Homemade Basil Pesto

Pesto - don’t you just love the name! This fresh and flavourful sauce is up there on my list of favourites! My Homemade Basil Pesto is made with fresh basil leaves, olive oil, Parmigiano Reggiano, garlic, lemon juice, salt and pepper. To make it nut-free, I like using toasted pumpkin seeds, which give this pesto substance and additional depth of flavour.

This pesto is incredibly flavourful and extremely versatile. Toss it with freshly cooked pasta; use it as a base sauce for homemade pizza; as a topping on your favourite protein - such as chicken, pork, steak, fish or even a fried egg; or as a spread or smear for a sandwich or sub. The possibilities are really endless!

So, why buy store-bought pesto when you can make your own at home using just a few ingredients, a food processor and 5 minutes of your time. So, let me show you how it's done. Grab a spoon and come and cook with me!

For an unforgettable meal, use this pesto recipe to make my Spaghetti with Pesto Cream Sauce, Ciabatta Sandwich, Chicken Margherita and Ultimate Halloumi Sandwich with Roasted Vegetables recipes!

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Serves: Makes 1 cup

Ingredients:

• 2 cups fresh basil leaves, packed

• 1/2 cup extra virgin olive oil

• 1/2 cup Parmigiano Reggiano, grated  (See Notes below)

• 1/4 cup pumpkin seeds, toasted (See Notes below)

• 2 cloves of garlic, peeled

• 1 - 2 Tbsp freshly squeezed lemon juice, to taste

• 1/4 tsp kosher salt

• Freshly ground pepper, to taste

• An extra drizzle of extra virgin olive oil, for storing

Instructions:

1. To a food processor, add the basil leaves, olive oil, Parmigiano, pumpkin seeds, garlic, salt and pepper and pulse or puree for at least 30 seconds or until the mixture is smooth.

2. Transfer the pesto into a bowl and drizzle 1 - 2 Tbsp lemon juice over top (to taste). Mix until combined. Serve and enjoy!

3. When storing pesto, transfer it into an airtight container and drizzle olive oil over top. This will prevent the pesto from oxidizing and discolouring. Refrigerate the pesto until ready for use or up to 2 days.

Notes:

1. Fresh is Where it’s At: Nothing quite compares to freshly grated Parmigiano Reggiano! It’s rich, nutty and too savoury for words. At your local grocer, you’ll find pre-grated Parmigiano Reggiano and the shelf-stable varieties but, I highly recommend buying a piece of fresh Parmigiano and doing the grating on your own. It makes a world of a difference. Once you try freshly grated, you’ll never go back!

2. Crazy About Nuts: If you are looking for a nut-based pesto, you can simply substitute the pumpkin seeds in this recipe with pine nuts, almonds or walnuts on a 1:1 basis.

3. Freezing the Pesto: This pesto keeps for 2 months in the freezer. If you like having the option of adding pesto into a variety of dishes or meals in a pinch, then I’ve got a solution for you! A good trick is to pour the pesto into an ice cube tray, freeze it and then transfer the cubes into a ziplock bag. Keep them stored in the freezer until ready for use.