Basil Pesto (Classic)
This basil pesto recipe post includes three easy, versatile versions: a classic basil pesto, a nut-free basil and spinach pesto, and a vibrant pistachio basil pesto variation. Made with fresh herbs, good quality olive oil, and simple ingredients, these quick pesto recipes are perfect for pasta, chicken, vegetables, sandwiches and more.
Servings :4 servings
Ingredients
Classic Basil Pesto Ingredients
- 2 cups fresh basil leaves
- ¼ cup pine nuts toasted for richer flavour, optional but recommended
- 2 cloves garlic peeled and halved
- ½ cup extra virgin olive oil
- ½ cup Parmigiano-Reggiano or Pecorino Romano freshly grated
- ¼ teaspoon salt or to taste
Nut-Free Basil and Spinach Pesto
- 2 cups fresh basil (about 50g)
- 2 cups baby spinach (about 60g)
- 2 garlic cloves, peeled and halved
- ½ cup sunflower & pumpkin seeds (about 60g)
- ½ cup Parmesan cheese, freshly grated (about 45g)
- ½ cup extra virgin olive oil (120ml)
- ¼ teaspoon salt (or taste)
Optional
- 1 tablespoon freshly squeezed lemon juice (15ml)
Instructions
Instructions - Classic Basil Pesto
- Add basil, pine nuts, garlic, and salt to the bowl of a food processor. Pulse until finely chopped.
- Stop and scrape down the sides of the bowl.
- With the motor running, slowly pour in the olive oil through the nozzle until blended but still textured.
- Add the grated cheese and pulse briefly to combine.
- Taste and adjust salt or add an extra tablespoon of olive oil if needed.
Nut- Free Basil & Spinach Pesto Instructions
- Wash basil and spinach well and dry.
- Add basil, spinach, seeds, garlic, salt and half of the cheese to a food processor.
- Pulse and scrape down the sides of the bowl.
- Add the remaining cheese.
- With the motor running, slowly pour in the olive oil until smooth but still textured.
- Taste and adjust seasoning. Add lemon juice if using for brightness and colour.
Notes
Pistachio Basil Pesto Method
- Substitute pine nuts with ½ cup shelled pistachios (about 60 g)
- Blend pistachios and garlic first until finely chopped.
- Add basil leaves, Parmesan cheese, and fresh lemon juice (1–2 tbsp / 15–30 ml).
- Slowly stream in extra virgin olive oil (120 ml) and pulse until smooth.
- Season with salt and black pepper to taste.
- Finish with fresh basil leaves and a drizzle of olive oil before serving.
Recipe Notes
- Toast nuts or seeds for deeper flavour.
- Use pasta water (not extra oil) to loosen pesto for pasta.
- For freezing, freeze pesto without cheese and add cheese after thawing.
- Store in an airtight container with a thin layer of olive oil on top to prevent browning.
Nutrition
Serving: 1servingCalories: 352kcalCarbohydrates: 3gProtein: 6gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gCholesterol: 9mgSodium: 348mgPotassium: 139mgFiber: 1gSugar: 0.5gVitamin A: 1366IUVitamin C: 5mgCalcium: 195mgIron: 2mg
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