Basil Pesto is a fantastic, tasty quick sauce. It originates from Genoa, in the Liguria region where Mediterranean pine nuts grow in abundance, the best basil in the world is grown and the many olive trees are shaping the landscape. No wonder then, how these ingredients are marring together so well.
How long will Basil pesto keep in the fridge?
Homemade basil pesto can last up to 7 days in the fridge, if stored in an airtight container and the surface covered in olive oil
Can I freeze Basil pesto?
Basil pesto freezes very well, I find ice cube trays perfect for the job, as I can freeze individual portions. Do not reheat the pesto, just defrost at room temperature for about one hour before use.
Let's Make pesto together
Ingredients:
- 60 g Basil leaves
- 60 g Extra virgin olive oil
- 30 g Pine nuts
- 20 g Grated Pecorino cheese
- 10 g Garlic
- Salt and Pepper to taste
Watch our video for step by step instructions
Method:
- Set up your food processor with the smallest bowl available as it will be easier to blitz.
- Place all the ingredients inside: the basil, garlic, pine nuts, olive oil and some seasoning.
- Blitz using the PULSE button, the result should look like a finely chopped basil and nuts, not a paste.
- Decant into a larger bowl, add the grated Pecorino and mix well.
- Adjust the seasoning to taste
What can i serve pesto sauce with?
Basil pesto is perfect for any pasta shape or potato gnocchi. No need to warm up the sauce, just add pesto to freshly cooked hot pasta or gnocchi and enjoy!
Try adding pesto to caprese salad or tomato bruschetta!
This is a great vegetarian sauce which can be easily made at home.
Check out selection of our traditional Italian dishes:
Basil Pesto
Ingredients
- 60 g Basil leaves
- 60 g Extra virgin olive oil
- 30 g Pine nuts
- 20 g Grated Pecorino cheese
- 10 g Garlic
- Salt and Pepper to taste
Instructions
- Set up your food processor with the smallest bowl available as it will be easier to blitz.
- Place inside the basil, garlic, pine nuts, olive oil and some seasoning.
- Blitz using the PULSE button, the result should look like a finely chopped basil and nuts, not a paste.
- Decant into a larger bowl, add the grated Pecorino and mix well.
- Adjust the seasoning to taste
Video
HINT AND TIPS:
Using a food processor is the quickest way, but if it is not available, you can opt for an old school pestle and mortar. Alternatively, finely chop the basil, garlic, and pine nuts with a chef knife, before adding the oil and cheese. Allergens: MILK, NUTS Suitable for vegetarians, Gluten FreeNutrition
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You must try our zucchini pesto or what about an amazing spinach arugula pesto!? Just remember to cook a bit extra pasta for a pasta frittata the next day! Looking for something to take you mind of things? Relax with a super easy to make at home Sidecar Martini!
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Yumm i love pesto this looks so vibrant!
Great recipe and also a great reminder to actually make this at home. So expensive to buy and of course how fresh can it be right? I love pesto stirred through a chicken or shrimp pasta. The smells and flavours are out of this world. I’m so going to try this! BTW, trying to grow basil….. not so happening! ha!
I will love to make this basil pesto sauce in my pasta dish. Now I don’t need to buy a ready made pesto sauce in the grocery. Homemade sauce are the best.
Your pesto looks amazing! I never make pesto at home but it’s about time I give it a try!
YUM! I just planted oodles of basil plants in the garden. Going to pin this so I’ll have it on hand when the basil is ready to pick.
I love pesto, but have never made it with pecorino cheese. Must try!
This pesto sounds so good! I love basil pesto