Here is my fresh homemade basil pesto recipe. I’m a big fan of fresh basil pesto. I put it in sandwiches, in salads, with chicken wrapped in bacon, on crackers with cream cheese as a small snack, the list goes on. It is such a versatile dressing or sauce and goes well with a wide variety of dishes. If I’m in a rush, I buy Aldi’s own brand pesto as it is quite tasty too. But most of the time, I tend to make my own, so I thought I’d share with you my basil pesto recipe.
The first time I made it years ago, I was astonished at how quick and easy it is to make pesto. It literally takes 2 minutes! Try it for yourself and you’ll be amazed at how fresh and delicious it tastes.
All you need is a food processor to chuck the ingredients into. As I have a Kenwood stand mixer, I picked up a mini chopper attachment that came with four jars and it has come in really handy for making fresh basil pesto in small portions but you can always make it in bulk in a food processor and store it in the fridge if you wish. You can use a pestal and mortar to make your basil too but I normally use a food processor as it’s quicker and yields similar results.
Some people have recommended that I toast the pine nuts but I haven’t found much of a difference in taste.
You can store the fresh pesto in the freezer if you wish, just leave in the fridge to thaw the night before using, I’d recommend just making it from scratch every time as it’s so simple. I think it takes me longer to wash up than to make it! This pesto goes really well with the likes of focaccia bread.
The below basil pesto recipe makes 1 to 2 servings of pesto but you can add more of all ingredients in equal quantities if you want to make more.
- A handful of fresh basil – The fresher the better and tastier. You can pick up fresh basil in pots in your local supermarket or food markets will have fresh organic basil which goes really well with this recipe
- 3 tablespoons of Olive oil – Use a really good quality olive oil for a rich texture. If you do not have olive oil, you can use rapeseed oil either but I prefer the olive oil in my pesto.
- A handful of pine nuts – I’ve used organic pine nuts and regular pine nuts in the past, I don’t find much of a difference apart from the price!
- 1 heaped teaspoon of diced garlic
- 2 tablespoons of grated parmesan cheese
- Salt to taste
- Add the fresh basil, pine nuts, olive oil, garlic and a pinch of salt into your food processor
- Blitz in your food processor for 30 to 60 seconds until the contents are broken down
- Taste and add salt if required
- Mix in the parmesan cheese with a spoon
- If storing, add more olive oil and store in the fridge
- Enjoy with ciabatta or focaccia bread, in salads, with chicken wrapped in bacon or with cream cheese on crackers