Classic Basil Pesto | How to make Classic Basil Pesto

By BetterButter Editorial  |  23rd May 2016  |  
5.0 from 2 reviews Rate It!
  • Classic Basil Pesto, How to make Classic Basil Pesto
Classic Basil Pestoby BetterButter Editorial
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Video for key ingredients

  • How to make Pesto

About Classic Basil Pesto Recipe

A super simple recipe that barely takes any time to make. The only thing you need is to grate that cheese.

Classic Basil Pesto is a delicious dish which is liked by people of all age groups. Classic Basil Pesto by BetterButter Editorial has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Classic Basil Pesto at many restaurants and you can also prepare this at home. This authentic and mouthwatering Classic Basil Pesto takes 10 minutes for the preparation and 2 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Classic Basil Pesto is a good option for you. The flavour of Classic Basil Pesto is tempting and you will enjoy each bite of this. Try this Classic Basil Pesto on weekends and impress your family and friends. You can comment and rate the Classic Basil Pesto recipe on the page below.

Classic Basil Pesto

Ingredients to make Classic Basil Pesto

  • 6 cups gently packed basil leaves
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese, or any other hard cheese
  • 1 to 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/4 to 1/2 cup extra-virgin olive oil
  • a squeeze of lemon juice

How to make Classic Basil Pesto

  1. Blend half the basil with the nuts, cheese, and garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.
  2. Blend in the rest of the basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
  3. Stream in the olive oil: With the blender running, stream in the olive oil. Continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
  4. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

Reviews for Classic Basil Pesto (2)

Rashmirekha Dasha year ago

thanks a lot

Trishna Gogoi2 years ago