Best 12 Basic Basil Pesto Recipes

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**Basil Pesto: A Culinary Journey Through Flavor and Versatility**

Step into the vibrant world of basil pesto, a culinary masterpiece that tantalizes taste buds and adds a burst of freshness to any dish. This versatile sauce, originating from the sun-kissed region of Liguria, Italy, has captured hearts and palates worldwide. With its vibrant green hue and aromatic scent, basil pesto is a symphony of flavors, blending the zesty freshness of basil, the nutty richness of pine nuts, the salty tang of Parmesan cheese, and the smoothness of olive oil. In this article, we present a collection of delectable basil pesto recipes that showcase its versatility and elevate your culinary creations. From classic pesto pasta to innovative grilled vegetables and luscious sandwiches, these recipes will transform your meals into extraordinary taste experiences. Discover how basil pesto can add a burst of flavor to your favorite dishes, leaving you craving more.

Here are our top 12 tried and tested recipes!

BASIL PESTO



Basil Pesto image

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 6

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Steps:

  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  • If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
  • If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

BASIC BASIL PESTO



Basic Basil Pesto image

Rich & chunky pesto with a robust nutty flavor. Great with toasted bread, pizza, or your favorite pasta! Store in refrigerator or freezer.

Provided by Tipsy Inspirations

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 15m

Yield 6

Number Of Ingredients 5

2 tablespoons pine nuts
2 cups fresh basil leaves, stems removed
1 tablespoon minced garlic
½ cup extra-virgin olive oil
½ cup grated Parmesan cheese

Steps:

  • Place pine nuts in a single layer in a dry skillet over medium-low heat. Cook, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Transfer immediately to a plate to stop the cooking process; allow to cool, about 5 minutes.
  • Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese and process just until combined.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 1.5 g, Cholesterol 5.9 mg, Fat 22.1 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 102.8 mg, Sugar 0.2 g

BASIL PESTO



Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

Steps:

  • Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
  • Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g

FRESH BASIL PESTO



Fresh Basil Pesto image

A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!

Provided by Klantz

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 7

2 cups packed fresh basil
½ cup extra-virgin olive oil
¼ cup toasted pine nuts
3 cloves garlic, peeled
1 dash fresh lemon juice
½ cup freshly grated Pecorino Romano cheese
kosher salt and freshly ground black pepper to taste

Steps:

  • Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g

SIMPLE GARLIC AND BASIL PESTO



Simple Garlic and Basil Pesto image

This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.

Provided by FUZZYGREENMONKEY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 15m

Yield 12

Number Of Ingredients 7

3 cups chopped fresh basil
1 cup extra virgin olive oil
½ cup pine nuts
⅛ cup Brazil nuts
⅔ cup grated Parmesan cheese
2 tablespoons minced garlic
½ teaspoon chili powder

Steps:

  • Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.9 g, Cholesterol 3.9 mg, Fat 23.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 70 mg, Sugar 0.3 g

BASIC BASIL PESTO



Basic Basil Pesto image

A special thanks to whoever invented the food processor, which lets us whip up this tasty pesto in 5 minutes flat.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 6

Coarse salt and ground pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves (2 1/4 ounces)
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan

Steps:

  • On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.

Nutrition Facts : Calories 113 g, Fat 12 g, Protein 1 g

BASIC PESTO



Basic Pesto image

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories     easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

FRESH BASIL PESTO



Fresh Basil Pesto image

Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. It's great on pasta, baked potatoes, pizza, or bread. Make it in just 15 minutes!

Provided by Elise Bauer

Categories     Condiment     Freezer-friendly     Sauce     Basil     Pasta     Pesto     Pine Nut

Time 15m

Number Of Ingredients 7

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste

Steps:

  • Season the pesto sauce: Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

Nutrition Facts : Calories 372 kcal, Carbohydrate 4 g, Cholesterol 11 mg, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, Sodium 359 mg, Sugar 0 g, Fat 38 g, ServingSize Makes 1 cup, UnsaturatedFat 0 g

BASIC PESTO



Basic Pesto image

Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield about 2 cups of pesto

Number Of Ingredients 6

8 cups packed fresh basil
1/2 cup pine nuts, toasted
2 to 4 cloves garlic
Kosher salt
1 cup extra-virgin olive oil
1/2 cup finely grated Parmesan cheese

Steps:

  • Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
  • With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.

QUICK BASIL PESTO



Quick Basil Pesto image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 6

1 clove garlic, chopped
1/4 cup pine nuts, toasted and chopped
3 cups packed basil leaves
1/2 cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (about 1/4 cup)
Coarse salt and freshly ground pepper

Steps:

  • Pulse garlic, nuts, basil, oil, and cheese in a food processor until finely chopped. Season with salt and pepper.
  • Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.

BASIL PESTO



Basil Pesto image

Though pesto means "pounded" in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think otherwise, the pesto will come together before the pasta water has a chance to boil. And as a bonus, there'll be no blender to wash up afterward.

Provided by Samin Nosrat

Categories     dinner, easy, lunch, pastas, sauces and gravies

Time 30m

Yield About 1 cup sauce, which is perfect for a pound of pasta

Number Of Ingredients 8

1/4 cup (30 grams) pine nuts
1 medium clove garlic, peeled
2 cups (70 grams) tightly packed basil leaves, preferably Genovese
2/3 cup (60 grams) finely grated Parmigiano-Reggiano, plus more for serving
1/3 cup (30 grams) finely grated pecorino, preferably pecorino sardo
Sea salt
1/3 cup (80 milliliters) extra-virgin olive oil, plus more as needed
1 pound trofie or spaghetti

Steps:

  • Set a large pot of water to boil over high heat.
  • Use a mortar and pestle to pound and grind the pine nuts to a fine paste (no distinct pieces should be visible). Add the garlic, and pound until smooth and integrated.
  • If the basil leaves are very large, run a knife through them once or twice to cut them down in size. Add basil to pine nuts along with a pinch of salt, which will help break down the leaves. Continue pounding and grinding until the basil breaks down completely (if your mortar is small, pound the basil in batches), about 7 minutes. Once the nuts and basil combine into a thick green paste, stir in Parmesan, pecorino and oil. Taste, and adjust salt as needed.
  • Generously season water with salt. Cook pasta until al dente, then drain, reserving a cup of cooking water. (Tip: Heat your serving bowl by using it as a lid for pasta pot)
  • Place cooked pasta in the serving bowl, and stir in pesto. Add splashes of cooking water and olive oil as needed to loosen the sauce and ensure the pasta is evenly coated. Garnish with Parmesan, and serve immediately.

BASIL PESTO



Basil Pesto image

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 6

1 to 2 garlic cloves
1/2 teaspoon salt
3 tablespoons pine nuts
3 cups loosely packed fresh basil leaves
1/2 cup Crisco® Pure Olive Oil
1/2 cup grated Parmesan cheese

Steps:

  • In a blender or food processor, combine garlic, salt and pine nuts; cover and process until finely chopped. Add basil and olive oil; puree until smooth. Add cheese and process just until combined. Serve with pasta or grilled meats of vegetables.

Nutrition Facts :

Tips:

  • Use fresh basil. Fresh basil has the best flavor and will give your pesto a vibrant green color. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • Use a food processor or blender. A food processor or blender will make quick work of chopping the basil and nuts. You can also chop the basil and nuts by hand, but it will take longer.
  • Don't over-process the pesto. Over-processing the pesto will make it too smooth and lose its texture. Pulse the food processor or blender just until the ingredients are combined.
  • Use good quality olive oil. The olive oil you use will make a big difference in the flavor of your pesto. Use a good quality extra-virgin olive oil.
  • Season the pesto to taste. Add salt, pepper, and garlic powder to taste. You can also add other seasonings, such as red pepper flakes or lemon zest.

Conclusion:

Basil pesto is a versatile sauce that can be used in a variety of dishes. It's great on pasta, pizza, grilled chicken, and fish. It can also be used as a dip for vegetables or crackers. With its bright green color and delicious flavor, basil pesto is sure to be a hit at your next party or gathering.

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