Pesto

Recipe video above. This is how I make basil pesto. Make it smooth for the best flavour when tossed through pasta, or chunkier if you want to use it as a dip. See in post for a list of chunky vs smooth and a list of uses! Also see how to use pesto to make a JUICY Pesto Pasta (hint: it's not just pasta and pesto).

Prep time: PT10M

Total time: PT10M

Rating

4.94 stars (47 reviews)

Keywords

Pesto recipe, What goes in pesto

Ingredients

2 tablespoons pine nuts
2 cups / 60g / 2oz fresh basil leaves ((tightly pack measuring cup, Note 1))
1/2 cup (50 g) parmesan, (finely grated (tightly pack the cup))
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
1 garlic clove (, small)
7 tbsp extra virgin olive oil (, best quality)

Cuisine

American-Italian

Steps

Toast pine nuts - Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
Blitz pesto - Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
Add oil while blitzing - With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
Handheld blender stick - Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
Storage and Use:
- Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it's not a super airtight container, smooth the surface and cover with a thin layer of olive oil - basil goes brown when in contact with air.
- Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz). See here for how to make a great simple pesto pasta!

Reviews

David on 2025-10-08 (5 stars):
A very good, simple pesto recipe adhering to the basic proportions of ingredients. I assume a tablespoon is 20ml as it's from an Australian-based website. Not sure why it's described as 'American-Italian' & not just Italian (which it is).
Jilly on 2025-08-15 (5 stars):
Fantastic and yet so easy to make pesto recipe, everyone loved it! We had it as a side but I will also try making it as a main by adding some chicken and cherry tomatoes. I used 325g penne pasta but there was definitely enough pesto for the full 350g.
Georgie on 2025-08-08 (5 stars):
Easy and delicious!! Smearing this on home baked bread had me unbearably smug 😍 I substituted macadamia nuts bc it’s what I had (and pine nuts? In this economy?!). They work great! Any nut will do imo. I also had lemon zest so it went in and that brightness really lifted things up a notch. I slightly overdid the garlic (added double) so I’d caution my fellow garlic lovers against adding that much extra - the raw garlic hit is a bit much 😅 Thanks for another banger Nagi! 😘
Jenni on 2025-07-29 (5 stars):
I’ve made this a couple of times with basil. Tonight I thought I would have a go with baby spinach. When I saw how green it was I was a bit scared, but then I tasted it. Oh my goodness this is the best pesto I’ve made so far. I could have just eaten it off the spoon. I took a photo cause it looked so incredible when mixed with pasta. Sadly there is no way to attach a photo. Thanks so much Nagi for the suggestion ideas. I will definitely make this again.
Angela godley on 2025-05-23 (5 stars):
Delectable
Angela godley on 2025-05-23 (5 stars):
Lovely
Kathi on 2025-05-18 (5 stars):
After making this with my homegrown basil, I'll never buy a commercial jar again. Fabulous flavor!
Grace on 2025-02-05 (5 stars):
I have made this again and again and again. Wonderful, thank you Nagi.
Sanie on 2024-09-29 (5 stars):
Tried this today! Substituted kale for basil and cashew for pinenut (that i have in my fridge, thanks for the substitution note!) and it tasted amazing!! Put it on spaghetti with chicken and baby tomatoes, family really loves it. Thank you!
Caroline on 2024-09-03 (5 stars):
Our basil has been very successful outside this year; so had plenty to make this simple, quick and very tasty pesto. Mixed it through some spaghetti and topped with fried chorizo- yum 😋
Rita on 2024-07-10 (5 stars):
Loved this this recipe and many more. I am a big fan of you and especially love the way you give substitutions for the ingredients in your notes.
Margot on 2024-07-09 (5 stars):
Wonderful recipe. Will add this to my favourites.