Few sauces capture the taste of summer as perfectly as classic basil pesto. With its vibrant green color, fresh herbal aroma, and nutty, garlicky richness, pesto is a staple in Italian cooking that has earned a beloved place in kitchens worldwide. Traditionally made in a mortar and pestle (hence its name, derived from the Italian word pestare, meaning “to pound”), this simple yet flavorful sauce is quick to prepare and endlessly versatile.
Homemade pesto is worlds apart from store-bought versions—its freshness shines through in every bite. The combination of basil, toasted nuts, garlic, Parmesan, and fruity olive oil creates a bright, savory condiment that pairs beautifully with countless dishes. Stir it into pasta for a quick dinner, spoon it over baked potatoes, or spread it generously on toasted baguette slices. It’s also a wonderful companion to turkey or roasted chicken sandwiches, grilled vegetables, and even as a drizzle over soups or pizza.
Once you make your own pesto, you’ll see how effortlessly it elevates everyday meals into something special.
INGREDIENTS:
2 cups firmly packed fresh basil leaves (about one large bunch of basil)
1/3 cup pine nuts, walnuts, or almonds, lightly toasted until fragrant
1/4 cup Italian parsley leaves
2-3 large cloves garlic, thinly sliced
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese or Romano cheese
Salt and pepper to taste
METHOD:
In the bowl of a food processor, place basil, nuts, parsley, and garlic. Pulse until well chopped. With the motor running, add olive oil in a slow stream. Add cheese and pulse again until blended. Taste and add salt and pepper to taste.
Store pesto in a jar with a thin layer of oil to keep fresh and green.
