Pesto I
If you've got fresh basil leaves, packed, pine nuts and parmesan cheese, finely grated, you're most of the way to this vegetarian: about 55 minutes of cooking across 6 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and food processor. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Toast the pine nuts in a dry skillet over medium heat, shaking often, until fragrant and lightly golden, about 3 to 4 minutes, then tip onto a plate to cool.
- Rinse the basil leaves and dry them completely, as excess water will dilute the sauce and dull its color.
- Add the cooled pine nuts and peeled garlic to a food processor and pulse a few times until coarsely chopped.
- Add the basil leaves and grated parmesan, then pulse in short bursts while drizzling in the olive oil through the feed tube until you have a cohesive but still slightly textured paste.
- Scrape down the bowl, season with salt and freshly ground black pepper, and pulse once or twice more to combine; taste and adjust seasoning.
- Use immediately tossed with hot pasta, or transfer to a jar, smooth the top, and cover with a thin film of olive oil before refrigerating for up to 5 days.
You'll use: Frying pan / skillet · Food processor
Ingredient substitutions
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Pesto I take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of parmesan?
Try pecorino. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Pesto I vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pesto I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: BasilPesto.JPG by Ɱ, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.