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This basil pesto recipe is fast and easy. Serve it as a dip, with fish, or meat, or vegetables. One of the most delicious fresh sauces, you can learn how to make it right here with step-by-step instructions and a video.
If there is one thing, other than pizza, that I can give my kids over and over again, it is basil pesto. They love it and my husband and I love it, too.
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What is Pesto Made of?
If you're new to pesto, you need to know that it is a delicious sauce made with fresh herbs, nuts, garlic, olive oil, and cheese.
There are many variations, but our all-time favorite is made with basil, parmesan cheese, olive oil, and pine nuts.
We serve it on pasta, on meat, on fish, as a dip, and, yes, even on pizza, too. Just please make sure you choose the freshest ingredients for a truly flavorful sauce.
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It's one of our favorite pizza sauces, as an alternative to using tomato sauce. Just add it to your pizza after baking to keep its vibrant green color.
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Here is our recipe
Basil Pesto Recipe
Makes approx 1 1/2 cups
Ingredients
- 3 cups of fresh basil, washed and dried
- 1 garlic clove
- 1/3 cup pine nuts
- 3 tablespoons of shredded Parmesan cheese
- 3/4 cup shredded Romano cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Equipment
In a food processor combine basil, garlic, pine nuts, Parmesan and Romano cheeses, and olive oil.
Mix until well blended. Taste for salt (depending on the cheeses you are using it may need it or not) and pepper. Mix again.
If you notice the pesto is very thick add a little bit more oil.
That's it, ready to serve.
Basil Pesto Recipe
Ingredients
- 3 cups of fresh basil washed and dried
- 1 garlic clove
- 1/3 cup pine nuts
- 3 tablespoons of shredded Parmesan cheese
- 3/4 cup shredded Romano cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a food processor combine basil, garlic, pine nuts, Parmesan and Romano cheeses, and olive oil. Mix until well blended. Taste for salt (depending on the cheeses you are using it may need it or not) and pepper. Mix again.
- If you notice the pesto is very thick add a little bit more oil.
- That’s it, ready to serve.
Nutrition
Did you make this recipe?
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