Homemade Basil Pesto Recipe | CookOS

Basil Pesto

Name: Homemade Basil Pesto Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1/2 cup pine nuts; 2 cloves garlic; 2 tbsp lemon juice; 2 cups fresh basil leaves, packed; 1/2 cup grated Parmesan cheese; salt, to taste; black pepper, to taste; 1 ice cube; 1/2 cup olive oil

Homemade basil pesto is a vibrant, fresh sauce made by blending garden basil with pine nuts, garlic, Parmesan, and olive oil. It comes together in a food processor and works as a versatile condiment for pasta, proteins, and sandwiches.

🌍Italian 🏷️Pesto 🏷️Basil pesto 🏷️Sauce 🏷️Pasta sauce 🏷️Pine nuts

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Total

13 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

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Ingredients

1/2 cup pine nuts
2 cloves garlic
2 tbsp lemon juice
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
salt, to taste
black pepper, to taste
1 ice cube
1/2 cup olive oil

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Instructions

1
In a dry skillet over medium heat, toast the pine nuts until lightly golden and fragrant, about 2-3 minutes. Be careful not to burn them.
2
Add the toasted pine nuts, peeled garlic cloves, and fresh lemon juice to the bowl of a food processor.
3
Pulse the mixture until the nuts and garlic are finely chopped.
4
Add the fresh basil leaves, grated Parmesan cheese, salt, pepper, and one ice cube to the food processor.
5
Pulse again to combine all ingredients.
6
With the food processor running on low, slowly drizzle in the olive oil until the pesto is smooth and creamy to your desired consistency.
7
Transfer the finished pesto to an airtight jar for storage in the refrigerator.

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Tips & Notes

Pro tips

Add the ice cube before processing to keep basil from browning and oxidizing, preserving the bright green color.
Use a food processor rather than a blender—it creates a chunkier, more traditional texture without over-chopping the basil.
Add lemon juice at the end and taste before adding salt and pepper; adjust acid and seasoning to balance the richness of the oil and nuts.
Don't over-process; stop while the mixture still has some texture—over-blending releases bitter oils from the basil.

Substitutions

pine nuts → walnuts or almonds (earthier flavor, slightly less buttery)
Parmesan → Pecorino Romano (sharper, saltier taste)
fresh basil → a mix of basil and fresh mint or arugula (if basil is scarce)
olive oil → light vegetable oil (if you prefer a milder flavor, though olive oil is traditional)

Storage & make-ahead

Store in an airtight container in the refrigerator for 3–5 days, or freeze in ice cube trays for up to 3 months for convenient portions.

Equipment

food processor

Common Questions

Can you make pesto without pine nuts?

Yes. Walnuts, almonds, or sunflower seeds work as substitutes, though they'll change the flavor profile slightly.

Why add an ice cube to pesto?

The ice cube keeps the mixture cool during processing, preventing the basil from oxidizing and browning, which preserves its bright green color and fresh flavor.