The Best Homemade Basil Pesto
The best homemade basil pesto is made with a ton of fresh basil and garlic from the garden, includes some healthy nuts and oil and finishes with a bit of cheese. This basil pesto recipe is one of our favorite things to make every summer when the basil is ready to harvest in the garden. The mild flavor of the garlic combined with the basil is one of our absolute favorite things to eat every summer, and I like to freeze some for wintertime too.
Ingredients
- 3 cups basil
- ⅓ cup walnuts or other nuts
- 4-5 raw garlic cloves
- ½ cup parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup olive oil
Instructions
- Add basil, garlic, nuts, salt, pepper and cheese to the bowl of a food processor with a chopper blade.
- Process until fairly fine.
- Slowly drizzle the olive oil into the food processor while it is running. Process until pesto is smooth and is the consistency that you like.
- Remove from the food processor using a rubber spatula and store in an airtight container for up to one week in the refrigerator.
- Pesto can be served immediately, or placed in an airtight container to keep in the refrigerator for up to a week.
- It can also be frozen in ice cube trays and then placed in an airtight freezer bag for up to one year. I like to keep some frozen for a fresh treat in the middle of winter.
Notes
Tips For Making Fresh Basil Pesto
- Add spinach, garlic scapes or other greens to the pesto if you have them available.
- Be sure not to add the oil until all the other ingredients are added. Then slowly drizzle it in while the food processor is running. This helps to thicken the pesto as the oil emulsifies with the other ingredients.
- Basil pesto can be preserved by freezing it in a small glass jar or ice cube trays for use in the winter time.
- To make vegan basil pesto, just use a non-dairy cheese in this delicious pesto, or add ¼ cup of nutritional yeast and a squeeze of lemon juice to give it a cheesy flavor
- Basil pesto will keep for at least a week in the refrigerator.
