Basil Pesto Sauce Recipe

Toast nuts

Place the pine nuts in a small dry skillet over medium heat. Toast, stirring or shaking the pan frequently, for 3–5 minutes until fragrant and just lightly golden. Remove from heat and transfer to a plate to cool (this prevents residual heat from continuing to cook them).

Prepare basil

Rinse the basil leaves in cool water to remove grit. Shake off excess water and pat dry thoroughly with paper towels or spin in a salad spinner. Any remaining water can make the pesto watery, so ensure leaves are dry.

Pulse ingredients

In a food processor, combine the cooled toasted nuts, garlic cloves, and a pinch of the salt. Pulse 6–8 times until coarsely chopped. Add the basil leaves and pulse until combined and chopped down, scraping sides once.

Emulsify with oil and cheese

With the food processor running on low, slowly drizzle in about 80 ml of the olive oil in a steady stream to help emulsify. Stop and scrape down the bowl. Add the grated Parmesan, lemon juice, remaining salt, and pepper. Pulse to combine. If the pesto looks too thick, continue adding olive oil a little at a time (up to the full 120 ml total) until you reach a smooth but slightly textured consistency.

Adjust seasoning and texture

Taste the pesto and adjust salt, pepper, or lemon juice to your preference. If it tastes too sharp, add a small pinch of sugar or a bit more cheese. If too oily, add a few more basil leaves and pulse.

Store

Transfer pesto to a clean jar. Smooth the surface and pour the optional reserved olive oil (about 1 tablespoon) over the top to limit air contact. Seal tightly and refrigerate for up to 5–7 days or freeze in portions (ice-cube tray or small containers) for up to 3 months. Thaw in the refrigerator before using.

Serving suggestions

Stir into hot pasta with a splash of pasta cooking water to loosen. Use as a sandwich spread, dollop on grilled fish or chicken, or toss with roasted vegetables.