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Home » Condiments and Sauces » Traditional Basil Pesto -A Simple Sauce For Pasta!

Traditional Basil Pesto -A Simple Sauce For Pasta!

July 13, 2018 , Updated July 10, 2020 Maria 16 Comments

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An overhead shot of a jar of basil pesto.

You too can make this amazing Traditional Basil Pesto sauce at home! As you probably know, it’s great with pasta but there are so many other possibilities. Come and take a look at what else you can make with pesto sauce!

A freshly made jar of basil pesto sauce, topped with a few pine nuts and a layer of olive oil.
Basil Pesto

This, my friends, is the ultimate fast food.

It really is!

All you need are a few quality ingredients, a whirl in your food processor and just like that… presto…. you have pesto!!!

Granted, this is not the authentic way to make pesto. In fact, the word pesto (probably) originates from the Italian verb “pestare” which can be loosely translated as “to step on, to press or to crush”.

Naturally, a mortar and pestle quickly come to mind when thinking of pesto. You could, of course, make your pesto this way, but a blender or a food processor facilitates the whole process.

In fact, this pesto recipe can be made in less than 10 minutes and when combined with your favorite pasta, you have Pasta al pesto -a quick basil pesto pasta meal! Before I share with you all the wonderful ways you can use this basil pesto, let me show you how easy it is to make.

A jar of pesto sauce for pasta surrounded by pine nuts, fresh basil leaves and garlic.

HOW TO MAKE BASIL PESTO SAUCE:

These pesto ingredients I have listed are for a traditional pesto sauce recipe. Needless to say, the key to making a great pesto sauce is using the best, high quality ingredients. Let’s take a closer look at each of these ingredients as we make our pesto.

Sweet basil growing outdoors. It is the best variety of basil to make pesto sauce.

Basil: 

As you can well imagine, we need basil to make this pesto, about three cups worth. So this whole process begins by rinsing your fresh basil and taking it for a spin in your salad spinner. Since we want the basil to be as dry as possible, spread the leaves out over a tea towel and allow to air dry while we get the rest of the ingredients together.

It should be mentioned that there are many varieties of basil available, each contributing a different flavor. If available in your farmers’ market, try to get the sweet basil.

Some of the steps to making pesto are shown. 1-gently pulse toasted pine nuts, Romano cheese and minced garlic together. 2-add the fresh basil leaves and pulse 3-

PINE NUTS: 

Only four tablespoons are required for this recipe. Before we add them to the food processor, we are going to toast them, but just for a couple of minutes since we want them to retain their creaminess. If you are looking for a nuttier taste, toast them for a little longer. As soon as they have cooled down, add them to your food processor.

FRESH GARLIC: 

This recipe calls for 2 cloves of freshly minced garlic. Yes, you read correctly -we need to mince the garlic before adding it to the food processor. This little step will ensure there are no larger pieces of raw garlic in the pesto sauce. Once again, personal preference will dictate the total amount of garlic cloves used.

ROMANO CHEESE: 

We need to add about a 1/2 cup of freshly grated Pecorino Romano cheese to the food processor. There are some recipes that will use Parmigiano-Reggiano. Is one better than the other? Not necessarily. But what you need to know is that the amounts are not interchangeable.

Here is a great article explaining the difference between using Parmigiano-Reggiano and Pecorino Romano cheese in recipes. In summary “3 ounces of Parmigiano-Reggiano = 2 ounces of Pecorino Romano”.

If you are interested in learning more about Pecorino, this article will take you through the process of making this artisanal Romano cheese in Tuscany… a girl can dream 🙂

So by now, your basil should be dry, your toasted pine nuts should be at room temperature and your cheese of preference is grated. Add them all to the food processor and pulse 4-5 times.

EXTRA VIRGIN OLIVE OIL: 

A great pesto needs to have a high-quality extra virgin olive oil. This is the only ingredient that is mandatory and irreplaceable.

With the food processor on low, slowly drizzle the olive oil in the basil-garlic-nut mixture for about 30-60 seconds or until desired consistency.

And there you have it, with just a few simple ingredients, you can make a traditional basil pesto sauce.

If not using immediately, here are some pro-tips to prevent the pesto from turning brown:

  • mix in about 1/2 teaspoon of lemon juice;
  • transfer to a jar and top with a little olive oil;
  • place plastic film directly on top;
  • and store in the fridge for up to 5 days.

If you are planning to freeze the pesto, make sure you blanch the basil leaves. This simple process will prevent the basil from turning brown. Basically, you need a bowl of ice water and a pot of boiling water. Add the basil to the boiling water. Boil for 10 seconds. Remove basil and immediately plunge in the ice water. That’s it. You will now have basil so green that even the Incredible Hulk will be jealous. Once you make your basil pesto, drizzle a little olive oil over the top thus preventing contact with air and freeze.

A close up of the top layer of pesto sauce.

What else can you use basil pesto sauce for besides pasta?

  • use it as a spread in sandwiches, burgers or Piadina;
  • stir it in soups;
  • use it as a Pizza topping;
  • use as a spread on baked/grilled chicken or fish;
  • add a little more olive oil and spread it over Roasted Root Vegetables;
  • mix it in your Crustless Quiche before baking;
  • add a little olive oil and use it as a salad dressing;
  • combine it with mayonnaise or yogurt when making potato, pasta or seafood salads;
  • use as a spread when making Bruschetta;

…and more! Just remember the pesto we have made is much like a concentrate, so a spoonful goes a long way.

Can you use other herbs when making pesto?

Definitely! Pesto can be made with arugula, spinach, garlic scapes, avocado, kale and even beet greens!

Can you replace the pine nuts? 

Absolutely. If pine nuts are not readily available to you, they can easily be replaced by walnuts, cashews, pecans, almonds or any combination of nuts. Just remember to give them a little toasting before using them in this basil pesto recipe.

Can you use roasted garlic in this recipe?

Of course! Using roasted garlic will create a milder pesto that is equally tasty.

There you have it -a simple sauce for pasta and so much more, made with just a few ingredients.

An overhead shot of a jar of basil pesto set on a wooden board.

Recipe origins

I’ve been making this basil pesto for decades, without a real recipe, just like my mom. I had to take out the measuring cups and the tablespoons for this one.

As always, feel free to experiment and switch things around. There really is no perfect recipe for pesto. The combinations really depend on what your personal preferences are. Play around with the amounts and the ingredients and have fun experimenting.

Did you know you can also make a Garlic Scape Pesto? I also love to use this garlic scapes recipe with pasta.

I hope you can find 10 minutes and make this wonderful basil pesto… would love to hear about how you use pesto sauce!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this pesto recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

A small mason jar filled with basil pesto sauce for pasta.

 

An overhead shot of a jar of basil pesto set on a wooden board.

Traditional Basil Pesto

This traditional basil pesto recipe takes no time to make with a food processor. Great with pasta but equally amazing with chicken, fish or sandwiches.
5 from 5 votes
Print Pin Rate
Course: Sauce
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 16 tablespoons
Calories: 87kcal
Author: Maria Vannelli RD

Ingredients

  • 1/4 cup pine nuts or walnuts
  • 2 cloves garlic minced
  • 1/2 cup Romano cheese grated
  • 3 cups basil leaves fresh, loosely packed, rinsed and dry
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
Prevent your screen from going dark

Instructions

  • Over medium heat, toast pine nuts in a pan on stove top for a few minutes. Set aside to cool down.
  • Pulse together pine nuts, minced garlic, cheese and basil leaves in a food processor until coarsely chopped.
  • Drizzle the olive oil while the food processor is whirling until smooth and thick, approximately 30-60 seconds.
  • Season to taste.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

When toasting the pine nuts, make sure you move the pan around and stay close. You do not want your perfectly toasted pine nuts to become burnt....believe me when I tell you it takes seconds.
 
Measure the fresh, whole basil leaves by packing them loosely in your measuring cup. Be sure to remove the stems.
1 serving=1 tablespoon
 
If not using right away, add about 1/2 teaspoon freshly squeezed lemon juice and drizzle a little bit of olive oil over top before refrigerating.  
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
 

Nutrition

Serving: 1serving | Calories: 87kcal | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 37mg | Potassium: 28mg | Vitamin A: 250IU | Vitamin C: 0.9mg | Calcium: 42mg | Iron: 0.3mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

This post was originally published on September 30, 2014 and republished on July 13, 2018 with updated content, photos and a video. Thanks for watching and sharing!

 

 

 

Condiments and Sauces

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Adriana says

    March 21, 2020 at 19:33

    5 stars
    Perfect pesto. You can also use grana padano
    ufff thank you so much for this great recipe

    Reply
    • Maria says

      March 21, 2020 at 21:06

      My pleasure Adriana! Thank you.

      Reply
  2. Felicia says

    July 17, 2019 at 19:23

    Easy, quick and delicious! Since one of my sons has a nut allergy I omitted the pine nuts and it still tasted amazing!

    Reply
    • Maria says

      July 19, 2019 at 19:16

      I am thrilled to hear this Felicia! Thanks so much for taking the time to share, appreciate it!

      Reply
  3. Chef Markus Mueller says

    July 19, 2018 at 20:16

    5 stars
    LOVE LOVE LOVE pesto! I have recently been substituting garlic scapes for the garlic itself. It’s a little milder, and has a hint of sweetness to it! It’s quite good!

    Reply
    • Maria says

      July 19, 2018 at 22:53

      Yes, I also love using garlic scapes! It is so great to have all these choices!!! Thanks so much for stopping by Chef 🙂

      Reply
  4. Diane Galambos says

    July 17, 2018 at 19:45

    Hi! Have been craving pesto of late; have not made it in ages – and up pops your recipe. Totally amazing, helpful tips – as usual. Ok – this is going to happen! Diane | Kitchen Bliss

    Reply
    • Maria says

      July 23, 2018 at 08:29

      You know what they say… birds of a feather… Thanks for stopping by Diane, enjoy ♥

      Reply
  5. Jessica says

    July 17, 2018 at 18:13

    5 stars
    Absolutely LOVE pesto! Loving the simplicity of this recipe AND that you’ve added walnuts as an option vs pine nuts (I seem to always have walnuts on hand!)

    Reply
    • Maria says

      July 17, 2018 at 19:02

      Me too Jessica! Although any nut works great in this pesto. Thanks so much for stopping by ♥

      Reply
  6. Lisa says

    July 17, 2018 at 09:31

    Love how you went into a bit a detail for such a delicious simple sauce! I like how you explained different cheeses, the optimal temperature of the each of the ingredients, and the history of where pesto came from!

    Reply
    • Maria says

      July 17, 2018 at 18:51

      Thanks so much Lisa… sometimes, the little details can make a big difference in the outcome of a recipe. Appreciate you stopping by 🙂

      Reply
  7. Neha says

    July 14, 2018 at 14:19

    5 stars
    Pesto is my all time favorite. Can’t wait to give your recipe a try! Btw your pictures are so pretty. Want to grab that gorgeous jar right away!

    Reply
    • Maria says

      July 14, 2018 at 15:17

      Thanks so much Neha ♥ Basil pesto is truly a classic… enjoy! Appreciate your comment. Thanks for stopping by 🙂

      Reply
  8. Ur pal val says

    March 29, 2018 at 20:27

    5 stars
    One of the easiest recipes I’ve ever made. Thanks for sharing!!!

    Reply
    • Maria says

      March 31, 2018 at 14:02

      My pleasure! Can’t wait to make this basil pesto again this summer. Thanks for taking the time to comment ♥

      Reply

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About Maria

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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