Best Pesto Recipe – Best Basil Pesto Recipe
finally! I’m putting pesto in one place that’s perfect for you.
I’ve been telling you for years that I’m going to do a blog post dedicated to my pesto sauce – it’s so delicious! -And now it’s finally here. Just in time for peak basil season. And tomatoes! And corn!
Pesto here we come.
It’s hard to believe that I haven’t always loved basil pesto — especially since it’s a staple for us now. I use it as a drizzle or marinade to serve almost anything (meat! veggies! pasta!). I make large batches and freeze them. This is the one thing we cannot live without.
How to make basil pesto
These are all the ingredients I use to make the best basil pesto:
Tons of fresh basilnaturally!
Fresh Garlic cloves. Just throw them away completely.
Roasted pine nuts. This is my favorite item.
Finely grated Parmesan cheese.
pressure from Fresh lemon juice.
Lots of extra Virgo olive oil.
Kosher salt and pepper.
That’s it! Combine everything together in a food processor and boom – it’s done. Store it in the refrigerator for about a week, or in the freezer for longer!
I also add pesto to soups to add flavor to vinaigrettes, sauces, and to anything creamy to make it extra delicious.
Recipes using pesto
Here are some ways I like to use pesto…
Meatballs melt with pesto
Peach pesto and prosciutto pizza
Pesto caprese pizza puff pastry
Pesto risotto stuffed peppers
Baked pesto bucatini with tomatoes
Summer stuffed shells
Pesto bucatini pie
Mashed chickpea pesto salad
Mashed potatoes with pesto
A jar of ricotta jam
Pesto chicken melt
Mini meatball pesto soup
Grilled lemon shrimp with pesto couscous
Smoked chicken pesto sauce
I keep a batch of pesto in my fridge almost every week. It’s a surefire way to have an easy meal on hand and we all love it so much.
Of course I have many other varieties too (kale, pistachio, avocado, etc.) – but this classic is by far the best!
The best basil pesto recipe
Basil pesto recipe
This is the best pesto recipe, and it’s super easy to make! Classic basil pesto stuffed with toasted pine nuts and parmesan cheese – I keep a batch of this in my fridge every week to elevate meals. Make some today!
- Combine basil, garlic, Parmesan, pine nuts, lemon juice, and a pinch of salt and pepper in a food processor. Pulse until little crumbs remain and everything is combined. With the processor running, add olive oil until mixture comes together.
Taste and season with more salt and pepper if necessary. Use it as desired! This freezes great too.
My favorite way to eat some veggies.