Basil pesto is a staple in my home and we use it many different ways—as a dip, a sauce, and a dressing! I usually make a big batch and store it in an airtight container in the fridge (keeps for a few days). I recommend freezing leftovers in ice cube trays—it’s a great way to start stocking your freezer with readily made essentials that make last minute meal prep a breeze. Defrost a basil pesto ice cube to add instant flavor infusions to soups, stews, quiches, sauces, and more. Once you master the perfect pesto you can play around with endless variations.
Watch my video as I show you step-by-step how to make it. You’ll love how quick this staple is to make and how easy it is to customize:
The Ultimate Basil Pesto
The Ultimate Basil Pesto
Ingredients
- 3 cups fresh basil leaves
- 1/2 cup parsley leaves
- 1/2 cup cilantro
- 1/3 cup pine nuts
- 2-4 cloves garlic, depending on your taste preference
- 1/2 cup olive oil
- Juice of one lemon
- Salt and pepper, to taste
Instructions
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Place all ingredients in a high speed blender.
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Pulse to blend. It's that simple!
Recipe Notes
You may choose to add a bit more or less oil to achieve desired consistency. If you want a thinner consistency without adding more oil, you can also add a splash of water.
May be stored for a few days when chilled.
Don’t have basil, but still want to whip up a batch of pesto? Check out my Cilantro Pesto With A Pop recipe!
