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Make fresh, flavorful basil pesto at home with simple ingredients for a burst of aromatic and savory goodness.

Making homemade basil pesto is simple, delicious, and rewarding. Whether you’re tossing it with pasta or spreading it on toast, this classic Italian sauce will never go out of style. A classic Italian sauce made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, and a hint of salt. This homemade pesto boasts a bold, herbaceous flavor with a balance of freshness from the basil, nuttiness from the toasted pine nuts, and umami richness from Parmesan cheese. The garlic adds a subtle pungency, while the olive oil ties everything together with a smooth, velvety finish. The texture is creamy yet slightly coarse, with tiny bits of nuts and cheese adding a pleasant mouthfeel. Whether used as a sauce, spread, or dip, basil pesto delivers a burst of aromatic and savory goodness in every bite.

How to Keep Pesto Bright Green and Prevent Oxidation

Preventing oxidation is key to keeping basil pesto vibrant green. Upon oxidation, basil pesto turns dark green. Use these techniques to lock in freshness and color:

Use Fresh Basil – Older basil leaves oxidize faster, so pick the freshest leaves possible.
Blanch the Basil – While traditional Italian recipes skip this step, blanching basil briefly in boiling water and then cooling it in ice water helps preserve its bright green color.
Minimize Air Exposure – Transfer pesto to an airtight container and press plastic wrap directly onto its surface before sealing. This prevents contact with oxygen, which speeds up discoloration.
Incorporate Lemon Juice – Adding a small amount of lemon juice not only brightens the flavor but also slows down oxidation, helping the pesto retain its green hue.
Seal with Olive Oil – Drizzle a thin layer of olive oil over the top of stored pesto to create a barrier against air exposure.
Blend Efficiently – Process the pesto quickly to minimize prolonged exposure to air. Consider pulsing ingredients instead of over-blending to reduce heat, which can also contribute to oxidation.

Delicious Ways to Use Basil Pesto

Toss with pasta for a quick, flavorful meal.
Spread on sandwiches or wraps for an herby kick.
Drizzle over grilled vegetables or roasted potatoes.
Mix with Greek yogurt for a creamy pesto dip.
Use as a marinade for chicken or seafood.
Stir into scrambled eggs or omelets for an extra burst of flavor.
Swirl into soups for added richness.
Use as a pizza sauce alternative for a fresh, herbaceous twist.
Spoon over burrata or mozzarella for a simple yet delicious appetizer.
Blend with butter to create a pesto butter spread for bread or steak.

How to Store Pesto Properly

Proper storage keeps pesto fresh and vibrant:

Refrigeration: Store pesto in an airtight container and cover the top with a thin layer of olive oil to create a protective seal against air.
Freezing: Freeze pesto in ice cube trays for easy portioning. Once frozen, transfer cubes to a freezer-safe bag and store for up to 3 months.

Basil Pesto

Recipe by thecrumbstoriesCuisine: ItalianDifficulty: Easy

Makes

250

grams

Prep time

minutes

Cooking time

minutes

Make fresh, flavorful basil pesto at home with simple ingredients for a burst of aromatic and savory goodness.

Ingredients

2 cups (100g) fresh basil leaves, washed and dried or blanched
2 cloves garlic
1/3 cup (50g) pine nuts or walnuts
1/2 cup (60g) Parmigiano Reggiano, grated or coarsely chopped
1/3 cup (100ml) extra virgin olive oil
½ teaspoon salt, adjust to taste
A squeeze of lemon juice

Directions

Wash and thoroughly dry the basil leaves to prevent excess moisture. Alternativeky, You can also blanch the basil to keep pesto bright green. Briefly blanch basil leaves in boiling water for 10 seconds, then transfer them to an ice bath before drying thoroughly. This is optional.
Lightly toast pine nuts in a dry pan over medium heat for a few minutes to enhance their flavor.
Combine basil, garlic, nuts, and Parmesan in a food processor. Pulse until coarsely chopped.
Slowly drizzle in the olive oil while blending until smooth. Scrape down the sides as needed.
Add salt and a squeeze of lemon juice for extra brightness.
Transfer the pesto to an airtight container to prevent oxidation.

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