Easy Basil Pesto with Toasted Pine Nuts
This easy homemade basil pesto is made with fresh basil, Parmesan, toasted pine nuts, garlic, and olive oil. Toasting the pine nuts adds a deeper, nuttier flavor, and the whole recipe comes together in just a few minutes. Use it for pasta, sandwiches, eggs, chicken or anywhere you want a spoonful of fresh basil pesto.
Basil Pesto
Makes about ¾ cup
Ingredients
- 2 packed cups fresh basil leaves
- 1/3 cup pine nuts
- 1/2 cup finely grated Parmesan
- 1 small garlic clove
- ¼ tsp kosher salt, plus more to taste
- Freshly ground black pepper
- Red paper flakes, to taste
- 1/3-1/2 cup extra-virgin olive oil
Instructions
- Toast the pine nuts. Add the pine nuts to a dry skillet over medium-low heat. Cook, stirring frequently, until they’re lightly golden and fragrant, about 3–5 minutes. Transfer them to a plate and let cool slightly.
- Combine the pesto ingredients. Add the basil, Parmesan, toasted pine nuts, and garlic, to a food processor.
- Pulse until finely chopped. Scrape down the sides as needed.
- Add the olive oil. Slowly drizzle in the olive oil and mix until the pesto comes together. Stop while it still has a little texture rather than processing it completely smooth.
- Taste and adjust. Add salt, pepper, or red pepper flakes to taste.
- Serve or store. Use immediately or transfer to an airtight container and refrigerate for up to 5 days. To help preserve the bright green color, smooth the top and cover it with a thin layer of olive oil before refrigerating.
Ways to Use Basil Pesto
Toss it with hot pasta, spoon it over grilled chicken or vegetables, or use it to make my High-Protein Pesto Breakfast Sandwiches.
Recipe Notes
Don’t skip toasting the pine nuts. It only takes a few minutes and gives the pesto a noticeably richer, nuttier flavor.
Don’t over-process it. A little texture makes pesto much better than blending it completely smooth.
Make it ahead. Pesto keeps well in the refrigerator (and freezer!), so it’s an easy recipe to make before you need it.
