Fresh Homemade Basil Pesto
Recipe for Making Aromatic Basil Pesto at Home
Create delicious pesto with fresh basil you’ve grown yourself! Homegrown basil holds a special place in our hearts. This recipe captures the vibrant aroma of basil harvested straight from the garden, perfect for pasta, bread, salads, and more. Enjoy this homemade basil pesto!
Main Ingredients- Fresh Basil Leaves 90g (prepare generously)
Other Ingredients- Garlic 5 cloves (medium-sized)
- Extra Virgin Olive Oil 150g
- Grated Parmesan Cheese 50g (recommend using high-quality)
- Salt 1 tsp (adjust to taste)
- Pine Nuts 100g (for nuts)
- Garlic 5 cloves (medium-sized)
- Extra Virgin Olive Oil 150g
- Grated Parmesan Cheese 50g (recommend using high-quality)
- Salt 1 tsp (adjust to taste)
- Pine Nuts 100g (for nuts)
Cooking Instructions
Step 1
Gently rinse the fresh basil leaves under cool running water. It’s important to thoroughly clean off any soil, small insects, or dust that might be clinging to the leaves.
Step 2
After washing, drain the basil leaves to help maintain the pesto’s freshness. Place them in a colander to let excess water drip off.
Step 3
Use paper towels to remove any remaining moisture from the basil leaves. Lay paper towels on top of the leaves and gently press to absorb the water. Be careful not to press too hard.
Step 4
Prepare the pine nuts, which will add a rich, nutty flavor to your pesto. While it seems like a lot, they contribute significantly to the pesto’s texture and taste.
Step 5
Get 5 cloves of garlic ready to add their aromatic zest. You can adjust the amount of garlic according to your preference.
Step 6
You can use pine nuts as they are, or for an even nuttier flavor, lightly toast them in a dry pan over low heat. After toasting, let them cool completely. This helps preserve the fresh aroma and prevents them from becoming soggy.
Step 7
Have your grated Parmesan cheese ready. While freshly grated is best, using pre-grated is also convenient.
Step 8
Now, let’s start making the pesto. In a food processor or blender, add the drained basil leaves, the cooled toasted pine nuts, and the whole garlic cloves.
Step 9
Begin by pulsing the food processor to roughly combine the basil leaves, pine nuts, and garlic. It’s good to maintain some texture rather than making it completely smooth.
Step 10
Add the grated Parmesan cheese to the mixture and pulse again until all ingredients are well incorporated.
Step 11
Now, slowly drizzle in the extra virgin olive oil while the food processor is running. This will help blend all the ingredients smoothly, creating a creamy texture.
Step 12
Finally, add 1 teaspoon of salt and season to taste. Remember that Parmesan cheese is salty, so adjust the salt accordingly.
Step 13
Your aromatic basil pesto is complete! Ensure all ingredients are thoroughly blended by running the food processor one last time for a uniform consistency.
Step 14
Transfer the finished basil pesto into a clean jar or container. Pour a layer of olive oil over the surface of the pesto. This helps prevent oxidation by limiting air exposure, keeping your pesto fresh for longer.
Step 15
If you taste the pesto immediately after making it, you might notice a slight pungency from the garlic. If this is not to your liking, refrigerate the pesto for about a week. The flavors will meld and mellow, resulting in a smoother, richer taste.
