Homemade Basil Pesto with Butter Recipe

A bowl of Homemade Basil Pesto with butter.

4.88 from 8 votes

Homemade Basil Pesto with Butter Recipe

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.

Prep Time10

Total Time10

Course: Recipes

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 400kcal

Author: Andrea

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, 1/4 cup of olive oil, and the butter.
Pulse/blend until a coarse mixture forms, then add the remaining 1/4 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.

Notes

Pesto freezes really well. Just blend it without the cheese and then place it into airtight containers. Freeze for up to 3 months. When you're ready to use it, thaw it and then stir in the cheese.

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.

Reheating is not recommended as it can alter the texture and flavor; instead, bring it to room temperature before serving.

Nutrition