This basil pesto blends packed fresh basil leaves with toasted pine nuts, garlic, and good olive oil into a bright, punchy sauce. It is a five-minute food processor job that instantly upgrades vegetables, chicken, or fish. Toasting the nuts first makes all the difference in the finished flavor.
Basil Pesto
2½ cups fresh basil leaves (packed)
½ cup olive oil
¼ cup pine nuts or walnuts, toasted
2 cloves garlic, peeled
Salt and freshly ground black pepper, to taste
- Combine all the ingredients in a food processor and blend until smooth.
NOTES: If you’d like to keep your pesto extra bright green (and you have a few extra minutes), blanch the basil leaves in a pot of boiling water for about 60 seconds, and then transfer the leaves to an ice-water bath to stop the cooking. See here for a super-simple basil aioli recipe. Or even easier, just stir about a ½ cup of Paleo Mayonnaise (see recipe) into the Basil Pesto to make a quick basil mayonnaise. (The difference being that the aioli has no nuts in it).
Pro Tips
- Toast the pine nuts (or walnuts) before blending. The heat wakes up their oils and takes the pesto from flat to deeply nutty.
- Pack the basil leaves firmly into the cup. Two and a half cups packed is a mountain of leaves, and the more basil you use, greener and fresher the pesto tastes.
- Mince or press the garlic before blending so you do not hit raw chunks of it in the finished sauce.
- Blend just until smooth. Over-processing heats the basil and dulls that vivid green color.
- Choose a robust extra-virgin olive oil - it is the bulk of the sauce, so the character of the oil is the character of the pesto.
Frequently Asked Questions
How long does basil pesto keep?
Store it in a sealed jar in the fridge for up to 5 days, pressing plastic wrap against the surface to stop the basil browning. It also freezes well in ice cube trays for up to 3 months.
Can I use walnuts instead of pine nuts?
Yes - the recipe is written for either. Walnuts make a slightly earthier, more rustic pesto at a fraction of the price.
Is this basil pesto paleo?
It is. The sauce is simply basil, nuts, garlic, olive oil, salt, and pepper - no cheese or dairy needed.
What can I serve with leftover pesto?
Toss it with roasted vegetables, spoon it over chicken or fish, or thin it with a little extra olive oil into a salad dressing.
Recipe Card
Ingredients
Method
- Combine all the ingredients in a food processor and blend until smooth.
