Homemade Basil Pesto can be made in the food processor in less time than it takes to cook some pasta. A little something extra helps keep the colour vibrant, and, this recipe makes a large batch which lasts for weeks in the fridge or months in the freezer.
If you grow your own basil you’ll know that a small plot will result in lots of basil that’s ready all at once. It’s an awesome herb because you can continue to pick leaves off the plant as you need them and more will just grow. Toward the end of the season when you know your basil’s days are numbered is a great time to make Pesto. Did you know that basil leaves bruise easily? If you’re picking your own, use a gentle pinch or scissors to remove the leaves so they don’t discolour.
Like I said, in the time it takes to boil a pot of water and cook some pasta, you’ll have freshly made Basil Pesto. So get your ingredients and equipment ready because it goes fast. And remember that good quality ingredients at their peak always give you best results. I mentioned at the beginning about a way to keep the colour vibrant. The secret is to add a little fresh spinach to the mixture. Just a small handful. No one will know and you’ve even added a little more nutrition!
Giving pine nuts a quick toast before adding them brings out their best flavour. They can be expensive but a little goes a long way. I intentionally use 2/3 of a cup because that’s the exact amount in the 100 gram packages that are sold with the other nuts and seeds. Just toss them in a small dry skillet and heat them over medium-low heat until they start getting a slightly golden colour. Watch them carefully and give them a toss a few times to keep them evenly heated. Remove to cool as soon as they start to colour.
Make sure your basil (and spinach) has been rinsed and dried. A salad spinner works great for this because you want to remove as much moisture as possible. Dump the leaves on paper towel to catch any leftover water.
Even though you’re making Basil Pesto in the food processor, you still want to roughly chop the garlic just to make sure you don’t end up with a big chunk in the mixture. Pulse the garlic with the cooled pine nuts to get them started, then add the basil. Depending on the size of your food processor, you may have to add the basil and spinach in stages and pulse until it’s broken down enough to add room for more. If you try to shove too much in at a time it might not process evenly. Add the lemon juice too so there’s some liquid to keep everything moving.
Once all the leaves are added and pulsed, grate your parmesan and add to the processor. Be sure to use REAL Parmesan cheese for best results. Then add the olive oil last. With the processor running, add the oil in a slow stream and run until well pureed. Scrape your Basil Pesto out of the bowl and taste. You will need more salt than you think. Even though Parmesan can be salty, pesto still needs more seasoning. So add salt and pepper and give it a final taste.
This Basil Pesto is so good you’ll want to eat it by the spoonful. But you’ll have lots to save for future uses. It freezes well. Use tiny canning jars or even small freezer bags. I freeze some in portions of about 2 heaping tablespoons which is about the perfect amount for a Pesto Pasta for two. It does darken a bit after being stored but the flavour is still awesome.
Keep some to use right away. If you’ve never had fresh Basil Pesto you’ll be forever spoiled. The flavour is amazing and it’s very versatile. You can use it to dress a cold pasta salad or slather some on chicken before grilling. Toss some grilled veggies in pesto or even serve some on a charcuterie platter to top cheese or crackers. See the note in the recipe for storage tips.
If you make your own Basil Pesto, consider leaving a comment or rating below. And try some in Pesto Pasta with Peas. Here’s the recipe:
Basil Pesto
Equipment
- Food Processor A large capacity processor is best
Ingredients
- 8 cups lightly packed basil leaves rinsed and dried
- 1 handful baby spinach rinsed and dried
- 4 cloves garlic large cloves
- 1½ cups grated Parmigiano Reggiano cheese freshly grated real cheese
- ⅔ cup pine nuts lightly toasted
- 1 cup extra virgin olive oil
- 2 Tbsp lemon juice fresh is best, use about ½ lemon
- 1 tsp salt
- ½ tsp pepper
Instructions
- Lightly toast pine nuts in dry pan over low-medium heat until slightly browned and aromatic. Cool.
- Rinse and dry basil and spinach.
- Peel and chop garlic cloves. Add to food processor with cooled pine nuts. Pulse a few times. Add basil, spinach and lemon juice. Pulse until well chopped. Add in stages if necessary to make room.
- Grate parmigiano reggiano cheese. Add to food processor and pulse a few times.
- Slowly pour in olive oil in a thin stream while running processor until all ingredients are blended and pureed.
- Taste and season with salt and pepper.
My absolute favourite is basil pesto! The addition of spinach sounds interesting. I’ve also never toasted the pine nuts, but it sounds like it’s a smart thing to do.
I like to roast them to bring out their best flavour!
An ice cube tray would work well for freezing portions.
I have one that makes jumbo cubes and also has a lid.
And there’s basil and garlic in my garden too.
Thanks Sue! That’s a great idea! I have used ice cube trays, they turned green but that’s ok lol.