• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Proportional Plate
  • RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
  • SUBSCRIBE
menu icon
go to homepage
  • RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
  • SUBSCRIBE
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • LIFESTYLE
    • DESIGN
    • ABOUT
    • SUBSCRIBE
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Seasons » Summer

    Garlic Basil Pesto

    Published: Jan 27, 2017 Modified: May 9, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Food processor with ingredients for pesto.
    Bowl with basil pesto and a wooden spoon.

    I love homemade pesto because it's versatile and tastes incredible on everything from pizza, pasta, poached eggs, caprese salad, and even avocado toast. You can bake it into bread, or mix it into hummus... I could go on forever with delicious ways to use pesto! And making it from scratch is extra satisfying, aromatic, and much more delicious.

    Pesto ingredients in a food processor.
    TABLE OF CONTENTS hide
    1 Why You Should Make this Recipe
    2 Ingredients You Need
    3 How to Toast Pine Nuts
    4 Step by Step Homemade Basil Pesto
    5 Pesto FAQs
    6 Best Recipes that Use Basil Pesto
    7 Garlic Basil Pesto

    Why You Should Make this Recipe

    Pesto is incredibly versatile. It is great on pasta and pizza as we all know, but it's also something you can make into delicious dressings and serve as a condiment.

    Nothing beats a traditional pine nut pesto, because the nuttiness of the pine nuts pair perfectly with the aromatic garlic and basil.

    If you have a basil plant that is producing more than you can handle, this recipe is one you will never tire of. Make it over and over again and add it to all your favorites: avocado toast, Savory Miso Oatmeal, hummus, and more.

    Ingredients You Need

    Ingredients for garlic basil pesto on a white countertop.

    pine nuts - also known as pignolias, but you can substitute with walnuts or cashews for a slightly different flavor.

    basil - this recipe uses fresh basil. You cannot substitute dried basil in this recipe. Trim the stems off your fresh basil leaves. Quarter or roughly chop the garlic cloves, because if you put the cloves whole in the food processor, they will not fully break down.

    olive oil - use a high quality olive oil because the flavor it brings is a large part of the pesto. Using a low-quality flavorless olive oil will yield a less flavorful pesto.

    garlic - I use a ton of garlic in my pesto, but feel free to scale back if that is your preference.

    How to Toast Pine Nuts

    There are several ways to toast pine nuts. My two favorites are on the stove or in the oven:

    Before and after toasted pine nuts in a pan on the stove.

    Stove Top Method

    Spread the pine nuts in a fry pan in a single layer. Cook over medium-low heat until golden brown and fragrant. Toss them around in the pan frequently to avoid burning.

    Oven Method

    Spread the pine nuts in a single layer on a baking sheet. Bake for 5-10 minutes at 375F until golden brown and fragrant. It helps to shake the pan every couple minutes to avoid burning. Immediately transfer to another dish to stop the cooking.

    Step by Step Homemade Basil Pesto

    Put the prepared 4 oz. basil, 4 cloves rough chopped garlic, ½ cup toasted pine nuts and ¼ teaspoon of pepper into the food processor. Run the food processor, slowly adding in ½ cup of olive oil as the processor is running.

    Before and after processed basil pesto in a food processor.

    Transfer the basil pesto to a bowl (photo 1). Finely grate ½ cup of parmesan cheese into the bowl (photo 2). Mix until the parmesan is fully incorporated (photo 3).

    Mixing parmesan cheese into a bowl of green pesto.

    Finally, season with salt and pepper to taste. Your pesto is ready to be used however you like!

    Pesto FAQs

    What is Pesto Made Of?

    Pesto is made from a few classic ingredients: garlic, basil leaves, pine nuts, salt, hard grated cheese like parmesan or pecorino, all mixed with olive oil which provides the fat content and the thick consistency. This traditional green pesto is actually called "pesto alla genovese". Even though there are many types and flavors of pesto, most people commonly think of the green kind as the main type of pesto.

    How Do You Use Pesto?

    You can be really creative in your use of pesto. While most people think of it as a pasta sauce, it can be used in an unlimited number of ways. Some of my favorite ways to use pesto include:
    As a pizza sauce base
    With homemade gnocchi
    A dip for veggies
    A spread on flatbread
    Added to salads as a dressing
    Baked into your bread dough
    Spread on meat or chicken (after cooking)
    Mixed with cream cheese for a bagel topping
    Added to risotto or orzo dishes
    Blended with hummus

    How do you make it from scratch?

    The key to making pesto at home is that it is easiest with a food processor or blender. This makes it so much faster to grind the ingredients into the characteristic thick paste instead of using a knife. With this tool, the whole process is very easy and doesn't take long. The basil and garlic need a little bit of preparation, but then the food processor does all the hard work!

    How long does homemade pesto last?

    Pesto is best when consumed fresh, as soon as you've made it. If you do want to keep some for later, it's best to refrigerate it and then eat your pesto within two or three days. It does oxidize and lose some of its punch, so the sooner the better.

    Can I Freeze Pesto?

    Pesto is perfectly good to freeze. If you've made a lot of pesto, it's a good idea to freeze it in small portions so that you can remove and defrost small amounts as and when needed. The easiest way to do this is to use an ice cube tray. Pack each tray with some of the pesto mixture, and freeze so that you have little pesto cubes. Then. remove the frozen cubes and store in an airtight container/bag in your freezer, and defrost as needed.

    How Can I Tell if Pesto Has Gone Bad?

    In general, if the pesto has significantly changed color and is no longer bright green but a darker shade or has gone brown, it's not good to eat. Scrape off the top layer and you might find freshness underneath. Also smell the pesto - if it smells bad or musty, then it is past it's time.

    Best Recipes that Use Basil Pesto

    • Fig, Pesto, & Arugula Pizza
    • Avocado Pesto Pasta with Beets, Corn, Goat Cheese & Arugula
    • Super Green Pesto Pasta Salad
    • Avocado and Egg Toast

    Or try a broccoli rabe variation on basil pesto with this broccoli rabe ravioli with broccoli rabe pesto.

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Print Recipe
    5 from 11 votes

    Garlic Basil Pesto

    You will want to put this more than just your pizzas and pastas - avocado toasts, poached eggs, caprese salad, bake it into bread, mix it into hummus, and I could go on forever. Delicious.
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Condiment
    Cuisine: Italian
    Diet: Kosher, Vegetarian
    Servings: 4
    Calories: 413kcal
    Author: Candice

    Ingredients

    • 4 oz. fresh basil Stems removed
    • 4 cloves garlic Rough chopped
    • ½ cup toasted pine nuts
    • ½ cup olive oil
    • ½ cup parmesan grated
    • ¼ teaspoon pepper to taste
    • salt to taste
    US Customary - Metric

    Instructions

    • Trim the stems off the basil.
    • Quarter or roughly chop the garlic (if you put it in the food processor whole they will not break down)
    • Toast pine nuts.
    • Put the basil, garlic, and pine nuts and ¼ teaspoon pepper in the food processor.
    • With the food processor on, slowly add the olive oil.
    • Finely grate the parmesan into a medium sized bowl. The parmesan is salty so we don't add salt until the end.
    • Add the contents of the food processor to the parmesan.
    • Season with salt and pepper to taste.

    Video

    Notes

    You can toast the pine nuts on the stove in a fry pan or in the oven on a baking sheet. See blog post for detailed instructions.
    Pesto is perfectly good to freeze. If you’ve made a lot of pesto, it’s a good idea to freeze it in small portions so that you can remove and defrost small amounts as and when needed. The easiest way to do this is to use an ice cube tray. Pack each tray with some of the pesto mixture, and freeze so that you have little pesto cubes. Then. remove the frozen cubes and store in an airtight container/bag in your freezer, and defrost as needed.

    Nutrition

    Calories: 413kcal | Carbohydrates: 4g | Protein: 8g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1593IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 2mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in January of 2017, but was republished with new photos, step by step instructions, tips, and recipe ideas May of 2020.

    « Gondi (Persian Chickpea Dumpling Stew with Chicken)
    Caesar Salad Dressing »
    128 shares

    Reader Interactions

    Comments

    1. Michelle

      May 11, 2020 at 11:28 am

      5 stars
      Homemade pesto is THE best. Your classic version rocks.

      Reply
      • Candice

        May 11, 2020 at 1:16 pm

        Glad you liked it, Michelle!

        Reply
    2. Carrie

      May 11, 2020 at 10:08 am

      5 stars
      This homemade pesto is the best! And I love that there are so many dishes you can use this in too. 🙂

      Reply
      • Candice

        May 11, 2020 at 1:23 pm

        So glad to hear you liked it, Carrie!

        Reply
    3. Noelle

      May 11, 2020 at 9:59 am

      5 stars
      This was so easy! Great idea, it can be used for so many things!!

      Reply
      • Candice

        May 11, 2020 at 1:15 pm

        Glad to hear you liked it, Noelle. My favorite is on gnocchi!!

        Reply
    4. Sharon

      May 11, 2020 at 9:56 am

      5 stars
      This basil pesto is just the thing my pasta and grilled chicken is calling for! So fresh and delicious.

      Reply
      • Candice

        May 11, 2020 at 1:14 pm

        So glad to hear you liked it, Sharon!

        Reply
    5. Beth Pierce

      May 11, 2020 at 9:46 am

      5 stars
      Yummy! This is so delicious and has amazing flavor! Thank you!

      Reply
      • Candice

        May 11, 2020 at 9:49 am

        Thanks, Beth! Glad to hear you loved the flavor 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE

    Follow

    • Instagram
    • Pinterest
    • YouTube

    Winter Recipes

    • Persimmon Pancakes
    • Saffron Bamieh
    • Potato Knishes
    • Matcha Lace Cookies (like Florentines)

    As Featured In

    Collage of logos.

    Fan Favorites

    • Persimmon Bread & Baking with Persimmons
    • Dalgona Matcha Latte
    • Matcha Green Tea Ice Cream
    • Quick & Easy Steak Taco Recipe

    SUBSCRIBE w/EMAIL

    6 Healthy & Plant-Centered Trends for 2020, Meal Plans, & So Much More!




    Disclosure and Privacy Policy

    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE

    Follow

    • Instagram
    • Pinterest
    • YouTube

    Winter Recipes

    • Homemade Pita Bread
    • The Ultimate Crispy Latke Recipe
    • Irish Matcha & Baileys Irish Matcha
    • Matcha Irish Cream (Like Baileys!)

    As Featured In

    Collage of logos.

    Fan Favorites

    • Easy Homemade Gnocchi
    • Pasta Puttanesca
    • Cardamom Krumkake with Mascarpone Filling
    • Cranberry Orange Scones

    SUBSCRIBE w/EMAIL

    6 Healthy & Plant-Centered Trends for 2020, Meal Plans, & So Much More!




    Disclosure and Privacy Policy

    Footer

    ^ back to top

    About

    • About Candice
    • About Food Guilt

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • Privacy Policy
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Proportional Plate LLC

    128 shares