Basil Pesto
Homemade Pesto for Jars, Pasta & Bread
Inroduction
About this Recipe
By: Marija
Quick to prepare, this pesto can be stored in jars with a thin layer of olive oil for 1–2 weeks in the fridge, or frozen for several months in small portions.
Optional lemon🍋 juice adds extra brightness and extends shelf life. Use it to elevate sandwiches, pasta dishes, or as a gourmet topping for roasted vegetables — a simple yet delicious staple in your kitchen.🌿
Ingredients
-
4–5 generous handfuls fresh basil leaves (approx. 80–100 g)
-
2 small or 1 large garlic clove
-
60–70 g pine nuts (or cashews, almonds, or walnuts — lightly toasted for extra flavor)
-
100 g Parmesan or Pecorino (finely grated)
-
200–220 ml extra virgin olive oil
-
Salt and black pepper to taste
-
(Optional: 1–2 tsp lemon juice for freshness and longer shelf life)
Step by Step Instructions
Step 1
Toast the nuts
Lightly toast the pine nuts in a dry pan until fragrant (do not let them darken).
Step 2
Prepare the base
Add basil leaves, garlic, toasted nuts, Parmesan, and a pinch of salt to a food processor or mortar.
Step 3
Blend and add oil
Pulse briefly, then slowly pour in the olive oil until you achieve a smooth, creamy mixture (not too runny).
Step 4
Season & store
Adjust with salt, pepper, and optional lemon juice.
Transfer to clean, dry jars and cover the surface with a thin layer of olive oil to prevent oxidation and mold.
