This Classic Basil Pesto recipe by Giada De Laurentiis is the most basic, most traditional basil-based pesto that was invented in Genoa, in northern Italy; prepared with fresh basil leaves, toasted pine nuts, garlic, kosher salt, and grated Parmesan cheese.

To make Giada’s Classic Basil Pesto, you blend fresh basil, pine nuts, garlic, salt, and pepper. Then, gradually add olive oil until you get a smooth consistency, and mix in the Parmesan cheese. The entire process takes about 15 minutes, and you can make it ahead of time.

Different types of basil will give your pesto unique flavors, so feel free to experiment. Just make sure to use fresh, crisp basil, not wilted or soggy.

Giada De Laurentiis Classic Basil Pesto Ingredients

• 2 cups of fresh basil leaves, packed
• 1/4 cup of toasted pine nuts
• 1 garlic clove
• 1/2 teaspoon of kosher salt, plus more to taste
• 1/4 teaspoon of ground black pepper, plus more to taste
• 2/3 cup of olive oil
• 1/2 cup of grated Parmesan cheese
• Short pasta for serving

How To Make Giada De Laurentiis Classic Basil Pesto

1. Blend the Ingredients: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
2. Add the Oil Gradually: With the blender still running, gradually add the olive oil to the mixture to form a smooth and thick consistency, ensuring all ingredients are well combined.
3. Transfer and Mix in Cheese: Transfer the blended pesto mixture to a medium bowl and stir in the grated Parmesan cheese, making sure it is thoroughly mixed.
4. Season to Taste: Adjust the seasoning by adding more salt and pepper if needed, ensuring the pesto suits your taste preferences.
5. Store and Serve: You can make the pesto up to 2 days ahead. Cover and refrigerate it until ready to use. When serving, toss the pesto with your favorite short pasta and enjoy!

How Can I Make My Pesto Creamier?

If you prefer a creamier pesto, add a little more Parmesan cheese or a spoonful of ricotta. This adds a rich, velvety texture to your Basil Pesto, making it even more indulgent.

Recipe Tips

• Use Fresh Basil: Always use fresh basil leaves for the best flavor. Avoid using dried basil, as it won’t give the same vibrant taste and color to your pesto. Trust me, fresh basil makes all the difference!
• Control the Garlic: Start with one garlic clove and add more if you like a stronger garlic flavor. Too much garlic can overpower the delicate basil, so it’s better to start small and adjust.
• Keep the Pesto Green: To keep your pesto bright green, blanch the basil leaves for a few seconds and then shock them in ice water. This step keeps the pesto looking fresh and vibrant.

Recipe Variations

• Nut-Free Version: Replace pine nuts with sunflower seeds or pumpkin seeds for a nut-free pesto. It’s a great alternative if you have nut allergies and still want to enjoy homemade pesto.
• Vegan Pesto: Substitute the Parmesan cheese with nutritional yeast for a vegan-friendly pesto. It gives a cheesy flavor without using any dairy products. You won’t miss the cheese at all!
• Spicy Pesto: Add a pinch of red pepper flakes or a small chopped chili to the blender. This adds a nice kick to your pesto, perfect for those who like a bit of heat in their dishes.

What To Serve With Basil Pesto

Serve your Basil Pesto with roasted garlic bread, grilled chicken skewers, cherry tomato salad, parmesan crisps, and baked zucchini fries.

You can also pair it with creamy mashed potatoes, herbed couscous, or a fresh cucumber and feta salad for a delightful meal.

How To Store Leftover Classic Basil Pesto

In The Fridge:

Transfer the leftover pesto to an airtight container, ensuring there is a thin layer of olive oil on top to prevent browning. Store it in the fridge for up to 5 days, and always use a clean spoon to scoop out the pesto to maintain its freshness.

In The Freezer:

To freeze the pesto, spoon it into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a zip-top bag and store them for up to 3 months. Thaw the desired amount in the fridge before using it in your recipes.

Check out More Giada Recipes:

• Giada Avocado Hummus With Crispy Pita Chips
• Giada De Laurentiis Arugula Pesto
• Giada De Laurentiis Bechamel Sauce