Try this Fresh Basil Pesto Recipe for an easy-to-make homemade pesto that is fresh, vibrant and green. It pairs perfectly with pasta, chicken, fish and salads. And what’s more, you can whip up a batch in under 15 minutes.
5 Mins EasyA lot
300g fresh basil, just trim the very ends of the stalks off
125g pine nuts
2 garlic cloves, peeled and chopped
100g Parmigiano-Reggiano cheese, finely grated
300ml extra virgin olive oil
freshly ground black pepper
Heat a small frying pan over a low heat and cook the pine nuts until golden, shaking occasionally.
Add the basil and the nuts to a food processor and pulse several times – just enough to tear the basil leaves.
Add the garlic and Parmigiano-Reggiano and pulse several times more. You might need to scrape down the sides of the food processor with a rubber spatula.
Gradually pour in olive oil while the food processor is running slowly until you get a good consistency – not too runny, not too solid. You may not need all the oil.
Stir in the seasoning, taste and adjust seasoning as necessary.
Fresh Basil Pesto is best made to taste, so do keep adjusting this Fresh Basil Pesto recipe ingredients until you find ‘your’ taste.
You can substitute half of the basil with baby leaf spinach to mellow out the taste of the basil.
Even better use wild garlic if you can find some. It’s usually available in the late spring months. It has a lighter flavour than traditional bulb garlic.