try nutritional yeast for a cheesy flavor without dairy.
- → What are some creative ways to use basil pesto?
Try it on pasta, pizza, roasted vegetables, as a bread spread, or mixed into salad dressings and sauces.
- → Can homemade basil pesto be frozen?
Yes, freeze in small portions without cheese and add cheese after thawing for the best flavor and texture.