With just-plucked herbs and a few other ingredients, you can make this easy Fresh Basil Pesto recipe in a food processor any time.
Writer’s Note: When I first shared this recipe, it was mid-winter, February, and it brought so much light to an otherwise dreary time of year. But it’s been years now (I am writing this note in July 2024, more than 15 years later) and this remains my go-to recipe for pesto. When I went to revise the photos this week, and make a tweak to the recipe (I’ve found I prefer a bit more oil in it these days), I realized that I should mention this pesto is as excellent with fresh summer basil as it is with winter grocery store basil. Hope you love this too!
This past week was a welcome reprieve from the dreary winter days that have been a constant recently. Seeing the sun has done a lot to chase away the dread with which I have been approaching the weather. And (knock on wood) we finally had a snow-free week. I never thought I would be this happy to see snow melt away, but I am … I could do without the quicksand that suddenly appeared on my driveway though. Seriously. If it’s not one thing, it’s another.
The heightened temperatures (take that, you silly old groundhog!) have given way to thoughts of summer foods. Sweet, juicy tomatoes that explode in your mouth, strawberries so juicy that one nibble sends streams of pink down your chin, a sprig of vibrant basil, fresh English peas for shelling, peeling sweet corn, garlic scrapes … Oh, how I miss summer produce. And though I try to eat what’s in season, I sometimes need a reprieve too. So, when I smelled the vibrant, unmistakable scent of basil in the grocery store the other day, I had to have it. The big bunch looked so fresh and perfect, I simply couldn’t leave without it.
So I didn’t.
Basil, to me, is the epitome of summer. From it’s familiar, sunny smell to the texture of its vivid green, slightly thick leaves, it just screams of Caprese sandwiches eaten with sand between your toes at the beach, minced leaves whisked into homemade salad dressings, and, of course, pesto whirled in a food processor.
Perhaps better, basil is enhances dishes. Stir it into sauces or roll it into chicken breasts. But it also really shines raw. And raw preparations are fast, easy and simple. So, when you are exhausted and the very idea of cooking anything makes you tear up, basil (especially basil pesto) can be the solution. Easy peasy, as they say.
This easy recipe is made in a food processor and works year round for perfect fresh basil pesto.
Fresh Basil Pesto (Food Processor Instructions)
Bright and vibrant, this fresh basil pesto is a delight served with pasta, spread on bread or used in any number of ways.
Ingredients
- 2 cups packed basil leaves, rinsed and patted dry
- 1/4 cup pine nuts or walnuts
- 1/4 cup freshly grated pecorino romano cheese
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon ground black pepper
Instructions
- In the bowl of a food processor, combine the basil leaves, pine nuts or walnuts, cheese, garlic, olive oil, salt and pepper. Pulse and grind until you reach the desired consistency. This pesto can be chunkier or more finely chopped.
- To use: Stir in to pasta, slather on bread, toss with vegetables before roasting or use as a spread in sandwiches. Mmm.
Karen
Friday 20th of February 2009
I have been yearning for some basil lately. I really want some good pesto, some good bread, and some good tomatoes. That would be heaven right now.
Chefdruck
Thursday 19th of February 2009
This looks wonderful. I love how pesto can brighten the most dreary day.
I enjoyed meeting you at the Outback thing. Tried to Tweet you hello but you're not following me, I'm following you!
Things to Write Home About 2/15/09 | Feels Like Home
Monday 16th of February 2009
[...] Sarah from Sarah’s Cucina Bella posted a recipe for homemade pesto [...]
Lydia (The Perfect Pantry)
Monday 16th of February 2009
If I saw beautiful basic in the market at this time of year, I'd grab it, too. I grow tons of basil in my herb garden in the summer, and make plenty of pesto for the freezer. There's nothing like a hit of bright-flavored pesto in the middle of winter!
maris
Monday 16th of February 2009
Basil is SUCH a summer flavor and I love it. I like to add it to pizza, pasta even lasagnas but I've only made pesto once and it didn't turn out, I don't think I blended it enough.