Pesto di Basilico

Fresh Basil Pesto

Homemade Pasta 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!

Total Time 5

Ingredients

Instructions

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.
Now add the basil, chunks of frozen olive oil and a splash of lemon juice. Blend everything together for about one minute 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!

Notes

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 a real Pesto di Basilico. They add a buttery, nutty richness and a nice texture.

Nutrition