Italian Pesto (Homemade Basil Pesto)
This homemade Italian pesto has the right balance of Parmesan, Romano, and garlic to complement the basil and would be delicious on our Spinach Pasta!
Homemade Italian pesto is one of the best recipes ever created. You just can’t go wrong with a delicious blend of basil, garlic, cheese, pine nuts, and rich olive oil.
This simple Italian Pesto recipe is great for even the newest chefs or home cooks. You will love it!
Traditionally, pesto is made with a marble mortar and wooden pestle, but I find that the food processor is the best way for me to make amazing pesto at home. (I don’t have much patience when it comes to food!)
Ingredients
- Fresh Basil Leaves – I used sweet Italian basil
- Extra Virgin Olive Oil
- Pine Nuts
- Fresh Garlic
- Parmesan cheese
- Romano cheese
- Sea Salt and Black Pepper
Good quality fresh ingredients make all the difference when you’re making something like Italian Pesto.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this basil and parmesan pesto recipe.
While you can eat pesto straight from the jar, it’s mainly used to elevate meats, bread, and even pasta dishes.
Canning pesto is not recommended as it can become the ideal environment for botulism to thrive in when pressure canned.
Problems with how your olive oil is mixed in can cause pesto to become bitter.
You can store the pesto in jars or airtight containers in the freezer for about six months.
Yes! You can mix it with a little water to loosen it up, or use it straight from the jar.
Variations
There are so many variations of pesto so you can definitely customize this to suit your tastes.
- Instead of parmesan and pecorino romano, use Parmigiano Reggiano or pecorino romano.
- Walnuts, almonds, pistachios, or sunflower seeds are great substitutes for pine nuts.
- For extra brightness, add a little fresh lemon juice.
- If you prefer the mellow flavor of roasted garlic you can use that instead of raw garlic.
Serving Suggestions
Pick up a loaf of freshly baked French bread, a bottle of wine and gift your hostess (or host) with a jar of this delicious Italian pesto to accompany it. They’ll be sure to thank you! Add a pretty ribbon and cute gift tag to really dress it up.
There are a variety of ways to this fresh basil pesto from garlic bread or even just a simple pesto sauce for pasta dishes. (I adore pesto on potato gnocchi!) It’s great as a sandwich spread like with this Turkey Pesto Panini Sandwich.
Similar Recipes
The first thing I made this holiday season was Olive Tapenade Crostini, and it was so tasty! Here are some other great recipes to try:
- Antipasto Kabobs – these are perfect for your next party or gathering.
- Honey Teriyaki Chicken Wings – these salty-sweet wings are hard to resist and the perfect party dish.
- Elegant Fruit Cheese Platter – this platter is an easy and delicious way to impress your guests.
Storage
Fresh pesto can be stored in a mason jar with a lid or another type of airtight container in the refrigerator for about a week.
For longer storage, you can freeze pesto in an ice cube tray and then store the frozen cubes in a labeled freezer bag. You can keep these in the freezer for up to 6 months. This is a great way to enjoy pesto all through the long winter months.
More Ideas You’ll Love
- Garlic Basil Compound Butter
- How to Harvest Basil Leaves
- Cricut DIY Dried Herb Mason Jars (with SVG)
- Easy Basil Salt with Printable Label
Italian Pesto
Homemade Pesto is one of my favorite things to make. It’s quick, easy, and delicious on pasta, garlic bread, sandwiches, and just about anything else you can think of!
Not ready to make this pesto yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Basil Pesto
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Ingredients
- 4 cups fresh basil leaves packed
- 4 cloves garlic
- 1/2 cup pine nuts
- 1-1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 cup Parmesan cheese freshly grated
- 1/2 cup Romano cheese freshly grated
Instructions
- Wash and pat dry the basil.4 cups fresh basil leaves
- To the food processor, add the basil, pine nuts, and garlic. Pulse while drizzling in the olive oil.4 cloves garlic, 1/2 cup pine nuts, 1-1/3 cup extra-virgin olive oil, 4 cups fresh basil leaves
- When all the oil has been added, process until the mixture is smooth.
- Pour the basil mixture into a mixing bowl and stir in the cheeses, salt, and pepper.Kosher salt and freshly ground black pepper, 1 cup Parmesan cheese, 1/2 cup Romano cheese
The pesto looks delicious, and that food processor looks amazing!
I’ve wanted a food processor for quite awhile now. First thing I’d make is your pesto!! 🙂
Yummy results- thanks for the recipe!