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Homemade Garlic Pesto photo

Garlic Pesto

This Garlic Pesto is a flavor-packed sauce that transforms any dish! With fresh basil, garlic, and Parmesan, it’s your new favorite!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Pesto:
  • 2 cups fresh Italian basil leaves tightly packed with small stems
  • 3 cloves garlic roughly chopped
  • 3 tablespoons pine nuts
  • 4 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • Water as needed
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Spatula
  • Storage container

Method
 

Method:
  1. Step 1: Prepare the Ingredients. Begin by gathering all your ingredients. Rinse the fresh basil leaves under cold water and pat them dry with a clean kitchen towel. This will help remove any dirt or impurities.
  2. Step 2: Toast the Pine Nuts. In a dry skillet over medium heat, add the pine nuts. Toast them for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Keep an eye on them, as they can burn quickly.
  3. Step 3: Blend the Ingredients. In your food processor or blender, combine the basil leaves, chopped garlic, toasted pine nuts, lemon juice, and grated Parmesan cheese. Pulse a few times to begin breaking down the ingredients.
  4. Step 4: Add the Olive Oil. With the food processor running, slowly drizzle in the extra virgin olive oil. This will help emulsify the ingredients and create a creamy texture. Stop occasionally to scrape down the sides for even blending.
  5. Step 5: Adjust Consistency. If the pesto appears too thick, add a teaspoon of water at a time until you reach your desired consistency. Taste and season with salt and freshly ground black pepper as needed.
  6. Step 6: Serve or Store. Your Garlic Pesto is now ready to enjoy! Use it immediately or transfer it to a storage container for later use.

Notes

  • Store in an airtight container in the fridge for up to one week.
  • Freeze in ice cube trays for up to three months for longer storage.
  • Drizzle olive oil on top before sealing to prevent browning.