Easy 10 Minute Basil Pesto Recipe

I’ve been growing basil all summer.  With the specific intention to make pesto.  Well, to be fair I’ve also used this in some other recipes, but the main use was going to be to make pesto.  And my pesto recipe is quick and easy.  You don’t need to grow your own basil to make it, you can buy it from the supermarket, either just the leaves in a bag or the live plant.  This recipe for 10-minute basil pesto does just take 10 minutes and it’s quick and easy.  No fuss and very little mess too!

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I’ve grown my basil from seed this year, and then I’ve taken cuttings to get more plants as the summer has gone on.  My guide to growing basil in pots is here.  It’s really simple and it’s an excellent herb to grow because it’s so darned easy to grow.  And you see quick results.  Coriander is a tad more difficult, and much more temperamental, but if you want a quick boost in the growing stakes, then go for basil.

I’ve grown my basil on the windowsills in our porch.  Those windowsills are fabulous, they get great sunshine in the afternoon.  I did try a few days in the greenhouse, but the weather has just been too variable this year for consistent conditions, so I gave up and brought them back in again.  Anyways.  I digress. 

Ingredients & Method for Making 10-minute pesto

Here’s my recipe and method for making pesto in 10 minutes.  Quick.  Easy and delicious.  Once you make your own pesto you’ll find the shop-bought pestos taste somewhat astringent, and don’t look anywhere near as fresh (they’re not of course!)

This recipe makes enough for 2 adults.  And yes, I use a LOT more than I would if I used shop-bought pesto because my pesto isn’t as astringent in taste, it’s so, so fresh.

Ingredients for 10 minute Pesto

• 40 grams of Basil
• 25 grams of pine nuts
• 85 ml of Olive Oil
• Salt and Pepper to Taste
• 35 grams of parmesan – I use shavings, but you can put chunks in, or use grated
• 2 teaspoons of chopped garlic.

What tools do you need to make pesto

You can make this with a pestle and mortar, but to be honest, it’s much easier in a food processor or food chopper.  I just have a small one, about this size, and it fits in 40 grams of basil and all the other ingredients. 

How much pesto does this recipe make?

I’ve chosen 40 grams of basil for my recipe as these proportions make enough for a meal for two people.  That’s standard adult-sized portions of pasta with a good amount of pesto sauce each.  It also happens to fit into my small food chopper, so each time I make it, it’s either fresh for dinner that day, or it goes in the freezer.

How to make a 10-minute pesto

• Strip the basil leaves from the plant and give them a quick wash, shaking off the excess water.
• Toast the pine nuts in a frying pan.  No oil is needed, just shake them or stir them so they don’t burn on one side.  You’re looking for a light brown colour.

• Chop the garlic into smallish chunks (It’s going in the food processor anyway).
• Put all the ingredients – the basil, olive oil, pine nuts, parmesan and garlic into the food processor and whizz for about 15 seconds, take a look. 

• Stir in any escaped bits of cheese or nuts and whizz again for about 15 seconds.
• Taste.  Add salt and pepper.  I find that 2 or 3 grinds of each is fine, but that’s my taste.
• Give the food processor a 5-10 second whizz again to mix it all in.  Check your taste and that’s it.  You’re done.

Your pesto will keep best if

1. You add a covering of olive oil at the top and put it in an airtight container.  I would keep my pesto in the fridge like this for 3 or 4 days.
2. Frozen.  You can freeze pesto in ice cube trays but you should cover the tray even when freezing, as the green of the basil will go brown.  Once they’re frozen, take the pesto cubes out of the ice cube tray and store them in an airtight container or bag in the freezer.  My guide to plastic-free freezer containers is here.
3. I prefer to freeze my pesto in “portion-sized” containers.  I’m currently using small containers so that I can move the pesto out when it’s frozen.  It then goes in an airtight container.  Pesto will freeze for about 6 months without losing its looks or taste.

Enjoy these other recipes from Lets Grow Cook

Final Words on Making 10-Minute Basil Pesto

This is a really satisfying recipe to make.  I feel like I’ve been saving my basil all summer for it.  It’s satisfying because it’s so quick, and easy and makes very little mess.  And I must admit that I love the comments about how fresh it tastes too.  Now all I need to do is dig out our pasta machine and make some fresh pasta too!

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