Classic Basil Pesto

Classic Basil Pesto is one of those things that tastes extraordinary if done right and it’s so easy and so simple to do! Pile all of the ingredients into a food processor and turn it on! Drizzle in the olive oil and let the processor do all the work while you reap all of the rewards!

If you’re much like me, you might find yourself in a constant state of fear at this time of year, because you have a garden still full of beautiful, fresh produce, but time is running out. In a few weeks, the temperatures will start to drop and all of that lush greenery will start to fade. That sparks fear of missing out and I find myself scrambling to use up as much as I can before summer ends. So, today, I’m using up a bunch of my fresh basil leaves in this Classic Basil Pesto recipe.

Lord Byron’s Kitchen has a few pesto recipes that you should take a look at if you love pesto as much as we do.  In addition to the classics – Sun Dried Tomato Pesto and Roasted Red Pepper Pesto – I’ve also got some new and interesting pesto options.  I’d like to say that this one or that one is my favourite, but I can’t pick and choose.  I love them all!

Scallion and Basil Pesto is super vibrant and fresh if that’s what you’re looking for, and in contrast, Artichoke and Lemon Pesto with Capers is hearty, chunky, and bold.  And, I wouldn’t be doing this post justice if I didn’t include my recipe for Almond and Sun Dried Tomato Pesto; this one is in my top 5 for sure!

PESTO IS FAST AND EASY

Have you ever had one of those nights when you arrive home from work and you’re just too tired to cook anything?  But, you have to cook something. Because you’re hungry, you’re tired of takeout (or just can’t afford it), and you’ve got other mouths at your table to feed?  No doubt then, you’ve often reached for store-bought, jarred pasta sauce.  Am I right? Allow me to introduce you to my Classic Basil Pesto. It’s the answer you’ve been looking for!

We’ve all been there, Dear Reader, and there’s absolutely nothing wrong with it!  We can’t all be perfect and sometimes the ease of grabbing a jar of pre-made sauce is just what you need to help you keep your dinner-time sanity. I don’t have a large family, so I really can’t complain about dinner-time madness around the kitchen table.  It’s just me and John.e now that McKenna lives in Toronto.  But, in comparison to let’s say, Margaret – my past coworker and best friend, who has a family of six, she has a right to complain!  And, that makes jarred pasta sauce tossed with cooked pasta the easy out; the go-to meal.

Unfortunately, pasta cannot shouldn’t be the only thing I make for dinner every night.  But, if I’m in that state of mind where pasta is the only thing I can muster up, because of a long day at work or whatever the reason, I prefer to toss that pasta with pesto.

A FEW MINUTES NOW WILL SAVE YOU EXTRA MINUTES LATER

Taking a few minutes – yes, I said a few minutes – to make this pesto on the weekend, will find you much happier when you go to eat it.  It’s a million times better than the kind you buy in the store.  It’s fresh and simple, you get to control the amount of oil and salt.

And, because you live life on the edge and you’re not afraid to push the boundaries, you can add whatever you’d like to your homemade pesto – try adding chili flakes for some heat, add capers if you like the extra saltiness, load up on extra basil or even throw in some oregano!  Be brave and fearless, Dear Reader!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. 

• Fresh Basil Leaves
• Parmesan – Use real parmesan, not the kind you find in a shaker can.
• Garlic – Fresh garlic is best in this recipe.
• Pine Nuts – See the notes below on pine nuts. I have included alternatives because pine nuts can be quite costly.
• Olive Oil
• Salt and Ground Black Pepper 

HOW TO MAKE CLASSIC BASIL PESTO

Place the basil, parmesan, garlic, pine nuts, ground black pepper, and salt into a food processor.  Close the lid and ensure the spout for adding liquid is open. With the olive oil measured out and into a pourable cup, turn on the food processor and begin to pour the olive oil in slowly, but in a steady stream until all of the olive oil has been added. Transfer the pesto to a mason jar and refrigerate until ready to use. The pesto will keep safely in the fridge for a week.

PINE NUTS

I use pine nuts often in my recipes, so I will buy a large bag at Costco. The bag costs about $40, but it will last a long time. Pay attention to the expiry date before you purchase and buy one that expires in a year or two from now.

Once you open the package of pine nuts, avoid placing your hand in the bag. Carefully pour out the amount you need. To keep the pine nuts fresh and from spoiling, the less contamination the better! Seal the bag and keep the bag in your fridge. It will last for months!

If you want to use a substitute, I would recommend slivered almonds, chopped hazelnuts, or even macadamia. The taste might be slightly different, but you want to mimic the texture of the pine nuts. Any of these substitutes, or the pine nuts themselves, will not need to be toasted first. And, you should buy the unsalted versions.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!