Homemade Fresh Basil Pesto
Making Fresh Basil Pesto at Home
Today, I’m sharing a homemade basil pesto made with fresh basil leaves picked from my own balcony garden! The addition of pine nuts gives it a wonderful nuttiness and an incredible aroma. ‘Pesto’ in Italian means ‘to pound’ or ‘to crush,’ and this recipe captures the essence of fresh ingredients.
Ingredients- Fresh Basil Leaves: 65g (washed and dried)
- Pine Nuts: 45g (lightly toasted)
- Avocado Oil or Extra Virgin Olive Oil: 120g
- Grated Parmesan Cheese: 35g
- Salt: 5g (adjust to taste)
- Minced Garlic: 1 tsp
Cooking Instructions
Step 1
Here are the fresh basil leaves I grew on my balcony! Picking them one by one yielded a surprisingly generous amount.
Step 2
Soak the picked basil leaves in water for about 10 minutes to remove any dirt. Rinse them thoroughly a few times. Gently pat them dry with paper towels to remove excess moisture, ensuring the freshness of the leaves.
Step 3
While a hand blender or food processor makes this easier, a regular blender works too. For a blender, use the ‘pulse’ function for short bursts to prevent overheating. Lightly toasting the pine nuts in a pan or briefly in an air fryer enhances their nutty flavor and removes moisture.
Step 4
Prepare the salt. This will help bring out the flavors. You can adjust the amount according to your preference.
Step 5
Get your grated Parmesan cheese ready. Instead of olive oil today, I’m using avocado oil for its lovely flavor profile. Feel free to use your preferred oil.
Step 6
Add the basil leaves to the blender first. Then, add all the prepared ingredients: toasted pine nuts, Parmesan cheese, salt, minced garlic, and your chosen oil (avocado or olive).
Step 7
When using a blender, pulse in short bursts. This helps keep the ingredients cool and preserves their fresh flavor. Aim for a slightly chunky texture rather than a completely smooth paste for a more appealing look and taste.
Step 8
This homemade pesto is incredibly versatile! Use it as a sauce for spaghetti, spread it on bread, or dollop it onto pizzas for a burst of Italian flavor.
Step 9
Fresh basil pesto can be stored in the refrigerator for about two weeks. If you make a large batch, consider portioning it into containers and freezing it for longer storage. Fresh basil leaves are usually available at larger markets. My first plan is definitely to make some spaghetti with this pesto!
