In Italian, pesto di basilico means basil pesto, aka, the most class type of pesto. While each recipe may have slight variations, the basic ingredients in all pesto di basilico, or pesto al basilico are fresh basil, nuts or seeds, parmesan cheese, olive oil, garlic, salt, pepper and lemon juice. Beyond those basic ingredients, pesto recipes can branch out into using other types of cheeses, using spinach instead of basil or using cashews or walnuts instead of the class pine nuts or even a red pesto!. This recipes uses the classic ingredients and blends them into a delicious pesto sauce for pasta, toast or anything else! For other variations try our Paprika Pesto .
Ingredients and Substitutes
Basil: Fresh basil leaves are used in this recipe. I usually get mine from the weekend farmer’s market or Trader Joe’s. For the best results, make the pesto within a couple days of buying the basil leaves when they are fresh and the flavor is the strongest.
Parmesan: Good quality parmesan will of course make this recipe better but using the pre-shredded bags you can buy at the grocery store will work great as well. You can also use a mix of parmesan, pecorino and romano.
Extra Virgin Olive Oil: Use a good quality extra virgin olive oil for this recipe. Be careful to read the directions for this recipe and not over blend the pesto al basilico because over blending olive oil can sometimes make it bitter. Do not use regular olive oil as extra virgin olive oil has a much stronger flavor which will round out all of the other ingredients in pesto.
Pine Nuts: Pine nuts have a nutty, buttery flavor and are the classic nut used in pesto. I use them when I want to make a very traditional pesto like this one. Pine nuts, however, do not come cheap. You can substitute cashews or walnuts in this recipe.
Garlic: Of course garlic is used in this classic Italian recipe. Pay attention to directions when using small or large garlic cloves.
Salt & Pepper: Make sure to taste the finished product first before adding more salt or pepper than called for in this recipe. Also be conscious of the amount of salt if you are using pre-salted nuts.
Lemon Juice: Adds the right amount of acid in pesto. You do not always realize it is there but it always helps to complement the other flavors.
How to Serve Basilico Pesto
With pasta: Pesto pasta is the classic way to eat pesto. For a healthy option, use Banza. Banza pasta is chickpea pasta. Of course the classic white pasta will also taste delicious!
On toast: Pesto di basilico is a great topper on bruschetta. To serve as an appetizer, cut up a baguette into pieces and spread on some pesto. You can service these as is or slightly toasted. Top with tomato for an extra touch. For a breakfast option, I love to spread some hummus and pesto together on a piece of sandwich bread and toast.
As a dip: Mix with hummus to really elevate your appetizer game.
How to Make It
Put all of the ingredients except the olive oil and lemon juice into the food processor. Blend at level one for a bit and then raise to level two, eventually working up to a pulse until everything is broken down and well blended. You may have to open the food processor a couple times and use a spoon to move the ingredients from the walls of the processor to the bottom.
Add the olive oil and lemon juice and repeat the process until the pesto is well blended.
Add to pasta or other dishes and serve!
Pesto di Basillico | Pesto al Basilico | Basil Pesto
Equipment
- 1 Food processor
Ingredients
- 2 cups Basil Leaves removed from stems. Mostly remove the thick stems at the bottom. Some of the thinner stems can remain if right at the bottom of the leaves.
- Basil 2 cups
- 1/4 cup Extra Virgin Olive Oil plus 1 tbsp
- 1/2 tsp Lemon
- 3 tblsp Pine nuts
- 1/2 cup Parmesan cheese shredded
- 2 small Garlic cloves If using large garlic cloves, only use one.
- 1/2 tsp Salt Add more only after everything is well blended and you have tasted the finished recipe.
- 1/4 tsp Black pepper or to taste.
Instructions
- Put all of the ingredients except the olive oil and lemon juice into the food processor. Blend at level one for a bit and then raise to level two, eventually working up to a pulse until everything is broken down and well blended.
- Blend at level one for a bit and then raise to level two, eventually working up to a pulse until everything is broken down and well blended. You may have to open the food processor a couple times and use a spoon to move the ingredients from the walls of the processor to the bottom.
- Add the olive oil and lemon juice and repeat the process until the pesto is well blended.
- Add to pasta or other dishes and serve!
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