What is basil pesto made of?

Traditional Basil Pesto contains fresh basil, olive oil, garlic, pine nuts, Parmesan, and salt. However, this version also includes cashews for extra creaminess and lemon juice for brightness. Together, these ingredients create a rich, fragrant green sauce.

How to make basil pesto?

First, lightly toast the pine nuts and cashews if desired. Next, combine them with basil, olive oil, garlic, lemon juice, salt, pepper, and optional Parmesan. Then, blend until smooth or slightly chunky. Finally, adjust the consistency with additional olive oil.

What does basil pesto taste like?

Basil Pesto tastes fresh, herbal, garlicky, and slightly nutty. The olive oil adds richness, while Parmesan brings savory depth. Meanwhile, lemon juice adds a gentle brightness that balances the sauce.

Is basil pesto healthy or unhealthy?

Basil Pesto can fit into a balanced diet. Olive oil and nuts provide mostly unsaturated fats, while fresh basil adds plant nutrients. However, pesto contains plenty of calories because of its oil and nuts. Therefore, portion size matters.

Basil Pesto Recipe : Amazing Fresh Flavor in 15 Minutes

Description

This Easy Basil Pesto Recipe makes a fresh, creamy, and flavorful Italian-inspired sauce in just 15 minutes. Fresh basil, extra virgin olive oil, garlic, pine nuts, cashews, lemon juice, and optional Parmesan create a rich, aromatic pesto. Perfect for pasta, chicken, salmon, sandwiches, salads, and quick weeknight dinners.

Ingredients

Scale

⅔ cup extra virgin olive oil, plus additional oil if needed
2 teaspoons fresh lemon juice
¼ cup raw pine nuts
¼ cup raw cashews
2 cups tightly packed fresh basil leaves (approximately 60 g or 2 oz)
3 garlic cloves
½ teaspoon kosher salt
Freshly ground black pepper, to taste
¼ cup freshly grated Parmigiano Reggiano cheese (optional)

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Instructions

Place the pine nuts and cashews in a dry skillet over medium-low heat. Stir occasionally for approximately 5 minutes until lightly golden and fragrant. Toasting is optional but adds a deeper, nuttier flavor.
Transfer the toasted nuts to a food processor or high-powered blender.
Add the extra virgin olive oil, fresh lemon juice, basil leaves, garlic cloves, kosher salt, freshly ground black pepper, and optional grated Parmigiano Reggiano cheese.
If using a food processor, pulse the ingredients until thoroughly combined. Leave some texture if you prefer a slightly chunky pesto.
If using a high-powered blender, gradually increase the speed while using the tamper to guide the ingredients toward the blades. Continue blending until the pesto reaches a smooth, creamy consistency.
Check the consistency and add additional olive oil if necessary. Taste and adjust the salt, pepper, or lemon juice to your preference.
Transfer the finished basil pesto to a serving bowl or airtight container. Serve immediately with pasta, chicken, salmon, or sandwiches, or refrigerate for later use.

Notes

Choose fresh, bright green basil leaves without brown spots or signs of wilting for the best flavor and appearance.

Use good-quality extra virgin olive oil because it contributes significantly to the pesto’s overall flavor.

Choose raw, unsalted pine nuts and cashews to control the saltiness and maintain a balanced nutty flavor.

Lightly toasting the nuts before blending is optional but adds depth and richness.

Freshly grated Parmigiano Reggiano or Pecorino Romano provides better flavor than packaged, pre-grated cheese.

For a vegan or dairy-free variation, omit the Parmesan cheese. Cashews help maintain a rich, creamy consistency without dairy.

For a nut-free alternative, replace the pine nuts and cashews with sunflower seeds or pumpkin seeds.

A food processor produces a slightly coarse pesto, while a high-powered blender creates a smoother, creamier sauce.

Avoid reducing the recipe quantity when using a high-powered blender because the blades need enough ingredients to blend effectively.

To maintain the vibrant green color, avoid excessive blending and unnecessary heat.

Refrigeration: Store the pesto in a tightly sealed, airtight container for 4 to 5 days.

Cover the pesto’s surface with a thin layer of olive oil before refrigerating to help preserve its freshness, color, and flavor.

Freezing: Divide the pesto into silicone ice cube trays and freeze until solid. Transfer the frozen portions to a freezer-safe container or bag.

Frozen pesto maintains its best quality for up to 3 months.

Thaw individual frozen portions in the refrigerator or stir them directly into warm prepared dishes.

Serving suggestions: Toss with pasta, spread over zucchini noodles, add to lasagna, or mix into cooked ground turkey.

Protein pairings: Serve with baked salmon, roasted chicken, or other cooked proteins.

Salad ideas: Stir into chicken salad or spoon over fresh Caprese salad.

Breakfast ideas: Add to fried eggs, breakfast toast, or savory sandwiches.

Dips and spreads: Swirl into classic hummus or beet hummus for additional herbal flavor.

Nutrition values are approximate and based on a serving size of 2 tablespoons.