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.
Prep Time: 10 mins.
Yield: 1 cup
Step #1. Prepare Ingredients
To make basil pesto, gather the follow ingredients and items:
Step #2. Place Ingredients in Blender
Place all ingredients into the blender.
Step #3. Blend Until Smooth
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.
- 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
- Place all ingredients into the blender.
- Blend until smooth. Season with salt to taste.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It does not include toppings.
Tutorial Images Credit: In the Kitch
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you! All of the recipes I share here are recipes that I share with my own family. I hope to inspire you to get creative in your own kitchen!