Homemade Basil Pesto

Imagine, your senses burst into life as the heady aroma of fresh basil leaves melds with the robust tanginess of high-quality extra virgin olive oil. This is not your everyday pesto sauce, it's a homemade recipe that will ignite the gourmand in you.

I love pesto! I don’t know how many more ways I can say this, but I really love pesto! I use pesto as a pizza base, a salad dressing, a dip for crisps and vegetable sticks, a pasta sauce, and pretty much anything you can think of!

And it’s so easy to make. Literally, all you need is a food processor. A taste of this simple recipe starts with an explosion of pine nuts' subtle sweetness, quickly followed by a bold garlic punch. A sequel of vibrant lemon zest adds that unexpected twist, keeping your palate intrigued. Now, brace yourself as the main protagonist takes the stage - the red chilli flakes. Woo! This fiery character lends a spicy kick that dances on your tongue and keeps you coming back for more. However, if your tongue prefers a less audacious performance, substitute the red chilli flakes with black pepper to ensure it’s no less delicious but just right for your palate.

I promise, your taste buds will thank you. This homemade basil pesto recipe isn't just a condiment. It can be anything you want it to be, one delicious spoonful at a time.

Yield: 12-16

Author: Mae

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Homemade Spicy Basil Pesto

Cooking will never be the same and your taste buds will thank you. This homemade basil pesto recipe isn't just a condiment, it's an adventure that plays out inside your mouth. It's time you elevate your culinary journey, one delicious spoonful at a time.

Prep time: 10 MinTotal time: 10 Min

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Ingredients

• 2 packed cups fresh basil leaves
• 1/3 cup pine nuts
• 5 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons lemon juice
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon red chilli flakes or more to taste (replace with black pepper if you don't need the spicy kick)

Instructions

1. Wash and dry the basil leaves, lightly absorbing the water with paper towels
2. In a food processor, add the basil leaves, pine nuts, garlic and lemon juice. Pulse until mixed and broken down into small chunks.
3. Turn the food processor down to low speed, and slowly pour in the extra virgin olive oil, mixing until combined and smooth, careful not to overmix.
4. Add and stir in the parmesan cheese and season with salt and pepper to taste. Mix to combine. Add extra olive oil if you feel your pesto is too thick.
5. Store: Transfer the pesto to a mason jar and keep it fresh by adding a layer of olive oil on top. Cover the jar tightly and refrigerate. This can last for up to two weeks, as long as with each use, you replenish the thin layer of extra virgin olive oil on top.

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I’d love to see your pesto sauce, whether you make it just like this or if you add a special twist. Please share and let me know how you found the recipe! :)