Pesto is one of my favorite ways to add flavor to a dish. I make this 5 minute simple basil pesto recipe almost weekly while we have fresh basil growing in our garden. Especially in late summer as the basil is at its peak, making basil pesto is a great way to prolong the sunkissed feeling of summer.
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Salads become exciting with a spoonful of pesto in the dressing. A plate full of pasta needs only a tablespoon of Pesto and a drizzle of olive oil to feel like vacation on a plate. Top your Vegetarian Minestrone soup with pesto and you have a delicious meal in a bowl!
Not to mention how grilled chicken, fish or veggies are elevated to the status of a Mediterranean feast by pesto!
This recipe for making pesto is actually less intimidating than I originally thought and the end result is so much fresher and brighter than store bought jars of pesto. Italians will dispute this recipe as they like to add more ingredients to their pesto, but, as you know, I am always looking for the simplest, easiest way to make a flavorful, delicious dish for my family.
Le Chef's grandmother, Mamie, shared her recipe with us that I have made time and time again and I am happy to share with you here.
Mamie's 5 minute Simple Basil Pesto recipe:
Equipment Needed:
Food processor (Here is the Kitchen Aid hand blender I have been using for the past 8 years - it is ideal for storing in small kitchens like mine and has helped me to make everything from pesto to creamy soups to hummus to baby food.
A glass jar for storing the pesto in the fridge (I like to repurpose our Bonne Maman jam jars)
Extend the life of your pesto
Le Chef's Wife Tip: Treat your pesto like a sourdough starter and keep feeding it - it will last much longer. I add olive oil to my pesto jar after every serving and it stretches out the life and the enjoyment of your pesto.
This recipe is quite concentrated so you can really get many more helpings by stretching it out…A necessary thing when your husband eats pesto at an impressive rate!
It's effortless elegance in a jar. With just fresh basil, garlic, pine nuts, Parmesan, and olive oil blended in minutes, this pesto brings a sunny burst of flavor-whether swirled into pasta, drizzled over veggies, or smeared on toast. It's like a little vacation on your plate
Not at all! A simple food processor (or hand blender, if your kitchen is cozy like mine) is all you need. I even reuse Bonne Maman jam jars to store it in the fridge-practical and charming.
Oh, everywhere! Stir it into salads, toss it with pasta and a drizzle of olive oil, or spoon it onto grilled chicken, fish, or roasted vegetables for a Mediterranean twist. It instantly elevates everyday meals.
Looking for yummy recipes to make with your pesto?
Check out my Salade Nicois and Soupe au Pistou recipes for authentic French Riviera flavors. Pesto is also a great to slather on a Fresh baked baguette for a delicious open face sandwich with fresh tomatoes and mozzarella cheese.
Le Chef's Wife Tip: Treat your pesto like a sourdough starter and keep feeding it - it will last much longer. I add olive oil to my pesto jar after every serving and it stretches out the life and the enjoyment of your pesto.
This recipe is quite concentrated so you can really get many more helpings by stretching it out…A necessary thing when your husband eats pesto at an impressive rate!
I would love to know if you try this recipe and which dishes you like to add pesto to.
Follow me on Instagram or Pinterest for recipe and French Riviera lifestyle inspirations .
Au Plaisir,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (7 and 5) and I run a marketing company in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
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5 minute Simple Basil Pesto Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups fresh pesto 1x
- Category: starters
- Cuisine: French
Description
A simple Basil pesto recipe to add a burst of summertime flavor to your dishes. This recipe can be made in minutes and reminds me of the South of France.
Ingredients
- 6 cloves of garlic, peeled and sliced in half
- 4 Cups of fresh Basil leaves (washed, dried and removed from the stalk - drying is an important step here - you don't want watered down pesto!)
- 1 cup of extra virgin olive oil
- ¾ of a cup of pine nuts
- 1 cup of fresh shaved parmesan (you can use the desiccated kind if you are in a pinch, but fresh parmesan cheese tastes so much better!)
- Pinch of salt and pepper (the parmesan is salty enough - you don't need to add much more salt)
Instructions
Pulse the garlic a few times in the food processor. Add half the basil and half the olive oil. Pulse until finely chopped. Add the remaining basil, olive oil, parmesan cheese, pine nuts, salt & pepper. Blend until everything is well chopped an all the ingredients are nicely integrated. Your pesto should be a bright green color.
Voila! It is that simple. Transfer immediately to a jar and store in the fridge.
Notes
Le Chef's Wife Tip: Treat your pesto like a sourdough starter and keep feeding it - it will last much longer. I add olive oil to my pesto jar after every serving and it stretches out the life and the enjoyment of your pesto. This recipe is quite concentrated so you can really get many more helpings by stretching it out…A necessary thing when your husband eats pesto at an impressive rate!
Check out my Salade Nicois and Soupe au Pistou recipes for authentic French Riviera flavors. Pesto is also a great to slather on a Fresh baked baguette for a delicious open face sandwich with fresh tomatoes and mozzarella cheese.
Puhh Watt says
This feels very flexible and approachable. Now that basil is in season, it's my go-to sauce because it's simple, tasty, and incredibly adaptable. I appreciate you bringing such a straightforward yet delicious flavor to the table, Anina. I will definitely be making this again and again!
David says
It looks so fresh I can almost taste it. How fine do you recommend it be processed? To a creamy texture, or with some visible bits left? 🙂