There's really nothing better than a spoonful of freshly made Classic Basil Pesto! It's the easiest way to amp up some pasta, a piece of protein, some veggies, a dip... you name it. And this is my perfected formula!
Table of Contents
Why I Love This Recipe
A Classic Basil Pesto is absolute perfection. Bright notes from the basil, salty pieces of parmesan, toasted nutty pine nuts and a few other pantry staples make this the perfect italian condiment. We serve pesto with any variety of dishes. You've seen this Classic Basil Pesto recipe pop up on my Pesto Pasta for Poppy, on top of my Zucchini with Burrata, in the Pesto Pull Apart Bread, as a schmear for my Burrata Caprese and my Chicken Parmesan Panini, or these Italian Meatballs.
Ingredients & Substitutions
- Baby spinach leaves
- Fresh basil leaves
- Toasted pine nuts
- Grated parmesan cheese
- Extra-virgin olive oil
- Garlic
- Fresh lemon juice
- Kosher salt
- Lemon zest
- Freshly ground black pepper
How to Make
Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle remaining olive oil into the mixture while processing until smooth. Taste the Classic Basil Pesto and adjust salt and pepper and parmesan as needed.
Tips & Tricks
Freezing basil pesto is the most pro tip I could ever offer you. When the fall and winter months roll around and fresh basil is 1: more expensive and 2: harder to come by, you will thank me! Break out your favorite ice cube tray and fill the cavities with freshly made pesto. Toss it into the freezer and let it freeze until solid. Then remove and transfer to an air tight container or zip top bag and remove as needed. It's a simple hack to getting epic flavor into your food all year round.
FAQ's
What is Pesto?
Pesto is a sauce that originated in Genoa, Italy. It is made by blending fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. I add spinach to preserve that gorgeous green color.
What do you eat pesto with?
Pesto is frequently served with pasta, bread, or as a sauce for various dishes like roasted vegetables, mixed into a salad dressing, incorporated into hummus, etc.
How do you make Pesto?
Blend together fresh basil leaves, spinach, garlic, pine nuts, Parmesan cheese, a touch of olive oil until smooth. Stream in the remaining olive oil to give it a creamy consistency.
Similar Recipes
Classic Basil Pesto
Ingredients
- 1.5 cup fresh basil leaves
- ½ cup fresh baby spinach leaves
- ½ cup pine nuts lightly toasted
- ½ cup freshly grated parmesan cheese
- ½ cup extra virgin olive oil
- 4 cloves garlic
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly cracked black pepper plus more to taste
- ½ teaspoon lemon zest
Instructions
- Place the basil, spinach, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle remaining olive oil into the mixture while processing until smooth.
- Taste and adjust seasoning to your taste.
LOVE this! We use it all the time!!
I would love if your recipes included weights for measurements. For example, in this recipe, the weights for the spinach, basil and parmesan. Thank you! Claire