Homemade basil pesto is more than just a pasta sauce—it’s a vibrant, versatile condiment you’ll want to slather on everything. Spoon it over grilled salmon, swirl it into soups, dollop it on scrambled eggs, or use it as a dip for fritters and toasted bread.
This version comes together easily in a food processor. You can run the machine while slowly drizzling in the oil to achieve a smooth, creamy texture. No processor? A mortar and pestle works too (and brings rustic charm to the task). For the brightest flavor and color, blitz the garlic and pine nuts before adding any basil. That way, the tender leaves stay fresh and green rather than overworked and dull.
Want to riff? Swap in arugula, cilantro, or parsley for the basil. Use pepitas, cashews, or pistachios instead of pine nuts. Try Pecorino Romano in place of Parmesan. You can also thin the sauce with lemon juice or ice water, depending on how you plan to use it.
Have extra basil? Make a big batch and freeze it in ice cube trays to keep that summer flavor in your kitchen all year long.
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