Pesto recipes are not new on my blog. I have already shared vegan spinach pesto and cilantro pesto, and pasta recipes with the same. But this time, I want to share the classic and versatile basil pesto without any substitutions. For this recipe, I am using pine nuts (no almonds or pistachios) and also included some rennet-free parmesan cheese.
Versatile pesto sauce
I love sauces and condiments. Having some versatile ones like basil pesto comes in handy always. Pesto is not only meant for pasta. You can use it as a sandwich spread or in salads, and as pizza sauce or for roasting and baking vegetables too. The sky is the limit, and you can whip up some delicious dishes with pesto. When fresh basil is in season, make this fresh basil pesto in bulk and freeze it for later use.
Ingredients required for pesto & substitutions
We love our pesto a little less garlicky but with the intense flavor of fresh basil. This measure works well for us. Please feel free to adjust as per your preference. Fresh basil leaves: Of course, that’s the key ingredient. For this recipe, I have used 2 cups of tightly packed basil, approx 46 grams. Clean leaves and remove the tough stems. Pine nuts: The creamy and buttery texture comes from the pine nuts. If you can’t source pine nuts, you can substitute them with almonds or walnuts. I love to toast my pine nuts before pulsing. So I can’t call my pesto a no-cook recipe. :-) Extra virgin olive oil: Good quality olive oil is a must for pesto. And olive oil helps with the pesto consistency. Garlic: I add two garlic cloves. You can adjust this measure as per your preference. Parmesan cheese: You can skip the cheese for a vegan version. I have tried making it without cheese too. For this recipe, I used the rennet-free grated parmesan cheese. Yes, it’s the pre-grated one, and it works well for me. If you are not particular about rennet, then use fresh parmesan cheese or if you can source rennet-free parmesan block, go for that. Salt and pepper: For seasoning, you need some salt and pepper. Optional ingredient: You can also add some lemon juice or zest. I usually don’t add while making the pesto. But you can add 1 to 2 tbsps of lemon juice and some zest.
Preparing basil pesto
Once you have the pine nuts toasted, you can make the pesto in no time. I used the mixer jar that we get in India. I did not use any particular food processor or blender for making this pesto. The good-old Indian mixer jar works well.
Dietary specification and storing basil pesto
This recipe is a vegetarian pesto recipe with rennet-free cheese. Skip the cheese for a vegan version. As I mentioned in my cilantro pesto recipe, pesto oxides fast. So as soon as you prepare and if you are not planning to use it right away, store the pesto in an air-tight container. Wrap the container with cling film or foil and close the lid and refrigerate it right away. So far, I have stored pesto in the fridge for up to two days but not more than that. You can also portion and freeze the pesto for a longer shelf-life. While you can use pesto for pasta, you can also try these other recipes with pesto.
Pesto pizzaBaked mushrooms with pestoAir fryer acorn squash with pesto
And of course pesto pasta. Don’t miss to checkout how to make basil pesto pasta. Now without any further ado, let’s see how to make the fresh basil pesto.
How to make fresh basil pesto
Heat a pan and toast the pine nuts until they turn light brown.
Let it cool for 5 minutes. In a mixer jar or blender, add the basil leaves, garlic, toasted pine nuts, cheese, salt, and pepper.
Pulse it coarsely like below.
Now scrape the sides and add half the amount of olive oil and blend again.
Add the rest and blend until you get the desired consistency.
If you are not planning to use it right away, then store it in an air-tight container.
Recipe Notes:
You can reduce the pine nuts to ¼ cup or increase it to ½ cup as per your preference. The same goes for olive oil. Instead of pine nuts, you can try the pesto with walnuts or almonds.Skip the cheese for a vegan option.Additionally, you can add 1 to 2 tbsp of lemon juice.Adjust the salt and pepper as your taste preference.Ensure you store the pesto in an air-tight container. Wrap the container with cling film or foil before closing the lid.
More sauces and condiment
PS: If you try this homemade pesto recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
