Pesto di Basilico

Q: How to pronounce Pesto di Basilico?

The way to pronounce is ‘peh-stoh dee bah-zee-lee-koh’, with the stress on ‘peh’ and ‘bah’.

Fresh Basil Pesto

Homemade Pesto di Basilico is a total game changer - so fresh, vibrant, and lightyears ahead of what you’ll find in a store!

This fresh Pesto di Basilico is packed with flavor and ready in just 5 minutes. It's so versatile, you can toss it with pasta, spread it on sandwiches, or drizzle it over anything. TIP: make a big batch for the week - it's perfect for meal planning.

Once you try homemade Pesto di Basilico, you’ll never go back to store-bought!

PUBLISHED: 17 Nov '24

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Once you try homemade Pesto di Basilico, you’ll never go back to store-bought!

Why We Love It!

Flavor Bomb: Basil, garlic, Parmesan… need we say more?
Ridiculously Easy: Toss it all in a blender - done in 5 minutes!
No More Store-Bought: Homemade Pesto di Basilico tastes way better, trust us.
Versatile: We love to drizzle it over pasta, but fresh basil pesto goes with just about everything...
Perfect for Meal Prep: This pesto keeps for days in the fridge and is really easy for meal planning!

What Is Pesto di Basilico?

Pesto di Basilico, or basil pesto, is a vibrant, herby sauce that hails from Genoa, Italy. Known in its traditional form as 'Pesto alla Genovese,' the word 'pesto' comes from the Italian 'pestare', meaning 'to pound' or 'crush' - a reference to the way it was originally made using a mortar and pestle. It still is by purists! This flavorful sauce has roots that date back at least to the 16th century, with influences from ancient Roman sauces.

Freshly made Pesto di Basilico has a rich, creamy texture and deep, incredible flavor. It’s crafted by blending fresh basil leaves with pine nuts, garlic, Parmesan cheese, and olive oil until smooth. We like to add a bit of lemon juice for an extra fresh zing.

While pasta is a classic pairing, Italians also enjoy it spooned over minestrone, slathered on bread, or used as a dip for veggies.

Once you taste homemade Pesto di Basilico, you’ll never look at store-bought versions the same way!

Ingredients

Pesto di Basilico

left to right top to bottom - check 'Recipe' below for quantity info

Basil: Fresh basil leaves is the star here. It is what gives Pesto di Basilico that unmistakable green, fragrant and herby punch.
Garlic: Raw garlic keeps it sharp and bold, so use fresh for the best flavor.
Salt: A pinch of good salt brings everything together. Use sea salt or kosher salt if possible!
Olive Oil: Go for extra-virgin olive oil here. You want that rich, fruity taste only a good-quality olive oil can give. This is what makes it silky and luscious.

PRO TIP: Back in our restaurant days, we discovered a game-changing trick for keeping pesto vibrant and fresh. Here’s how it works: about 24 hours ahead, we’d pour olive oil into a plastic container and place it in the deep freezer. Sounds odd, right? But because olive oil contains almost no water, it doesn’t freeze solid - it just becomes hard and super cold. Here’s the magic: using ice-cold oil prevents the basil from turning dark as the blender heats it up through friction. It slows down oxidation, keeping your pesto a brilliant, bright green for days. Take it out of the freezer just before using. No more sad, dark pesto here!

Lemon: A little squeeze of lemon juice brightens the flavor and keeps the pesto fresh and green. It's not strictly traditional, but highly recommended.
Parmesan Cheese: Use freshly grated Parmigiano, please! Real Parmesan adds depth and a hit of umami goodness.
Pine Nuts: Although a bit pricey, these small nuts are necessary for real Pesto di Basilico. They add a buttery, nutty richness and a nice texture.

How To Make Pesto di Basilico

2 steps

Chop!

Start by chopping up the Parmesan into smaller pieces. Then toss the Parmesan blocks, garlic, pine nuts and a pinch of salt into a blender or food processor. Give it a quick mix to break things down and get those flavours going.

Blend

Now add the basil, chunks of frozen olive oil and a splash of lemon juice. Blend everything together for about 30 seconds until you get a beautiful, slightly chunky texture. You want it smooth but not baby-food smooth - some texture makes it perfect.

And that’s it! Fresh, vibrant Pesto di Basilico that’ll stay green and delicious for days. Seriously, it’s the best pesto ever!

Serving Tips & Pairings

Classic Pasta Toss: Pasta+pesto is a no-brainer! Use any pasta shape you prefer, but be sure to toss it in a bowl, not in the hot pot you just cooked the pasta in. Basil is super sensitive to heat - it’ll turn dark and ugly if overheated.
Spread On Bread: Smear a little Pesto di Basilico on toasted sourdough, focaccia or ciabatta. Top with fresh mozzarella sliced tomatoes or roasted vegetables for a quick bruschetta.
Add To Soups: A spoonful of pesto stirred into minestrone or vegetable soup is just devine. A great trick for a weeknight soup upgrade!
Drizzle: Drizzle a little Pesto di Basilico over a creamy risotto, Funghi Trifolati or Tagliata di Manzo - it pairs wonderfully!
Salad Dressing: Thin it out with a little extra olive oil, lemon juice and a splash of water for an incredible salad dressing. We love it on simple greens or in pasta salads.
Drinks:
- For a non-alcoholic pairing, we like sparkling water flavored with fresh cucumber slices or with Limonata, of course...
- Pair pesto with a crisp Sauvignon Blanc or a light Italian Pinot Grigio to keep things fresh. Prefer beer? Try it with a cold, citrusy IPA or a refreshing pilsner to balance out the richness of the pesto.

Substitutions & Variations

Didn’t freeze your olive oil in time? No problem - just use it straight from the shelf. When used immediately, the flavor and look will still be great, though the pesto might not stay bright green for days.
Pine Nuts swap: Replace pine nuts for almonds, pistachios or even hemp seeds, as they have similar flavor profile as pine nuts. All these are good options and much cheaper than pine nuts are.
Different Greens: Can’t find basil? Try spinach, arugula or kale, it won’t be the same but you’ll still get a fresh ‘pesto style’ sauce. We’ve tried them all and they’re different but equally delicious!
Cheese Swap: Parmesan is ideal, but Pecorino or Grana Padano works too. Pecorino adds a bit more sharpness if you’re into that. Just keep in mind, Pecorino is saltier than Parmesan, so skip the salt in the recipe.
Vegan-Friendly: Omit the cheese and add a little nutritional yeast instead. It gives that same savory, cheesy vibe, minus the diary.
Spicy Pesto: For a little kick, add a pinch of red pepper flakes or a small chili pepper. Spicy pesto is amazing on grilled vegetables, sandwiches or meat.

FAQs

The way to pronounce is ‘peh-stoh dee bah-zee-lee-koh’, with the stress on ‘peh’ and ‘bah’.

Pesto Genovese is the real deal-pesto from Genoa, made with D.O.P (a label that protects authentic, region-specific products) Genovese basil, pine nuts, Parmigiano-Reggiano, garlic and olive oil – all key ingredients straight from Liguria in Italy. Pesto di Basilico is flexible; the ingredients doesn’t necessarily have to originate from Liguria or follow strict guidelines.

You can store it in the fridge in an airtight container and top it with a thin layer of olive oil to help prevent browning. Pesto di Basilico will stay fresh for up to a week.

Or freeze it in an ice cube tray or small containers for individual portions. Once frozen, transfer the cubes to a resealable freezer bag. Pesto can last up to three months this way.