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    TaraTeaspoon » Course » Main Dish » Pasta

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    Published: by

    Classic Pesto

    Jump to Recipe Pin Recipe Jump to Comments
    Classic Pesto
    Classic Pesto

    Making pesto is a life-skill! This one is easy. A classic basil pesto sauce is perfect in pastas, sandwiches, dips, and more! Homemade pesto is ready in about 5 minutes and can be enjoyed immediately or frozen for later.


    Classic Pesto

    When summer hits all I want to do is eat from the garden. I don't have a garden though. HA! However, all the ingredients I need for pesto are at the store, and year round!

    One of my favorite ways to preserve all the fresh basil from summer or that big bunch from the store, is to make basil pesto sauce. Pesto freezes like a dream, so I can make batches of it throughout the summer to enjoy all year long.

    The recipe I'm sharing with you is my classic basil pine nut pesto. It's a simple, six-ingredient recipe that's easy to customize!

    Find my other pesto variations on the blog:

    • Winter Pesto
    • Sun Dried Tomato Pesto
    • Arugula Hazelnut Pesto
    • Pistachio Pesto
    Jump to:
    • Ingredients in Pesto
    • How to Make Basil Pesto Sauce
    • Tips for Making Homemade Pesto Sauce
    • FAQs
    • Pesto Uses
    • Recipes using pesto:
    • Classic Pesto
    dripping pesto sauce from spoon into jar

    Ingredients in Pesto

    Have these ingredients ready to go! Homemade pine nut pesto sauce calls for just six basic ingredients:

    • Fresh basil
    • Grated Parmesan
    • Pine nuts
    • Fresh garlic
    • Kosher salt
    • Olive oil

    I recommend lightly toasting the pine nuts in a dry skillet or oven prior to blending them into the pesto sauce. Toasting the pine nuts enhances their flavor.

    How to Make Basil Pesto Sauce

    Basil pesto blends up in minutes using a food processor! Simply add the basil, Parm, pine nuts, garlic, and salt to a food processor and process until finely chopped.

    With the motor running, stream the oil into the feed tube. You'll need about ¾ cup oil for this recipe.

    bowl of pesto sauce

    Tips for Making Homemade Pesto Sauce

    • To intensify the green color of your pesto, blanch the basil for five seconds in boiling water; then shock it in ice water and squeeze dry. I usually skip this step personally.
    • I like to keep my pine nuts in the freezer so they don't go rancid. They're a pricier ingredient, so I want to use them up before they go bad!
    • For best results, buy a block of Parmesan and grate it yourself. Avoid the pre-grated Parm that comes in a green shaker can. If your store sells grated Parmesan without additives that is also great.

    Let me know how it went!

    Scroll to the bottom of the page to rate ⭐⭐⭐⭐⭐ and comment on this recipe. Leaving comments helps other too!

    FAQs

    How to Store Pesto

    You can keep the homemade pesto in the fridge for several weeks. I recommend storing it in a jar or another airtight container to keep it fresher for longer.

    Can You Freeze Pesto?

    Yes! Make a double batch if you have the basil, because it will freeze for up to a month.

    I recommend freezing the pesto in ice cube trays, then storing the pesto cubes in a freezer bag. This way, you can thaw the exact amount of pesto you need in the future.

    What Can You Substitute for Pine Nuts in Pesto?

    If I don't have pine nuts on hand, I use unsalted almonds or walnuts! Even hazelnuts or pistachios are fantastic and I have recipes for those options. The nuts add a buttery, rich texture to pesto, so mixing it up is just fine.

    classic green pesto in a jar

    Pesto Uses

    Although pesto is at its best on a good bowl of pasta, I use this classic pesto on grilled shrimp or lamb chops, even steak and chicken. I mix it into tomato soup and spread it on bread when I make sandwiches.

    It's really the spread and condiment of the summer. Get creative and let me know how you use it in your meals!

    Recipes using pesto:

    • Pesto and Red Pepper Italian Meatballs
    • Pesto and Pepper Beef Kabobs
    • Baby Lamb Chops with Green Sauce
    Classic Pesto recipe image

    Classic Pesto

    Tara Teaspoon
    Pesto Presto! This savory herb sauce is super easy to whip up. And classic pesto isn't just for pasta, so blend and enjoy!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine Italian
    Servings 2 cups
    Calories 1287 kcal

    Ingredients
      

    • 4 cups packed basil leaves
    • 1 cup grated Parmesan
    • ¾ cup (3½ ounces) pine nuts lightly toasted
    • 2 cloves garlic roughly chopped
    • ½ teaspoon kosher salt
    • ¾ cup extra-virgin olive oil

    Instructions
     

    • Combine all ingredients, except the oil, in the bowl of a food processor. Pulse until the mixture is finely chopped. With the motor running, slowly pour the oil into the feed tube. Use immediately or freeze for up to a month.

    Notes

    To intensify the green color of your pesto, blanch herbs for five seconds in boiling water, then shock them in ice water and squeeze dry; continue with the recipe.

    Nutrition

    Calories: 1287kcalCarbohydrates: 10gProtein: 27gFat: 130gSaturated Fat: 22gCholesterol: 44mgSodium: 1350mgPotassium: 506mgFiber: 2gSugar: 2gVitamin A: 2965IUVitamin C: 9.6mgCalcium: 653mgIron: 5.2mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe by Tara Bench. LHJ, Aug 2010. Photo, Prop, Styling Credits Antonis Achilleos and Lindsay Steele, Cyd Raftus McDowell, Paige Hicks

    « Broccoli Cheddar Soup
    Warm Salmon and Arugula Pasta Salad »

    Filed Under: Italian, Pasta, Sauces Tagged With: Classic Pesto, extra-virgin olive oil, food processor

    Reader Interactions

    Comments

    1. Mary Bench says

      May 05, 2019 at 9:37 pm

      This Pesto is sooo delicious and so versatile! Use it on everything!

      Reply
    2. marie says

      April 25, 2020 at 12:15 am

      I love a good pesto and boy is this one good! This pesto is perfectly balanced in flavor and texture. I eat it on toast as well. so good!

      Reply

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