Our Favorite Basil Pesto Recipe

Basil leaves: Fresh and aromatic, these leaves are the star of the pesto, providing a vibrant green color and a distinctive flavor.

Parmesan cheese: Adds a rich, savory taste and a slightly granular texture to the pesto.

Extra virgin olive oil: This high-quality oil gives the pesto a smooth, luxurious consistency and enhances the overall flavor.

Toasted pine nuts: These nuts add a subtle, nutty flavor and a bit of crunch to the pesto.

Garlic: Provides a pungent, spicy kick that complements the other ingredients.

Salt: Enhances the flavors of all the ingredients, bringing out their best qualities.

Black pepper: Adds a touch of heat and complexity to the pesto.

Toasting the pine nuts before adding them to the pesto can significantly enhance their flavor. Spread the pine nuts in a single layer on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are golden brown and fragrant. Be sure to keep an eye on them, as they can burn quickly. This step adds a rich, nutty depth to your basil pesto.

• fresh basil leaves - Substitute with spinach leaves: Spinach provides a similar texture and mild flavor, though it lacks the distinct aroma of basil.

• fresh basil leaves - Substitute with arugula: Arugula offers a peppery taste that adds a different but pleasant twist to the pesto.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and salty flavor, though it is slightly sharper.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor that works well in pesto.

• extra virgin olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a similar texture, making it a good alternative.

• toasted pine nuts - Substitute with walnuts: Walnuts provide a similar texture and a slightly earthy flavor.

• toasted pine nuts - Substitute with almonds: Almonds offer a mild flavor and crunchy texture, making them a good substitute.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar flavor.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, though it will slightly alter the color.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but can add a different texture.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• freshly ground black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different kind of spiciness to the pesto.

• To keep your basil pesto fresh and vibrant, transfer it to an airtight container. Make sure to press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation.
• For an extra layer of protection, drizzle a thin layer of extra virgin olive oil over the top before sealing the container. This helps to lock in the flavor and color.
• Store the container in the refrigerator, where it will stay fresh for up to a week. Always use a clean spoon to scoop out the pesto to avoid introducing any contaminants.
• If you want to enjoy your basil pesto for a longer period, freezing is an excellent option. Portion the pesto into ice cube trays for easy, single-use servings.
• Once frozen, pop the pesto cubes out of the trays and transfer them to a resealable plastic bag or an airtight container. Label with the date to keep track of freshness.
• When you're ready to use, simply thaw the desired number of pesto cubes in the refrigerator or at room temperature. You can also add the frozen cubes directly to hot pasta or soups for a burst of flavor.
• For the best taste and texture, use frozen basil pesto within 3-4 months.

• Gently reheat the pesto in a small saucepan over low heat. Stir frequently to ensure even warming and prevent the olive oil from separating.
• For a quick method, microwave the pesto in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat in 15-second intervals, stirring in between, until warmed through.
• If you're adding the pesto to pasta, reserve some pasta water. Toss the pasta with the pesto and a splash of the hot pasta water to help loosen and evenly distribute the sauce.
• For a more integrated flavor, reheat the pesto by mixing it into a soup or stew as it simmers. This method allows the pesto to meld with the other ingredients.
• If using the pesto as a spread, let it come to room temperature naturally. This preserves the fresh taste of the basil and the creamy texture of the parmesan cheese.

• Food processor: Essential for blending the basil leaves, pine nuts, garlic, and parmesan cheese into a smooth pesto.

• Rubber spatula: Useful for scraping down the sides of the food processor to ensure all ingredients are evenly mixed.

• Measuring cups: Needed to accurately measure the basil leaves, parmesan cheese, olive oil, and pine nuts.

• Measuring spoons: Required for measuring the salt and pepper.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Toaster or skillet: Used to toast the pine nuts to bring out their flavor.

• Airtight container: Ideal for storing the pesto in the refrigerator if not used immediately.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use pre-toasted nuts: Purchase pre-toasted pine nuts to skip the toasting step.

Pre-minced garlic: Use pre-minced garlic from a jar to save chopping time.

Batch process: Make a larger batch of pesto and freeze in portions for future use.

Food processor efficiency: Ensure your food processor is clean and ready to go before starting.