This Homemade Basil Pesto with Butter is your go-to for quick, flavorful meals. Ideal for pasta, BLTs, and grilled meats, it’s simple to make and super versatile.
I don’t care whether it’s Applesauce, or Tzatziki Sauce—homemade is always better than store-bought! And this basil pesto, which we like to use as a pasta sauce, is no different!
Table of Contents
Why We Love Homemade Pesto
- This Homemade Basil Pesto recipe is simple and quick, ideal for busy cooks.
- This simple pesto recipe is versatile and perfect for pasta, sandwiches, and grilled meats.
- The pesto stores well, making it easy to have delicious meals on hand.
Recipe Ingredients
- Fresh Basil Leaves: Basil provides a sweet, peppery flavor with a slightly minty aroma.
- Toasted Pine Nuts: Offers a rich, buttery texture and a slightly sweet, nutty flavor.
- Parmesan Cheese: Delivers a salty, savory flavor with a slightly grainy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Options: For a twist on Homemade Basil Pesto with Butter, try Pecorino Romano for a sharper, saltier taste. Asiago offers a nutty, tangy flavor, while Grana Padano provides a milder, buttery option.
- Nut Variation: Toasted pine nuts are traditional, but walnuts add a rich earthiness, pecans bring a buttery sweetness, pistachios offer a mild, creamy flavor, and almonds provide a delicate, nutty taste.
How to Make Basil Pesto
Step 1: In a food processor or blender, layer the ingredients starting with the basil, then the garlic, toasted nuts, ¼ cup of olive oil, and the butter.
Step 2: Pulse/blend until a coarse mixture forms, then add the remaining ¼ cup of olive oil along with the salt, pepper, a squeeze of fresh lemon juice, and cheese. You can also set the cheese aside to be added at the very end.
Step 3: Continue to pulse/blend until smooth, then pour the pesto into a bowl and (fold in the grated cheese if reserved). Toss with freshly cooked pasta.
Step 4: Serve immediately.
Ways to Serve Basil Pesto Sauce
- Toss it with some freshly cooked Homemade Pasta.
- Spread it on a panini.
- Serve it over some chicken, salmon, or steak.
- Use it as the sauce for a homemade pizza.
Expert Tips
- Preserve Green Color: To keep the pesto green, blanch the basil leaves in softly boiling water for about 30-45 seconds before draining and processing. This will preserve the bright green color of your basil pesto sauce.
- Achieve a Smoother Pesto: For a smoother pesto, blend the ingredients longer and gradually add olive oil until you reach the desired consistency.
Frequently Asked Questions
Yes, you can use a mortar and pestle for a more traditional texture. Crush garlic and salt first, then add basil and nuts, followed by olive oil and cheese, grinding to desired consistency.
Try replacing the basil with mint, arugula, cilantro, or parsley for unique twists. You can also use a combination of these herbs for a fresh, aromatic variation.
Storage Info
STORE Homemade Basil Pesto with Butter in an airtight container in the refrigerator for up to one week. To prevent discoloration, cover the surface with a thin layer of olive oil or press plastic wrap directly onto the pesto. You can FREEZE pesto in ice cube trays and store them in the freezer for up to three months; thaw in the refrigerator before use.
Use Your Homemade Pesto For These Recipes
Homemade Basil Pesto with Butter Recipe
Ingredients
- 2 cup basil leaves - fresh, packed
- 2 cloves garlic
- 1/4 cup toasted pine nuts - OR walnuts, pecans, or pistachios
- 1/2 cup extra virgin olive oil
- 2 tbsp unsalted butter - melted and cool to the touch
- 1/2 tsp coarse sea salt
- 1/4 tsp black pepper
- squeeze lemon juice - fresh
- 1/2 cup parmesan cheese - OR pecorino cheese, grated
Instructions
- In a food processor or blender, layer the ingredients starting with the basil, then the garlic, toasted nuts, ¼ cup of olive oil, and the butter.
- Pulse/blend until a coarse mixture forms, then add the remaining ¼ cup of olive oil along with the salt, pepper, a squeeze of fresh lemon juice, and cheese. You can also set the cheese aside to be added at the very end.
- Continue to pulse/blend until smooth, then pour the pesto into a bowl and (fold in the grated cheese if reserved). Toss with freshly cooked pasta.
- Serve immediately.
This basil pesto was so fresh and flavorful, definitely a winner.
yum… i added just a handful of walnuts in addition to pine nuts.. LOVE this recipe