Fresh Basil Pesto
If you’ve been looking for a pesto recipe that’s fresh, flavorful, and simple to prepare, this one’s for you.
Ingredients
- 2 cups Fresh Basil packed
- 1/2 cup Frozen or fresh spinach (or kale) (optional for added nutrition)
- 1/2 cup Locatelli Pecorino Romano (or parmesan) fresh grated
- 1/2 cup extra virgin olive oil
- 1/4 cup Pine Nuts You can substitute with cashews
- 2 cloves garlic peeled
- 1/4 tsp Salt more to taste
- 1/4 tsp pepper more to taste
Instructions
- Pick and rinse the Basil
- Combine the basil, spinach/kale, grated cheese, pine nuts, garlic, salt and pepper. Pulse in a food processor or blender several times until the mixture is finely chopped.
- Slowly add the olive oil while pressing the pulse button on your blender. Pulse 3-5 times until everything is combined. If you like a creamier basil, continue pulsing. If you like the mixture finely chopped, with a little bit of texture, you are done!
- Pour into silicone popsicle molds or mason jar. Eat fresh on tomatoes or crackers for a tasty treat! OR freeze for a taste of summer during the winter months.
Notes
💡 Pesto Ingredient Tips:
- I highly recommend Locatelli’s Pecorino Romano—an aged Italian sheep’s milk cheese with a sharper, saltier flavor than regular parmesan. If you can’t find it, BelGioioso Parmesan is also great.
- Use a high-quality extra virgin olive oil from a single country of origin (like Italy) rather than a blend, which often contains filler oils. Check the label—it should say “Product of Italy” (or another single country).
- For vegan pesto, swap the cheese for raw cashews for rich flavor and creaminess.
How to Make Fresh Homemade Pesto
- Prep your ingredients – Rinse basil leaves and pat dry.
- Blend nuts and garlic – In a blender or food processor, pulse pine nuts and garlic until finely chopped. (Here’s the blender I use — it’s also great for smoothies and soups!)
- Add basil and cheese – Toss in basil and Parmesan (or Pecorino Romano), then pulse until combined.
- Stream in the oil – With the processor running, slowly add olive oil until the mixture is smooth and creamy.
- Season and taste – Add salt, pepper, and lemon juice (if using). Adjust to taste.
How to Store & Freeze Pesto
Fresh pesto will keep in the fridge for up to 5 days in an airtight container. To freeze, I use small mason jars or silicone popsicle trays. Once frozen, I pop the pesto out of the trays and store the cubes in a zip-top bag. One “pesto pop” is perfect for tossing with a box of pasta. Pro tip: Fresh pesto also makes a thoughtful gift. Fill small mason jars, screw on plastic lids, and give as Father’s Day, birthday, or hostess gifts in the summertime—people love something homemade.Serving Ideas for Homemade Pesto
- Toss with warm pasta and top with extra parmesan or Pecorino Romano
- Spread on sandwiches or wraps
- Drizzle over grilled chicken or shrimp
- Stir into minestrone or tomato soup
- Use as a pizza base for a fresh twist