The Best Basil Pesto

I’m a terrible vegetable gardener and I’m going to blame my husband for the poorly selected plot of land I was allowed to try my hand at gardening with.

I knew before I plunged the shovel into the dirt to break ground for my vegetable garden that this was going to be a lost cause but I forged ahead, for the past two summers. I got a couple cucumbers, a dead zucchini plant, a two inch carrot, a lot of kale and a boatload of green tomatoes.

Since I do very well in the herb gardening area, I always have a TON of fresh basil. The thing about basil is you need to stay on top of it or it will go to seed. Pinching off the ends to ensure it doesn’t flower and then die off is something I do several times a week. And also, I make jars of Basil Pesto from scratch.

It’s a surefire way to use up what otherwise would just go to waste. And making big batches of it to freeze helps me have a little taste of summer in the middle of winter.

What Is Pesto

Basil Pesto, also called Pesto Genovese, is a flavorful sauce made with fresh basil, garlic, pine nuts, olive oil and parmesan cheese. There are several variations of basil pesto, sometimes I like to add crushed red pepper to make it a little spicy.

There are plenty of store bought pesto sauces on the market but once you make it at home, nothing else will ever compare.

Want to save this recipe?

Enter your email & get this recipe sent to your inbox.

Please enable JavaScript in your browser to complete this form.

Email *

Go

How To Make Pesto

Fresh Basil Pesto from scratch is so easy to make.

1. Elevate the flavor by toasting the pine nuts in a skillet until lightly golden.
2. Place the basil, garlic, pine nuts and cheese in a food processor or blender and process until roughly chopped and a loose paste begins to form. I like to do it in batches so you have a saucy consistency with lots of flavorful chunks of garlic, cheese, nuts and basil.
3. Drizzle in the olive oil while running the processor is running until the desired consistency.
4. Transfer to an airtight container and refrigerate until read to use.

How To Freeze Pesto

Making big batches of Homemade Basil Pesto and freezing it is one of my favorite things to do with it. It’s a great way to meal prep your way through the winter months.

To freeze your pesto, fill up the wells of ice cube trays and place in the freezer. Freeze until firm, then pop the frozen sauce out of the tray. Place the Basil Pesto Sauce cubes into a freezer bag and store in the freezer until ready to use.

To thaw, simply place in a saucepan over low heat and thaw, stirring occasionally or heat in the microwave until thawed.

Pro Tips for the Best Pesto

• To maximize the flavor of your pesto, toast the pine nuts for a few minutes (be sure not to burn them) until golden. This step makes them a bit more buttery than raw pine nuts.
• Lemon….I know it’s not traditional but I like the bright, fresh flavor lemon zest and a squeeze of lemon juice give the pesto….and it helps keep the green color vibrant by preventing oxidation.
• Process in batches….I do half the ingredients in the food processor and process until very finely chopped….almost paste like, THEN I add the remaining ingredients to the processor and pulse so there are larger pieces of ingredients thought out the sauce. Bigger pieces means BIGGER flavor!

How to Use Homemade Pesto

I love to use the Basil Pesto sauce in soooo many recipes like this super easy Caprese Tortellini Salad and this AHHHMAZING Grilled Chicken recipe. It’s so totally easy and extra cheesy….a big hit with the kids!

• Basil Pesto Grilled Chicken Thighs
• Pesto Artichoke Stuffed Manicotti
• Grilled Chicken Pesto Sandwich
• Grilled Pesto Salmon with Strawberry Cucumber Salsa

It’s also fantastic as a sandwich spread like in this Chicken Cutlet Sandwich or these super simple Meatball Sliders….both great recipes for game day!