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Fresh Basil Pesto Recipe with Toasty Pine Nuts

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A quick and flavorful fresh basil pesto made with toasted pine nuts, garlic, Parmesan, and olive oil. Perfect for pasta, sandwiches, or as a dip.

Ingredients

Scale
  • 2 packed cups fresh basil leaves (washed and dried)
  • 1/3 cup pine nuts (toasted until golden)
  • 2 large garlic cloves (peeled and roughly chopped)
  • 1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1/2 cup extra virgin olive oil (cold-pressed)
  • 1 tablespoon fresh lemon juice (optional)
  • 1/2 teaspoon salt (adjust to taste)
  • Pinch of freshly ground black pepper

Instructions

  1. Toast the pine nuts: Heat a dry skillet over medium-low heat. Add 1/3 cup pine nuts, stirring frequently for about 3-5 minutes until golden and fragrant. Remove immediately to a plate to cool.
  2. Prepare the basil: Wash and dry 2 packed cups of fresh basil leaves thoroughly to avoid watery pesto.
  3. Combine ingredients: In your food processor, add the cooled pine nuts, 2 large peeled garlic cloves, 1/2 cup grated Parmesan, and the basil leaves.
  4. Pulse to combine: Pulse the mixture 5-6 times until coarsely chopped. Don’t overblend — you want some texture.
  5. Slowly add olive oil: With the processor running, drizzle in 1/2 cup extra virgin olive oil through the feed tube to emulsify the pesto to a smooth but slightly chunky consistency. Add a teaspoon of water or more oil if too thick.
  6. Add lemon juice and seasoning: Stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Pulse once or twice to mix.
  7. Taste and adjust: Taste and add more salt, lemon, or garlic if needed.
  8. Serve or store: Use immediately on pasta, sandwiches, or as a dip. Refrigerate in an airtight container for up to 3 days with a thin layer of olive oil on top to prevent browning.

Notes

Toast pine nuts carefully to avoid burning. Use fresh basil for best flavor and color. Pulse to keep some texture, do not overblend. Add lemon juice and seasoning to taste. For creamier pesto, add ricotta or cream cheese. Store with olive oil layer to prevent browning. Can freeze in ice cube trays for longer storage.

Nutrition

Keywords: basil pesto, fresh basil, pine nuts, quick pesto, easy pesto, homemade pesto, Italian sauce, pesto recipe

Find it online: https://perkypan.com/fresh-basil-pesto-recipe-with-toasty-pine-nuts-easy-quick-flavorful/