How to Make Basil Pesto

Looking for a quick and tasty addition to pasta or potatoes? Want a healthy spread for pizza and sandwiches? The answer is basil pesto: a delicious blend of basil, arugula, olive oil, Parmesan cheese, pine nuts, and garlic. This simple recipe, made from scratch, will tantalize your taste buds. 

Pesto originated in Genoa, Italy, in the mid 19th century, following the introduction of basil from its origins in India. The recipe made its way to the U.S. in the 1940s, though it didn’t gain popularity until the 80s and 90s. It’s so popular that canned pesto is available on the grocery shelves. But nothing beats learning how to make basil pesto at home.

Recipes for basil pesto vary from one cook to another. This ultimate pesto recipe brings the peppery taste of arugula to the party, giving it another dimension of flavor. This easy to prepare recipe renders 1 cup pesto and is ready in 10 minutes or less.

How to Make Basil Pesto

Step #1. Prepare Ingredients

How to Make Basil Pesto Step 1

To make basil pesto, gather the follow ingredients and items:

  • 3 cups fresh basil
  • 1 cup fresh arugula
  • 1 cup olive oil
  • ½ cup parmesan cheese, grated
  • 1 tbsp. pine nuts
  • 1 garlic clove
  • Salt, to taste
  • Kitchen Blender

Step #2. Place Ingredients in Blender

How to Make Basil Pesto Step 2

Place all ingredients into the blender.

Step #3. Blend Until Smooth

How to Make Basil Pesto Step 3

Blend until smooth. Season with salt to taste.

How to Make Basil Pesto Step 3-2

Step #4. Serve

How to Make Basil Pesto

Try using the fresh basil pesto over some Bocconcini Caprese salad.

How to Make Basil Pesto
How to Make Basil Pesto

You can make the recipe with or without pine nuts. Basil pesto works well on pasta. It can replace tomato sauce on pizzas. It can be spread on sandwiches or bread instead of mayo or mustard.

You can keep basil pesto in the refrigerator for three to five days in an airtight container. You can also freeze it. Curious how to freeze pesto? It’s actually quite easy. If you want to use it in small amounts, portion it out into an ice cube tray and freeze it. Take the frozen cubes and put them into a freezer bag. For larger amounts, put the pesto in small freezer-safe containers and freeze. The cubes can last up to 6 months and the larger containers up to 12 months.

Homemade pesto offers a fresh burst of flavor that will transport your taste buds into the next realm.

Looking to further enhance your cooking skills? Check out…How to Make Pretzel Bread

Fresh basil pesto over bocconcini caprese in a serving dish.

How to Make Basil Pesto

Joss D
Looking for a quick and tasty addition to pasta or potatoes? Want a healthy spread for pizza and sandwiches? The answer is basil pesto: a delicious blend of basil, arugula, olive oil, Parmesan cheese, pine nuts, and garlic. This simple recipe, made from scratch, will tantalize your taste buds.
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Cuisine Italian
Servings 4 1/4 cup servings
Calories 132 kcal

Ingredients
 
 

  • 3 cups fresh basil
  • 1 cup fresh arugula
  • 1 cup olive oil
  • ½ cup Parmesan cheesegrated
  • 1 tbsp. pine nuts
  • 1 garlic clove
  • Saltto taste

Instructions
 

  • Place all ingredients into the blender.
    Pouring oil into magic bullet jar filled with pine nuts, feta, basic and arugula.
  • Blend until smooth. Season with salt to taste.
    Blended pesto in a jar.
  • Serve.
    Fresh basil pesto in a jar with a mini serving spoon.

Equipment

Blender

Nutrition

Calories: 132kcalCarbohydrates: 1gProtein: 6gFat: 11gSaturated Fat: 3gCholesterol: 11mgSodium: 193mgPotassium: 109mgVitamin A: 1175IUVitamin C: 4.2mgCalcium: 178mgIron: 1mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.

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How to Make Basil Pesto

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