Description
This homemade pesto recipe is a vibrant, flavorful sauce combining fresh basil, toasted pine nuts and pistachios, garlic, Parmesan cheese, and olive oil. Perfect as a topping for pasta, a spread for sandwiches, or a dip, this fresh pesto is easy to make with simple ingredients and can be stored in the refrigerator or freezer for convenience.
Ingredients
Scale
For the Pesto Sauce
- 1 tablespoon pine nuts
- 1 tablespoon pistachios
- 1 1/2 cups loosely packed fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1/3 cup grated Pecorino Romano or Parmesan cheese
- 2 garlic cloves
- A squeeze of fresh lemon juice
Instructions
- Toast the nuts: Heat a small pan over medium-high heat. Once hot, add the pine nuts and pistachios. Gently toast them for one to two minutes until fragrant and lightly browned. Remove from heat to cool slightly.
- Blend the ingredients: Add the toasted nuts, fresh basil, extra virgin olive oil, grated cheese, garlic cloves, and a squeeze of fresh lemon juice into a food processor. Pulse a few times to combine the ingredients, then blend until the mixture reaches a smooth, pureed consistency.
- Store the pesto: Transfer the pesto to an airtight container and refrigerate for up to three days or freeze for up to three months to preserve freshness and flavor.
Notes
- For a nuttier flavor, toast the pine nuts and pistachios carefully without burning them.
- You can substitute Parmesan cheese if Pecorino Romano is unavailable.
- Add lemon juice to brighten the flavors and help preserve the green color.
- Store pesto covered with a thin layer of olive oil to prevent oxidation and browning.
- Use pesto as a sauce for pasta, a spread on bread, or a topping for grilled vegetables.
