Basil Pesto

rate this recipe:
5 from 20 votes
Prep Time: 5 mins
Total Time: 5 mins
Serves 1 cup
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A classic basil pesto recipe, plus many more variations to try!

Ingredients

Basic Basil Pesto:

  • 1/2 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1 small garlic clove
  • 1/4 teaspoon sea salt
  • freshly ground black pepper
  • 2 cups basil leaves
  • 1/4 cup extra-virgin olive oil, more for a smoother pesto
  • 1/4 cup grated parmesan cheese, optional

Variation: replace the basil with:

  • Mint
  • Cilantro
  • Parsley
  • Spinach

Variation: replace half the basil with:

  • 1 cup arugula
  • 1 cup chopped kale
  • 1 cup cubed raw zucchini
  • 4 artichoke hearts
  • 1 roasted red pepper
  • 1/2 an avocado
  • 1/2 cup kale stems, boil until soft

Variation: replace the pine nuts with:

  • Walnuts
  • Pistachios
  • Almonds
  • Pecans
  • Pepitas
  • Hemp Seeds

Variation: for something extra, add:

  • Nutritional yeast, in place of the parmesan
  • Pinches of red pepper flakes
  • 1 charred jalapeƱo
  • 2 to 4 sun dried tomatoes
  • Splash of honey or maple syrup, if your pesto is too sharp

Instructions

  • In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
  • Add the basil and pulse until combined.
  • With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.