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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
In a food processor, blend basil, garlic, Parmesan cheese, and olive oil together until you achieve a paste-like consistency.
Ensure the pesto is not too thick.
Taste and adjust seasoning with salt and pepper to your preference.
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Use fresh basil for the best flavor.
Adjust the amount of garlic according to your taste preference.
How do I make basil pesto from scratch?
To make basil pesto from scratch, simply combine 2 cups of washed and dried basil, 0.5 clove of fresh garlic, 0.25 cup of finely grated Parmesan cheese, and 0.5 cup of olive oil in a food processor. Blend until you achieve a paste-like consistency, adjusting the seasoning with salt and pepper to taste.
Is basil pesto suitable for a vegan diet?
Traditional basil pesto contains Parmesan cheese, making it unsuitable for a vegan diet. However, you can easily make a vegan version by substituting the Parmesan with nutritional yeast or a vegan cheese alternative.
What can I use instead of Parmesan cheese in pesto?
If you don't have Parmesan cheese on hand, you can substitute it with nutritional yeast for a vegan option, or try using pecorino cheese for a different flavor profile. Other alternatives include cashews or sunflower seeds blended into the mixture.
How should I store homemade basil pesto?
To store homemade basil pesto, transfer it to an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. It can be kept in the refrigerator for up to a week or frozen for up to three months.
What dishes pair well with basil pesto?
Basil pesto pairs wonderfully with pasta, grilled vegetables, or as a spread on sandwiches and wraps. You can also use it as a topping for pizza or as a dip for fresh bread and crackers.
I have been a professional South African chef for 19 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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