Description
This Easy Homemade Southern Basil Pesto is a fresh, flavorful sauce made with aromatic basil, toasted pecans for a Southern twist, garlic, Parmesan cheese, and olive oil. Perfect for tossing with pasta, spreading on sandwiches, or dolloping on grilled meats and vegetables, this pesto offers a rich, nutty, and vibrant taste that’s quick to prepare.
Ingredients
Scale
Ingredients
- 2 cups packed fresh basil leaves
- Pinch of kosher salt
- 1 teaspoon fresh lemon juice
- 1/4 cup toasted pecans (or toasted pine nuts)
- 2 large garlic cloves, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
Instructions
- Prepare the basil: Rinse and drain the basil leaves thoroughly, discarding any tough or woody stems to ensure a smooth pesto texture.
- Combine ingredients: Place the basil leaves, a pinch of kosher salt, fresh lemon juice, toasted pecans (or pine nuts), chopped garlic, and grated Parmesan cheese into a food processor fitted with a steel blade. Pulse the mixture until the ingredients are finely chopped and evenly combined.
- Add olive oil: With the food processor running, gradually pour in the olive oil in a slow, steady stream until the mixture forms a loose, creamy paste characteristic of pesto.
- Store the pesto: Transfer the pesto to an airtight container and refrigerate for up to three days. For longer storage, freeze for 2-3 months in a suitable freezer-safe container or ice cube trays.
Notes
- For authentic Southern flavor, use toasted pecans instead of traditional pine nuts.
- Adjust the garlic quantity based on your preference for pungency.
- If the pesto is too thick, add a little more olive oil to reach desired consistency.
- Use fresh basil for the best flavor; dried basil will not yield the same vibrant taste.
- This pesto freezes well—consider portioning it into ice cube trays for easy use later.
