Classic Italian Pesto Genovese with Fresh Basil and Pine Nuts
A bright and aromatic fresh basil pesto made traditionally with pine nuts, Parmesan, and garlic to elevate any pasta or bread. This italian-inspired pasta ready in about 15 minutes blends packed fresh basil leaves, pine nuts, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 190 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, packed fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, shaking the pan frequently to avoid burning. Let cool.
- Step 2: In a food processor, combine 2 cups packed fresh basil leaves, the toasted pine nuts, 2 peeled garlic cloves, and 1/2 teaspoon sea salt. Pulse until coarsely chopped.
- Step 3: With the processor running, slowly pour in 1/2 cup extra virgin olive oil until the mixture emulsifies and becomes smooth.
- Step 4: Transfer the pesto to a bowl and stir in 1/2 cup grated Parmesan cheese and 1/4 teaspoon freshly ground black pepper. Adjust seasoning to taste and serve immediately or store refrigerated.
Frequently asked questions
How long does Classic Italian Pesto Genovese with Fresh Basil and Pine Nuts take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Classic Italian Pesto Genovese with Fresh Basil and Pine Nuts?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Classic Italian Pesto Genovese with Fresh Basil and Pine Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Italian Pesto Genovese with Fresh Basil and Pine Nuts for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Italian Pesto Genovese with Fresh Basil and Pine Nuts?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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