Let’s dive into the world of fresh flavors with this Basil Pesto Recipe! Perfect for anyone looking for a tasty and easy option, this recipe is a breeze to make. Made with aromatic basil leaves, a mix of roasted and raw garlic, and just a hint of lemon, this pesto will add a punch of flavor to your meals. Whether you’re tossing it with your favorite low-carb pasta, or spreading it on a sandwich, I’m sure this versatile pesto will quickly become a staple in your kitchen, too. Ready to make your own? Let’s get started!
This recipe is: Low Carb, Gluten Free, Keto and Vegetarian
Table of Contents
6 Reasons to love this recipe
Here’s why you’ll love this fresh basil pesto:
- So much better than store-bought pesto.
- Bright and vibrant sauce that is easy to make.
- Smells incredible in the kitchen.
- Use it as a dip, marinade, or dressing.
- Perfectly low-carb and keto-friendly.
- Ready to eat in minutes.
Is Basil Pesto Low-Carb?
Yes, basil pesto is low-carb. This basil pesto recipe has just 2.5 g net carbs per serving, making it a low-carb delight.
And, if you want to know more about pesto, read out the article: Is Pesto Low Carb and you will be amazed with the information!
Basil Pesto Ingredient List
You need the following ingredients to make this garlic basil pesto:
- 3 cloves roasted garlic
- 2 cups fresh basil leaves, loosely packed with stems removed
- 2 tablespoons fresh lemon juice, or more to your taste
- 1 clove raw garlic (or less if you don’t like the flavor of raw garlic)
- 1 tablespoon shallots, minced
- ¼ cup cashews
- ½ cup extra virgin olive oil
- ½ cup Parmesan, finely grated
- 1 pinch kosher salt
- Fresh cracked black pepper, to taste
Ingredient Substitutes
Missing an ingredient or looking for a swap? No worries! Here are some quick alternatives you can use in place of the original ingredients in your pesto:
- Roasted garlic: Use ¼ teaspoon granulated garlic or ½ additional garlic clove.
- Fresh garlic cloves: Use an additional 2 cloves of roasted garlic or ¼ teaspoon granulated garlic.
- Cashews: Use almonds, pine nuts, or walnuts.
- Olive oil: Walnut or grapeseed oil is a good substitute.
- Shallot: Use the same amount of red onion.
- Fresh lemon: Apple cider vinegar works in a pinch.
- Parmesan cheese: Use grated Pecorino Romano or Asiago.
Additional Ingredients
Want to elevate your basil pesto with some extra flavor? Here are some simple additions that pair perfectly with the main ingredients of pesto sauce:
- More fresh herbs: Make this even more herbaceous with a sprig or two of fresh parsley, cilantro, or mint. Just be careful not to overpower the basil.
- Toppings: Gently mix in or layer on top. Roughly chop some sun-dried tomatoes packed in oil, roasted red peppers, or pitted black olives. Delicious!
Note: These ingredients are optional and are not included in the recipe.
Cooking Tools
You’ll need the following cooking tools to make basil pesto:
- Food processor or immersion blender
- Knife
- Cutting board
- Bowl or container for mixing
- Spoon or spatula for mixing
How to Make Basil Pesto: Complete Cooking Guide
Cooking Method
- No-cook recipe
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Remove the stems of basil leaves.
- Mince shallots.
- Squeeze fresh lemon juice.
- Finely grate parmesan.
Instructions
- Add all the ingredients except the Parmesan into a food processor or immersion blender container. Process until the desired consistency has been achieved.
- Remove the basil pesto from the container and mix in the Parmesan cheese.
- Taste and adjust seasonings.
- Enjoy!
Step 1: Make sure that you have nice, fresh basil. Get everything prepared to add into your food processor or immersion blender container.
Step 2: Add all the ingredients except the cheese for the pesto recipe into your food processor or immersion blender container. Blitz them all together.
Step 3: After you have processed the basil pesto, add in the grated parmesan, pecorino or asiago cheese. Taste and adjust the seasoning. We’re done!
💡 My Pro Tip
I don’t recommend making this recipe in a blender. If you look at your blender, you’ll see that the blades point up, which means they can’t scrape the bottom of the container. The oil and other ingredients will sit below the blades and never get mixed, while the basil will be stuck against the walls in giant chunks. No cook likes it when their food mocks them and refuses to give in!
If you want to incorporate all the ingredients properly, a blender should be your last choice. Instead, use a food processor or an immersion blender. If you’re feeling old-school, try a large mortar and pestle. Not only will you get a good workout, but the result will be a perfect and even more traditional pesto.
⏲️ Time-Saving Tips
- Buy pre-grated parmesan to save time on grating.
- Use an immersion blender for quick and easy mixing.
- Roast the garlic ahead of time and store it in the fridge.
- Prepare a whole batch of pesto in advance and store it for later use.
What to Eat Basil Pesto With?
Basil pesto can be added to various dishes to enhance their flavor profile. But its best use is as a dip, you can use it as a dip for bread, veggies, or meat. Here are some unique and creative food pairings with your pesto:
- Pasta: Pesto with pasta is always a great combination! Using homemade pesto on pasta adds a fresh, herbaceous flavor that coats the noodles beautifully, perfect for a quick and flavorful pesto pasta.
- Pizza: On pizza, basil pesto adds incredible flavors to tomato sauce, offering a vibrant and aromatic base that complements toppings like chicken, tomatoes, and mozzarella wonderfully.
Other Recipes with Pesto:
- Pesto Chicken Wings: Toss cooked chicken wings in this perfect pesto sauce for a flavorful coating, perfect for game day or a tasty appetizer.
- Pistachio Pesto: Make basil pesto with pistachio nuts for a unique twist. Use as a topping for grilled meats or a dip for veggies.
Storage Instructions
Storage Tips
Store your pesto in an airtight container in the fridge for up to a week. Do not heat or reheat.
Freezing Tips
Basil pesto freezes well, especially when portioned in an ice cube tray. Use a silicone tray for easy removal. Once frozen, transfer pesto cubes to a freezer-safe bag. Thaw on the counter for about an hour before use.
If freezing the whole batch, leave space for expansion in the container. Store in the freezer for up to 3 months. Defrost in the fridge overnight and use as fresh pesto.
Recipe Conclusion
When I made this classic Basil Pesto recipe, we couldn’t get enough of it on grilled chicken—it was a hit with the whole family. It’s also fantastic as a topping for my easy grilled chicken wings or for adding extra flavor to perfectly grilled pork chops.
Don’t forget to try this delicious pesto over pasta with chicken, or spread it on toasted baguette slices topped with thinly sliced, cooked Italian sausage. For a lighter option, sauté summer squash, zucchini, and onions in olive oil and toss with pesto for an amazing side dish.
However you decide to enjoy it, I hope this best pesto recipe brings you as much joy as it has to us. Please write in the comments any questions or suggestions you may have. Or, find us on Facebook or Instagram.
FAQs
Adjust the raw garlic amount to taste, or use roasted garlic for a milder flavor.
Pesto typically includes basil, garlic, pine nuts (or alternatives), Parmesan cheese, and olive oil.
Likely needs a pinch of salt, or a little more Parmesan cheese, or fresh lemon juice to make the flavor sing.
No, basil pesto is best enjoyed fresh and not cooked.
No, sun-dried tomato pesto is red-colored, and uses raw pine nuts.
Incredible Basil Pesto Recipe
Ingredients
- 3 cloves roasted garlic
- 2 cups fresh basil leaves loosely packed with stems removed
- 2 tablespoons fresh lemon juice or more to your taste
- 1 clove raw garlic or less if you don't like the flavor of raw garlic
- 1 tablespoon shallots minced
- ¼ cup cashews
- ½ cup extra virgin olive oil
- ½ cup Parmesan finely grated
- 1 pinch kosher salt
- Fresh cracked black pepper to taste
Instructions
- Add all the ingredients except the Parmesan into a food processor or immersion blender container. Process until the desired consistency has been achieved.
- Remove the basil pesto from the container and mix in the Parmesan cheese.
- Taste and adjust seasonings.
- Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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14 Responses
I think I just found my perfect pesto recipe! Looks amazing!!
Hi Amy:
So happy to hear that.
Thank you for visiting.
Have a delightful day in the kitchen!
Scott
This looks so delicious! My husband and I love pesto! We also love finding different ways to eat it! Thanks for the recipe!
Hi Elaine:
Thank you so much. Hope that you and your husband loved this pesto.
Have a sunny weekend!
Scott
What about using different kinds of nuts? Cashews aren’t my favorite. Traditional pesto is made with pine nuts- will those work?
Hi Tessa:
Yes! I have used pine nuts, walnuts, almonds… the only one that I really didn’t love was using pecans. For some reason, it was either too “earthy” or something.
Thanks for visiting and happy eating!
Scott
I whipped up my basil pesto yesterday! Could you suggest a good protein, like chicken or shrimp, that complements this pesto?