It is possible to make restaurant quality basil pesto, in the comfort of your own kitchen, in less than 15 minutes! Plus, it’s super healthy and full of flavor! I have tested recipes for the best basil pesto over the years, and I’ve finally found my favorite.
The key to the best tasting pesto out there?
I started with fresh-picked, organic basil from my backyard herb garden. (If you don’t have a garden, don’t fret! You can buy great fresh basil, even the organic kind, at your local grocery store!) I also used organic garlic cloves, extra virgin olive oil, organic pine nuts, and fresh cheese.
Step #1: Pour yourself a glass of wine. This has nothing to do with making pesto. It is completely optional. But it will go well with whatever you use your pesto for! 🙂 (If you aren’t a wine drinker, pour yourself a glass of sparkling water to fancy-up the experience!)
Step #2: Take half the basil (after you’ve washed it of course), garlic, cheese, and pine nuts and put into food processor/blender. I use my Ninja for this part. Blend the ingredients until they are well-chopped.
Step #3: Add remaining basil and salt and continue blending, adding in olive slowly. Add olive oil until you have a paste with no remaining chunks.
Step #4: Enjoy! You can put this pesto on anything, or you can eat it raw! My husband and I bought fresh french bread at the bakery and used it as a spread for that, but be adventurous! It’s great on pasta, sandwiches, pizza, chicken, and eggs!
Quick Basil Pesto Recipe (makes about 1 cup)
- 5-6 oz (about 5 cups unpacked) fresh basil leaves
- 1/2 cup pine nuts (you can use other nuts if you prefer)
- 1/2 cup grated parmesan cheese, or any other hard cheese
- 1-2 cloves of garlic
- 1/4 to 1/2 cup extra virgin olive oil (Start with a quarter cup and add more as needed for consistency)
- 1/4 tsp salt
How do you like your pesto? Share your recipes with us below!