Basil is abundant right now, and when it is, this is the first thing I make.
A proper pesto should be bright, fresh and glossy. It should smell of good olive oil and real Parmesan. It should feel generous when you spoon it from the bowl.
This Ultimate Vibrant Basil Pesto Recipe is the one I return to every summer. It is simple, but two small details change everything.
If you’ve ever made pesto that turned a little dark or dull, this technique will help.
Before blending, soak your basil leaves briefly in iced water. This cleans them beautifully and helps preserve that vibrant green colour. Drain thoroughly and squeeze completely dry before using.
It is a small step. It makes a noticeable difference.
The second detail comes when you serve it with pasta. Always reserve some of your pasta cooking water. That starchy water turns pesto from thick and clumpy into silky and beautifully coated. I share more about this in my pesto pasta recipe here.
Once you know these two things, pesto becomes both vibrant & more delicious.
This is a classic Genovese-style pesto using basil, nuts, parmesan, garlic and good extra virgin olive oil.
You will find the full ingredient list and step-by-step method in the recipe card below.
A few notes before you begin:
Toasting the nuts deepens the flavour.
Use freshly cracked black pepper.
Parmigiano Reggiano gives the cleanest flavour, but a good quality parmesan works well.
Pour the olive oil in slowly while blending so the pesto emulsifies properly.
The texture should be smooth but not soupy. Spoonable. Fragrant.
Stir through hot pasta with reserved cooking water
Go a step further and no wmake a delicious pesto pasta salad lunches and dinners (I like to add):
A handful of rocket (or spinach) leaves
200 g cherry tomatoes, halved
1 lemon, zest of 1 lemon and juice of half a lemon
A handful of pitted olives
400 g tin chickpeas, rinsed well and strained
Spoon over grilled vegetables
Spread onto sourdough before adding burrata (AMAZING!!!)
If you’re specifically looking for pasta instructions, I’ve written a separate post:
Silky Pesto Pasta Using Fresh Basil Pesto
If you don’t have a food processor, you can make pesto in a Nutribullet or blender or stick blender. If using one of these -Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
Storage
Store in an airtight container in the fridge for 3–4 days. A thin layer of olive oil over the surface helps maintain colour.
It freezes well too – for up to three months.
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