Dips and pestos

How To Make Basil Pesto

A classic and basic recipe for how to make basil pesto (A.K.A the best sauce in the world). Made with only five ingredients this intense, flavour packed basil pesto is perfect for dressing pasta, salads, on sandwiches, pizza and so much more!

This has to be my favourite “sauce” ever, I mean whoever discovered that fresh basil, pine nuts, garlic, pecorino (or parmesan), and olive oil all mashed together makes the most incredible tasting green gold that makes anything and everything taste good (seriously) THANK YOU!

Recipe for how to make basil pesto, pesto in a bowl with basil and pine nuts

Pesto Alla Genovese

Basil pesto originates from Genoa, Liguria and is traditionally made in a mortar and pestle. The authentic recipe uses pine nuts although if you don’t have them cashews, pistachios, almonds and walnuts all make great substitutes it’s also delicious with a little chilli kick.

I had it this way once in a small family restaurant in Siena and it inspired me to create this gnocchi with walnut and chilli pesto recipe check out the recipe if you fancy adding a little spice to your pesto.

How to make basil pesto – step by step

You’ll need;

  • Basil
  • Pine nuts
  • Garlic
  • Pecorino or Parmesan cheese
  • Olive oil

Add all the ingredients to a bowl and blitz everything together using a hand-held (immersion) blender to create a smooth sauce (add more olive oil if necessary).

then….

Step by step photos on how to make basil pesto

nothing. You’re done!

Super easy right? Boil some pasta and toss the pesto through it, dress spinach for a side or salad or spread it on sandwiches.

More ways to use pesto;

How to make basil pesto close up shot in a bowl

If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 3 votes
Print
How To Make Basil Pesto
Prep Time
5 mins
Total Time
5 mins
 
A classic and basic recipe for how to make basil pesto (A.K.A the best sauce in the world). Made with only five ingredients this intense, flavour packed basil pesto is perfect for dressing pasta, salads, on sandwiches, pizza and so much more!
Course: sauces and dressings
Cuisine: Italian
Servings: 4 servings
Calories: 142 kcal
Author: Emily Kemp
Ingredients
  • 2 cups (30g) basil
  • 1/8 cup (15g) pine nuts
  • 1 clove garlic
  • 3 tbsp (45ml) olive oil
  • 1/4 cup (25g) pecorino or parmesan cheese
  • salt and pepper
Instructions
  1. Put all ingredients in a bowl apart from the salt and pepper and blitz into a smooth sauce using a hand-held blender (or use a food processor) then season with a pinch of salt and pepper. Add more olive oil if necessary.

Recipe Notes

Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.

Newsletter

6 Comments

  • Reply
    Beth
    October 9, 2017 at 6:34 pm

    i am a huge pesto fan lately! I’ve never really eaten it much but I’ve made 3 or 4 pestos lately. I have to say I like to add a little kick from some crushed red pepper on top of the pasta! Looking forward to your upcoming pizza!

  • Reply
    Amanda
    October 8, 2017 at 4:10 pm

    Your pesto looks lovely. It’s such a fab colour and when it’s so easy to make it’s so much better to make your own.

  • Reply
    Angela @ Allergy Free Angela
    October 7, 2017 at 8:23 pm

    I have never made pesto, but this looks and sounds so delicious! You’re photography is beautiful! 🙂

  • Reply
    Nadja | Nashi Food
    October 7, 2017 at 5:20 pm

    I never thought of using a hand-held blender. That is a great idea, and I agree that making your own at home if 10x better than store bought.

  • Reply
    Michelle
    October 5, 2017 at 1:07 pm

    Thank you for this! I’ve been using pesto a ton lately (sooo delicious!) but it’s so expensive at the store. Looking forward to making it on my own instead. How long does it keep in the fridge? 🙂

    • Reply
      Inside the rustic kitchen
      October 5, 2017 at 6:34 pm

      No problem Michelle, I love making it at home it’s 10x better than shop bought. Basil oxidises very quickly and turns brown, you’ll notice this happening to pesto too after a couple of hours but it’s totally fine to use. I would keep it in the fridge for 2 days, 3 max. If you don’t plan to use it straight away then you can add a thin layer of olive oil on top and you should get an extra couple of days on top of that or you could freeze it.

    Leave a Reply

    147 Shares
    Pin131
    Share1
    Yum14
    Flip
    Tweet
    Stumble1