Fresh basil, toasted pine nuts, shredded Parmesan cheese, garlic cloves, pure olive oil, and sea salt combine to make this Classic Pesto. Use it on pasta, sandwiches, soups, chicken, pizza, or spread it on bread.
For too long I relied on jarred sauces for convenience. Once I made this pesto at home, I realized how simple and rewarding it is to prepare from scratch. The flavor and freshness are worth the few minutes it takes.
When I worked as a prep cook at a restaurant we often made a shortcut pesto—part basil, part spinach—but this is the authentic version. It’s bright, garlicky, and nutty, and it elevates simple dishes into something special.
This classic pesto freezes well: spoon it into an ice cube tray, freeze, then transfer cubes to a freezer bag so you can thaw one or two cubes when needed.
The ingredient list is short and straightforward: fresh basil, toasted pine nuts, shredded Parmesan, garlic cloves, sea salt, and pure olive oil. A food processor or blender makes quick work of it; I like to run the machine while slowly pouring the olive oil so the mixture emulsifies smoothly.
The result is a vibrant green pesto you’ll want to taste with a spoon. It’s intensely flavorful and versatile.
Classic Pesto
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Ingredients
- 4 oz fresh basil, (about 2 cups packed; two 2 oz containers)
- 1 cup pine nuts, toasted
- 1 cup shredded Parmesan cheese
- 5 large garlic cloves
- 2 tsp sea salt
- 1 ½ cups pure olive oil
Instructions
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Wash and thoroughly dry the basil—use a salad spinner or pat dry with paper towels. Remove the leaves from the stems and place the leaves in a food processor or blender.
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Toast the pine nuts in a small skillet over medium heat for 1–2 minutes, stirring constantly until they begin to brown and smell fragrant. Be careful not to burn them. Let cool slightly, then add to the processor.
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Add the shredded Parmesan, garlic cloves, and sea salt to the processor.
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Secure the lid and run the processor while slowly pouring the olive oil through the opening in the lid or into the feed tube. Blend until well combined, stopping to scrape the sides as needed for an even texture.
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Transfer the pesto to a jar and pour a thin layer of olive oil over the surface to help preserve the herbs. Stored this way in the refrigerator, it will stay fresh for 2–3 weeks. Seal with a lid before refrigerating.
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To freeze: spoon pesto into an ice cube tray, freeze, then transfer the frozen cubes to an airtight freezer bag for 3–6 months. If you plan to freeze, you may choose to leave the cheese out and add freshly grated Parmesan when thawing to preserve flavor.
Notes
Use pesto on pasta, sandwiches, soups, chicken, bread, pizza, and more.
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