How to Make Fresh Basil Pesto
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
Watch the Fresh Basil Pesto video recipe:
How to Make FRESH BASIL PESTO Like an Italian
Vincenzo’s Top Tips To Make Fresh Basil Pesto
Fresh is always BEST!
This pesto is all about the aroma, so if you have a plant at home, better if you could get a bunch from there
Check your basil
Make sure to rinse your basil thoroughly to get rid of any insects and lay each individual leaf to check if it’s good and ready.
Adjust the Consistency
If your pesto is too thick, add a small drizzle of EVOO and pulse again. Repeat gradually until the pesto reaches your desired consistency.
Store it properly
Store your basil pest in a jar sealed tight and keep in the fridge. You may use it often as you like!!
Fresh Basil Pesto
Print Recipe
Equipment
- Chopping-board
- knife
- Blender
Ingredients
- 60 g Large bunch fresh basil leaves, (approx.)
- 10 g Pine nuts, 0.4oz
- Extra virgin olive oil, EVOO
- Fine salt
- 1 clove Garlic
- 3 tbsp Parmigiano reggiano, 1.05oz
Instructions
- Fresh basil pesto is all about the aroma, so if you have a basil plant at home, cut a bunch including the stalk as this will help the plant to grow back – fresh is always best!
- Rinse the basil leaves in a bowl of water and make sure you get rid of any insects, then lay each individual leaf on a paper towel to dry.
- To help dry the basil leaves for the fresh pesto place a paper towel on top of all them and press down very gently. This will help dry the leaves and absorb all the excess water.
- Blend 3-4 tablespoons of EVOO with the garlic until smooth and creamy. Add the pine nuts, then blend again until they are completely incorporated.
- Next, add the basil leaves, Parmigiano, a pinch of sea salt and another 2 tablespoons of EVOO. Blend for 30 seconds. If any cheese remains around the edges, scrape it back into the fresh basil pesto, then stir it through with a tablespoon.
- Using a small spoon, taste the fresh basil pesto for salt and flavour – if it is too salty, add a touch extra basil and EVOO and pulse blend until you’re happy with the taste.
- Scoop it in a jar sealed tight and keep in the fridge, pairing it with delicious meals as often as you like!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Fresh Basil Pesto
This pesto sauce can be used with so many dishes, lathered over your pasta as a main or used as a dressing with lamb or even chicken. My favourite way is with ricotta gnocchi – just heat up a portion in a pan and once your gnocchi have finished cooking, strain them and put them straight into the pan so that they absorb all the fresh pesto, mix through and the taste will be just divine.
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Frequently Asked Questions
What is fresh basil pesto made from?
Fresh basil pesto combines basil leaves, extra virgin olive oil, garlic, pine nuts, Parmigiano Reggiano and salt. These simple ingredients create a fragrant, creamy sauce packed with fresh flavour.
How much basil do I need to make pesto?
This fresh basil pesto recipe uses approximately 60 g of basil leaves. Measuring the leaves after removing the thicker stalks gives you a more reliable quantity than using “one bunch,” which can vary considerably in size. I often use the term “quanto basta” or “qb” (which also features in my cookbook: https://geni.us/vjMA21) as Nonna has always said it’s best to use as much as you need. Not a measurement, but the more you make it, the more you can feel what is required. With a recipe like this, even after adding a little extra, or a little less, you can always tweak it with extra cheese or oil until you reach your desired consistency.
Why is my basil pesto too thick?
Your pesto may become too thick if you use additional basil, cheese or pine nuts. Add a small drizzle of EVOO and pulse briefly, repeating until you reach your preferred consistency. When serving pesto with pasta, you can also loosen it with a little pasta water.
How do I stop fresh basil pesto from turning brown?
Dry the basil thoroughly and avoid blending it for too long, as heat and excess moisture can cause the leaves to darken. Transfer the pesto to an airtight jar and cover the surface with a thin layer of EVOO before refrigerating it.
Can I freeze fresh basil pesto?
Yes, fresh basil pesto freezes very well. Divide it among small airtight containers or an ice cube tray so you can defrost only what you need. Covering the surface with a small amount of EVOO can also help preserve its colour and freshness.
How long does homemade basil pesto last in the refrigerator?
Store homemade basil pesto in a tightly sealed jar in the refrigerator and enjoy it within three to four days. Always use a clean spoon when removing pesto from the jar and discard it if you notice an unusual smell, colour or texture.
Should basil pesto be heated before adding it to pasta?
Avoid cooking fresh basil pesto over direct heat because high temperatures can affect its colour and delicate flavour. Place the pesto in a bowl or pan away from the heat, then add the cooked pasta with a splash of pasta water and toss everything together.
Can I make basil pesto without pine nuts?
Yes. Although pine nuts provide the classic flavour, you can replace them with walnuts, almonds, cashews or pistachios. Each alternative will give your homemade basil pesto a slightly different taste and texture.
Is a blender or mortar and pestle better for making pesto?
A mortar and pestle gently crushes the ingredients and produces a traditional, aromatic pesto. A blender offers a faster and more convenient method, but blend in short pulses to prevent the blades from heating and darkening the basil.
What can I serve with fresh basil pesto?
Fresh basil pesto tastes delicious tossed through pasta or gnocchi, spread over focaccia, paired with burrata or spooned over chicken, lamb, vegetables and fish. You do not need to combine it with tomato sauce because pesto already provides plenty of flavour.
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