I am on a bit of a Basil Pesto kick right now! If you are following me on instagram, which you should, you have probably seen the “Greens Pizza” from the Lincoln winebar that I am obsessed with. Well I have been trying to recreate that pizza at home…..all week long! I am getting closer, but the crust is still not quite right…..
This Basil Pesto on the other hand, is absolutely perfect!! This is a pretty straight forward, and readily available recipe. Basil, pine nuts, Parmesan cheese, and extra virgin olive oil blended into a thick paste that is perfect mixed with pasta, like this Shrimp Pesto, or spread on a Roast Beef Pesto Panini.
It is so versatile, and can be used a million different ways! It’s also super simple to make!
How to make Basil Pesto:
Place basil, garlic, parmesan cheese, and pine nuts in the bowl of a food processor…..
Pulse until mixture is finely chopped…..
With the machine running, slowly add the olive oil until incorporated…..
Season to taste with sea salt and freshly ground black pepper. Store in an airtight container in the refrigerator for up to 1 week…..
I used 2 of those plastic packages of fresh basil that you buy in the produce section, and it was only enough basil leaves to make 1/2 of this recipe {1/2 cup total}. That is enough to make 2 Greens Pizzas…..
So it looks like I will be heading back to the grocery store to buy more basil and more arugula so I can continue my quest for the perfect Italian Pizza Dough!!!
Are you a pesto lover or hater? What else should I try it on? Oooh, I think I see a Shrimp Pesto Pizza in my future. 😉
Enjoy!!
Basil Pesto
Ingredients
- 2 cups fresh basil leaves packed
- 2 large cloves garlic smashed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil
- sea salt & fresh ground pepper
Instructions
- Place basil, garlic, Parmesan cheese, and pine nuts in the bowl of a food processor.
- Pulse until mixture is finely chopped.
- With the machine running, gradually add the olive oil until incorporated.
- Season to taste with salt and pepper. Store in an airtight container in the refrigerator for up to 1 week.
Claire @ A Little Claireification says
March 6, 2015 at 9:21 amWe LOVE making homemade pesto. That pizza mayyyy not have enough cheese for me, the cheese freak, but it still looks delicious. 😉 Pinned!
Seana Turner says
March 6, 2015 at 11:45 amI love pesto. I often mix it with broccoli and quinoa and either shrimp or chicken for dinner – yum!!
Ashleigh says
March 6, 2015 at 6:38 pmI’ve been in need of a good homemade pesto!! Thank you for sharing! Pinned it! xx Ashleigh @SimplyWright #linkpartypalooza
Simi Jois says
March 7, 2015 at 7:26 pmI LOOOOOOVE that rich green color, all I want to do is reach out and grab that cup. Beautiful blog.
Jennifer Abel says
March 7, 2015 at 11:23 pmHello Lisa so nice to meet you. love your blog. I am a huge basil lover so this pesto is perfect for my ever growing list of basil recipes. I found you at #partyfromthelanddownunder. I will be back
Maria says
March 9, 2015 at 7:45 pmYour pesto sounds amazing, as do the dishes you made using it!!! The panini sounds so delicious!!!!!
Katherines Corner says
March 10, 2015 at 8:12 amOne of my favorite things, your looks perfect! I am hopping over from project inspired. I invite you to share at my Thursday hop too ♥ xo
Cathy@LemonTreeDwelling says
March 10, 2015 at 9:05 amI can’t WAIT to make this, Lisa! I love, breath, and LOVE pesto but I’ve never made my own. Pinning to try soon!!!
Joy | The Joyful Foodie says
March 11, 2015 at 1:19 amI love basil pesto, but I’ve never made it for myself. Kind of weird since I make other pestos fairly regularly. 😛 Thanks for sharing this. I’m pinning this in anticipation of warmer weather when the basil overfloweth.
Also, I’ve never had good luck with thin, Italian style crust at home. I’ve never lived with an oven that got hot enough to get the right texture, so I’ve always had to settle for a bit more fluff in my home made crusts.
Patti says
March 11, 2015 at 8:56 amBasil is on my list to grow this year…then freeze what I can’t use for winter pesto! I have also heard that you can make fresh and freeze.
Cindy @ Upcycled Design Lab says
March 11, 2015 at 9:05 amThanks for sharing. I love pesto and really want to try this.
Minela says
March 11, 2015 at 11:10 amI love pesto with pasta and vegetables but I’ve never made my own, this one looks really tasty and is really simple!
Jamie @ Love Bakes Good Cakes says
March 11, 2015 at 11:16 amI looooooovvve basil pesto!! Love your pics, Lisa! 🙂
Nikki Frank-Hamilton says
March 11, 2015 at 7:17 pmThat looks delicious. I am pinning this so I can find it when I need it. I love pesto pasta…love it! Thanks for the recipe!
Creatively Homespun says
March 15, 2015 at 11:50 amoooooo! I can’t wait until its picking season and I can try this with my own basil!!! YUM! Thanks for sharing at the Weekend Re-Treat! I’ll be pinning for sure!
Susan says
March 18, 2015 at 8:51 amMy oldest daughter is a huge pesto fan. I can’t wait to surprise her with homemade pesto. Thanks for sharing at the This Is How We Roll Link Party on Organized 31.