Looking for a quick and tasty addition to pasta, potatoes or a refreshing salad? 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.
Step #1. Prepare Ingredients
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
Place all ingredients into the blender.
Step #3. Blend Until Smooth
Blend until smooth. Season with salt to taste.
Step #4. Serve
Try using the fresh basil pesto over some Bocconcini Caprese salad.
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.
How to Make Basil Pesto
Ingredients
- 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
Instructions
- Place all ingredients into the blender.
- Blend until smooth. Season with salt to taste.
- Serve.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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