Homemade Basil Pesto

Homemade Basil Pesto

By: Ashlyn Walters / Southern Hospitality Company

Ah, pesto. That magical green sauce that somehow makes everything taste better. Pasta? Pesto. Sandwich? Pesto. Grilled veggies? You guessed it—pesto! But here’s the thing: not all pesto is created equal. When you take the time to use fresh basil, high-quality extra virgin olive oil, and top-tier Parmesan, you elevate your pesto game from “meh” to magnificent. Trust me, your taste buds will thank you.

So, let’s roll up our sleeves and make the best darn basil pesto you’ve ever tasted. You can thank me later (maybe with some homemade garlic bread on the side, because let’s be real, pesto and bread are a match made in culinary heaven).

Ingredients:

• 2 cups fresh basil leaves (packed)
• 1/4 cup pine nuts (or walnuts if you’re feeling adventurous)
• 2-3 cloves garlic, peeled
• 1/2 cup good quality extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup Pecorino Romano cheese (the secret weapon)
• Salt and freshly cracked black pepper, to taste
• Juice of half a lemon

Instructions:

1. Prep Your Basil: Start by washing and drying your basil leaves thoroughly. You want them nice and fresh, with a vibrant green color. This isn’t the time for sad, wilty basil that’s been languishing in your fridge. Fresh basil will give your pesto the life it deserves.
2. Toast Your Nuts: In a dry skillet, toast your pine nuts (or walnuts) over medium heat for about 2-3 minutes, until they’re lightly golden and aromatic. This step is key—those little toasted nuts will add a nutty richness that’s irreplaceable. Just don’t walk away—burnt pine nuts are not your friend.
3. Blend It Up: In a food processor (or with a mortar and pestle if you’re feeling old-school), add the basil leaves, toasted pine nuts, and garlic cloves. Pulse a few times until everything is chopped into a nice, rough paste.
4. Add the Cheese: Now comes the fun part. Add both the Parmesan and Pecorino Romano cheeses. These two cheeses are like the dynamic duo of the cheese world—salty, savory, and utterly delicious. Pulse again to combine.
5. Olive Oil Time: While the food processor is running, slowly drizzle in the extra virgin olive oil. It’ll emulsify with the other ingredients to create that silky-smooth texture we all know and love. Remember, good olive oil is the secret ingredient here. Go for a high-quality extra virgin olive oil—don’t cheap out! Your pesto deserves it.
6. Season and Taste: Now taste your pesto. Add salt, freshly cracked black pepper, and a squeeze of lemon juice (if using) to taste. The lemon brightens everything up, but feel free to skip it if you prefer a more traditional, herbal flavor. This is your pesto, so make it your own!
7. Serve and Enjoy: Transfer your pesto to a bowl, top with a little extra Parmesan (because there’s no such thing as too much cheese), and serve over pasta, grilled chicken, or anything else that could use a burst of flavor. Don’t forget to drizzle some extra olive oil on top for a glossy, irresistible finish.

There you have it—your very own homemade basil pesto that’s far better than anything you’d buy in a jar. The key to a perfect pesto is simple: use the best ingredients you can find. Fresh basil, good olive oil, and high-quality Parmesan are your secret weapons for making this pesto unforgettable. And let’s be honest—once you’ve tasted homemade pesto, you’ll never look at the jarred stuff the same way again. So go ahead, make a batch, and prepare for pesto-induced bliss. Enjoy!

We’d love to hear your thoughts if you try this recipe! Enjoy your pesto!