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Whip up Quick & Easy Batch Pesto in no time! Bursting with fresh, zesty flavors, this versatile sauce is your new kitchen hero—perfect for pasta, sandwiches, or whatever you’re craving.
Every time I catch the scent of fresh basil, I’m instantly transported back to my grandmother’s kitchen. She would stand by the counter, patiently grinding basil, garlic, and pine nuts with her mortar and pestle, filling the air with that unmistakable aroma of pesto in the making. Those were the moments when cooking felt like magic.
Inspired by her, I created my Quick & Easy Batch Pesto recipe—a nod to those cherished memories, but with a modern twist to save time. This vibrant green sauce brings all the flavor of her traditional pesto to everything from pasta to sandwiches, with none of the fuss. It’s my way of sharing a bit of her love and tradition with my own family and friends. Now, every time I smell basil, I feel like she’s right there with me, stirring up a little homemade magic.
Why This Recipe Works
- Ready in Minutes: A fresh, flavorful sauce in just 10 minutes—perfect for busy days.
- Versatile Uses: Toss it with pasta, spread it on sandwiches, or drizzle over grilled veggies.
- Customizable: Use pine nuts, walnuts, or almonds, and tweak the flavor with lemon or spice.
Ingredient Notes
- Fresh Basil
- Best Choice: Look for bright green leaves without any wilting.
- Substitutions: Try arugula, spinach, or even kale for a twist.
- Where to Find: Usually in the produce section near fresh herbs.
- Pine Nuts
- Best Choice: Toast them lightly for extra depth of flavor.
- Substitutions: Use walnuts, almonds, or sunflower seeds.
- Where to Find: Check the baking or bulk nut aisle.
- Parmesan Cheese
- Best Choice: Freshly grated Parmesan for optimal flavor.
- Substitutions: Pecorino Romano or nutritional yeast for a vegan option.
- Where to Find: Refrigerated section near specialty cheeses.
- Garlic
- Best Choice: Fresh, firm cloves for bold flavor.
- Substitutions: Garlic powder (start with 1/4 teaspoon).
- Where to Find: Produce aisle.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Wash and dry 2 cups (50g) of fresh basil leaves. Peel 2 garlic cloves and toast 1/3 cup (40g) of pine nuts (optional).
Blend the Base:
Add basil, garlic, pine nuts, and 1/2 cup (50g) grated Parmesan to a food processor. Pulse until finely chopped.
Add Olive Oil:
With the processor running, drizzle in 1/2 cup (120ml) of olive oil until smooth
Season and Adjust:
Mix in 1/2 teaspoon salt, 1/4 teaspoon pepper, and optional juice of 1/2 lemon. Blend briefly.
Serve or Store:
Use immediately or store in an airtight container, covering with olive oil to prevent browning. Refrigerate up to 1 week or freeze.
Erren’s Top Tips
- Use Fresh Ingredients – Fresh basil, good-quality olive oil, and freshly grated Parmesan are key for vibrant pesto. Avoid dried herbs or pre-grated cheese.
- Toast the Nuts – Toast pine nuts or other nuts before blending to bring out their natural flavor and add depth to your pesto.
- Blend in Stages – Start with the nuts, garlic, and cheese, then gradually add basil and olive oil to achieve a smooth consistency without bitterness.
- Add Lemon for Balance – A splash of lemon juice brightens the pesto and helps maintain its bright green color while balancing the rich flavors.
- Store Properly – Keep pesto in an airtight container and cover with olive oil to prevent browning. For longer storage, freeze in portions.
- Add a touch of red pepper flakes for an added spicy kick.
- Freeze in ice cube trays for single servings.
Storage & Freezing Instructions ❄
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze in small portions (e.g., ice cube trays) for up to 3 months. Thaw in the fridge overnight before use.
Rate This Recipe
Recipe
Quick & Easy Batch Pesto
Ingredients
- 2 cups fresh basil leaves (packed)
- ⅓ cup pine nuts (or substitute with walnuts or almonds)
- ½ cup Parmesan cheese (grated)
- 2 clove garlic
- ½ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: Juice of 1/2 lemon (about 1 tablespoon for brightness)
Instructions
- Add the basil leaves, pine nuts, Parmesan cheese, and garlic to a food processor or blender. Pulse until the mixture is finely chopped. With the machine running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Season with salt and pepper to taste, and blend briefly to combine. If desired, add the lemon juice for a hint of acidity.
- Store in an airtight container and refrigerate for up to a week or freeze for later use.
Tips
- Add a touch of red pepper flakes for spice.
- Freeze in ice cube trays for single servings.
- Scrape down the food processor to ensure even blending.
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