Fresh, fragrant basil blended with buttery pine nuts, creamy cashews, and Parmesan creates a rich, flavorful pesto that's hard to resist. It's wonderful tossed with pasta, spooned over grilled chicken or salmon, or spread onto sandwiches for a burst of fresh flavor.
MAKES
10 SERVINGS (ABOUT 1 ¼ CUPS)
QUICK RECIPE OVERVIEW
Why you’ll love it
Homemade pesto is one of the easiest ways to add big flavor to everyday meals. Make a batch when basil is plentiful, and you'll have a delicious sauce ready for quick lunches and dinners throughout the week.
What Makes It So Flavorful?
Fresh basil gives this pesto its signature herbal flavor, while pine nuts add a delicate, buttery richness. Cashews create a smooth, creamy texture, and Parmesan, garlic, and lemon bring everything together.
Helpful Tips
Pulse the ingredients just until finely chopped before slowly adding the olive oil. Avoid overprocessing—a little texture makes homemade pesto especially delicious.
Fresh Basil Pine Nut Pesto
FRESH · NUTTY · AROMATIC
ABOUT 10 SERVINGS | PREP 10 MINUTES | COOK NONE
Ingredients:
2 cups packed fresh basil leaves
¼ cup raw pine nuts
¼ cup raw cashews
¼ cup freshly grated Parmesan cheese
1 garlic clove, finely minced
2 teaspoons fresh lemon juice
⅔ cup extra-virgin olive oil
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Method:
Prepare the basil. Rinse the basil leaves and pat completely dry with a clean kitchen towel or paper towels.
Blend the ingredients. Add the basil, pine nuts, cashews, Parmesan, garlic, and lemon juice to a food processor. Pulse several times until finely chopped.
Add the olive oil. With the food processor running on low, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed.
Season to taste. Add the sea salt and freshly ground black pepper. Pulse briefly to combine, then taste and adjust the seasoning or lemon juice as needed.
Serve or store. Use immediately or transfer to an airtight container and refrigerate until ready to enjoy.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 3–4 days. Smooth the surface and add a thin layer of olive oil to help limit browning.
Freezer-Friendly: Freeze pesto in small portions using an ice cube tray. Once frozen, transfer to a freezer-safe container or bag and store for up to 3 months.
Serving Ideas: Toss with gluten-free pasta, drizzle over roasted vegetables, spread on sandwiches, or add a spoonful to grain bowls, grilled chicken, or salmon.
Nut Substitutions: Swap the pine nuts or cashews for walnuts or almonds for a slightly different flavor and texture.
Dairy-Free Option: Replace the Parmesan with nutritional yeast for a dairy-free variation. Start with 2 tablespoons and adjust to taste.
Keep It Green: For the freshest color, avoid overprocessing or heating the pesto. When adding it to warm pasta, stir it in after removing the pan from the heat.
