Simple Pesto with Basil and Nuts Recipe
Introduction
This easy pesto recipe is a fresh and flavorful sauce perfect for pasta, sandwiches, or as a dip. Made with simple ingredients like basil, nuts, and parmesan, it comes together quickly and adds a vibrant touch to any meal.
Ingredients
- 50g pine nuts or cashews
- Large bunch of basil, leaves picked
- 50g parmesan or vegetarian alternative
- 1 garlic clove, chopped
- 100ml olive oil
Instructions
- Step 1: Toast the nuts in a pan over low heat until they are golden and fragrant, then remove from heat.
- Step 2: Place the toasted nuts, basil leaves, parmesan, and chopped garlic into a mini chopper or large pestle and mortar.
- Step 3: Blitz or pound the mixture until it forms a rough sauce.
- Step 4: Slowly drizzle in the olive oil while continuing to blend or pound, until the pesto reaches your desired consistency.
- Step 5: Taste and adjust seasoning if needed, then use immediately or store in the fridge.
Tips & Variations
- Try using walnuts or almonds if pine nuts or cashews are unavailable.
- Add a squeeze of lemon juice for a fresh, tangy twist.
- For a nuttier flavor, lightly toast your nuts before blending.
- If you prefer a smoother pesto, blend for longer until creamy.
Storage
Store the pesto in an airtight container in the fridge for up to three days. To help prevent browning, cover the surface with a thin layer of olive oil before sealing. Reheat gently or add directly to hot dishes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze homemade pesto?
Yes, pesto freezes well. Portion it into ice cube trays or small containers, freeze, then transfer to a freezer bag. Use within 3 months for best flavor.
What can I use instead of parmesan?
You can substitute parmesan with a vegetarian hard cheese or nutritional yeast for a similar savory taste if you prefer a dairy-free option.
PrintSimple Pesto with Basil and Nuts Recipe
This easy pesto recipe combines toasted pine nuts or cashews with fresh basil, parmesan, garlic, and olive oil for a flavorful, versatile sauce perfect for pasta, sandwiches, or dips. Made quickly with either a mini chopper or a pestle and mortar, this homemade pesto delivers fresh, vibrant taste and can be stored for up to three days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Makes about 150ml pesto, enough for 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ingredients
- 50g pine nuts or cashews
- Large bunch of fresh basil leaves, picked
- 50g parmesan cheese or vegetarian alternative, grated
- 1 garlic clove, chopped
- 100ml olive oil
Instructions
- Toast the nuts: Heat a pan over low heat and lightly toast the pine nuts or cashews, stirring frequently to prevent burning, until golden and fragrant. Remove from heat and allow to cool slightly.
- Combine ingredients: Place the toasted nuts, fresh basil leaves, parmesan (or vegetarian alternative), chopped garlic, and olive oil into a mini chopper or large pestle and mortar.
- Blend or pound: Blitz the mixture in the mini chopper or pound with the pestle and mortar until you achieve a rough, slightly chunky sauce texture.
- Store and serve: Transfer the pesto to a clean jar or container. It will keep for up to three days when refrigerated. Use it as a sauce for pasta, a spread for bread, or a dip to add fresh flavor to your dishes.
Notes
- You can substitute pine nuts with cashews for a slightly different but equally delicious flavor and creaminess.
- If you don’t have a mini chopper, using a pestle and mortar will still give a great rustic texture.
- Keep the pesto refrigerated and ideally consume it within three days for best freshness and flavor.
- Add a squeeze of lemon juice to brighten the flavor if desired.
- Use vegetarian parmesan alternatives to keep it suitable for vegetarian diets.
Keywords: pesto, basil pesto, homemade pesto, easy pesto sauce, Italian sauce, pine nuts, cashews, garlic sauce, vegetarian sauce
