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Quick Basil Pesto Bliss – Easy 5-Minute Homemade Sauce

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This quick and easy homemade basil pesto is ready in just 5 minutes, using fresh basil, pine nuts, Parmesan, and garlic. It’s a vibrant, flavorful sauce perfect for pasta, sandwiches, and more, and it’s a game-changer for busy weeknights.

Ingredients

Scale
  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Parmesan cheese
  • 2–3 cloves garlic
  • 1/2 cup extra virgin olive oil
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Toast the nuts (optional but recommended): In a small, dry skillet over medium heat, add the pine nuts. Shake the pan frequently, toasting for 2-3 minutes until they are lightly golden and smell nutty. Let them cool for a minute.
  2. Pulse the base: Add the cooled pine nuts and peeled garlic cloves to the bowl of your food processor. Pulse 5-6 times until they are finely chopped.
  3. Add the basil (in batches): Add about half of the fresh basil leaves to the processor. Pulse a few times to break them down. Then, add the remaining basil and pulse again.
  4. Add the cheese & oil: Scrape down the sides of the bowl with your spatula. Add the freshly grated Parmesan cheese. With the motor running, slowly drizzle in the extra virgin olive oil through the feed tube. Let it run for about 30-45 seconds, or until the mixture is smooth and creamy. Stop and scrape down the sides once more.
  5. Season & finish: Add a pinch of salt, a few cracks of black pepper, and the squeeze of lemon juice (if using). Pulse a couple of times just to combine. Taste and adjust seasoning as needed.
  6. Serve or store: Transfer the pesto to a bowl or a jar. If not using immediately, press a piece of plastic wrap directly onto the surface of the pesto to prevent browning.

Notes

For extra green color, blanch basil leaves in boiling water for 10 seconds, then plunge into an ice bath before using. Toast nuts for deeper flavor. Season at the end as Parmesan is salty. Use a light hand with garlic. Pesto can be stored in the fridge for up to a week or frozen for up to 3 months.

Nutrition

Keywords: basil pesto, homemade pesto, easy pesto, 5-minute pesto, quick pesto, fresh pesto, Italian sauce, vegetarian, gluten-free

Find it online: https://chloeplate.com/quick-basil-pesto-bliss-easy-5-minute-homemade-sauce/