Use the freshest basil you can find for the best flavor. To prevent the basil from bruising and turning black, work quickly and avoid over-handling. Toast the pine nuts lightly in a dry pan for a more intense nutty flavor. Be careful not to burn them! Adjust the amount of garlic and cheese to your personal preference. Pesto can be stored in the refrigerator for up to a week, or frozen for longer storage. If freezing, consider portioning it into ice cube trays for easy use.
Proper Homemade Pesto
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME20 mins
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SERVING8 People
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VIEWS234
Experience the vibrant flavors of Italy with this meticulously crafted homemade pesto. Each ingredient is carefully blended by hand, using the traditional mortar and pestle method, to unlock a symphony of tastes that will elevate any dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol6 mg
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Fiber0 g
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Protein4 g
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Saturated Fat3 g
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Sodium169 mg
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Sugar0 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a mortar, crush the garlic with kosher salt using a pestle until it forms a smooth paste (1-2 minutes).
02 Step
Recipe View 8 mins Gradually add the fresh basil in 3-4 portions, crushing and pounding the leaves to create a fine paste (8 minutes or more).
03 Step
Recipe View 1 mins Incorporate the pine nuts into the basil mixture by pounding them into the paste.
04 Step
Recipe View 5 mins Add the grated Parmigiano-Reggiano cheese, a handful at a time, pounding each addition into the sauce until fully incorporated (5 minutes).
05 Step
Recipe View 3 mins Slowly drizzle in the extra-virgin olive oil, one tablespoon at a time, pounding it into the sauce until emulsified.
06 Step
Recipe View 1 mins Transfer the pesto to a bowl and drizzle the surface with a small amount of olive oil to preserve its vibrant color and flavor.
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RECIPE REVIEWS
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Please Rate
Kristy Kohler
Feb 6, 2025Freezing in ice cube trays is a great tip for portion control.
Corrine Hudson
Feb 2, 2025I used walnuts instead of pine nuts and it was still amazing!
Cheyenne Bernhard
Jan 6, 2025The mortar and pestle method really makes a difference. It's worth the effort!
Vallie Kohler
Sep 21, 2024This recipe is now my go-to for pesto. Thanks for sharing!
Wilburn Hartmann
Jul 22, 2024I added a pinch of red pepper flakes for a little heat. Delicious!
Shawna Dooley
Oct 6, 2023This pesto is incredible! The flavors are so much brighter than store-bought.