This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Traditional Basil Pesto made with basil, pine nuts, Parmesan cheese, and extra virgin olive oil is blended into a thick paste that is perfect mixed with pasta, like this Shrimp Pesto, as a spread on on sandwiches like Roast Beef Pesto Panini. It is so versatile and can be used a million different ways, and it's super simple to make!
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 working to recreate that pizza at home.....all week long!
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 half 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!!
Ways to use Basil Pesto:
- Shrimp Pesto Pizza
- Grilled Chicken and Peach Pesto Pizza
- Kale Pesto Mac and Cheese - use in place of the kale pesto
- Pesto Grilled Cheese
- Pesto Chicken Salad
- Caprese Bites (triscuit crackers, pesto, mozzarella, cherry tomatoes)
Tools used to create this recipe:
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
Additional pesto recipes:
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Basil Pesto
Ingredients
- 2 cups fresh basil leaves packed
- 2 large cloves garlic smashed
- 0.5 cup grated Parmesan cheese
- .33 cup pine nuts
- 0.5 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
We 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
I love pesto. I often mix it with broccoli and quinoa and either shrimp or chicken for dinner - yum!!
Ashleigh says
I've been in need of a good homemade pesto!! Thank you for sharing! Pinned it! xx Ashleigh @SimplyWright #linkpartypalooza
Simi Jois says
I LOOOOOOVE that rich green color, all I want to do is reach out and grab that cup. Beautiful blog.
Jennifer Abel says
Hello 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
Your pesto sounds amazing, as do the dishes you made using it!!! The panini sounds so delicious!!!!!
Katherines Corner says
One 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
I 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
I 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
Basil 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
Thanks for sharing. I love pesto and really want to try this.
Minela says
I 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
I looooooovvve basil pesto!! Love your pics, Lisa! 🙂
Nikki Frank-Hamilton says
That 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
oooooo! 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
My 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.