Basil Pesto Recipe With Variations

When it comes to the classic Mediterranean pesto recipe, quality extra virgin olive oil like Morocco Gold is an excellent choice to maximise flavour.

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Basil Pesto Recipe With Variations
  • Serving Amount

    Amount

    4

  • Cooking Time

    Time

    10

  • Type of recipe

    Course

    Starters & Salads

When it comes to the classic Mediterranean pesto recipe, quality extra virgin olive oil like Morocco Gold is an excellent choice to maximise flavour.

While there are thousands of basil pesto recipes out there which are great with our cold-pressed olive oil, we had to pick our favourite – so we did, and here it is!

This wonderful insight from Loveandlemons sets you up with the classic recipe for basic basil pesto with the added bonus of lots of great ideas for variations and taste alternatives. 

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Ingredients

Total

30
  1. 1/2 cup toasted pine nuts
  2. 2 tablespoons lemon juice
  3. 1 small garlic clove
  4. 1/4 teaspoon sea salt
  5. Freshly ground black pepper
  6. 2 cups basil leaves
  7. 1/4 cup extra-virgin olive oil, more for a smoother pesto
  8. 1/4 cup grated parmesan cheese, optional

Variation: replace the basil with

  1. Mint
  2. Cilantro
  3. Parsley
  4. Spinach
  1. 1 cup arugula
  2. 1 cup chopped kale
  3. 1 cup cubed raw zucchini
  4. 4 artichoke hearts
  5. 1 roasted red pepper
  6. 1/2 an avocado
  7. 1/2 cup kale stems, boil until soft

Variation: replace the pine nuts with:

  1. Walnuts
  2. Pistachios
  3. Almonds
  4. Pecans
  5. Pepitas
  6. Hemp Seeds
  1. Nutritional yeast, in place of the parmesan
  2. Pinches of red pepper flakes
  3. 1 charred jalapeño
  4. 2 to 4 sun dried tomatoes
  5. Splash of honey or maple syrup, if your pesto is too sharp

Instructions

Total

3
  1. Lets get started on our basil pesto recipe. In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
  2. Add the basil and pulse until combined.
  3. With the food processor running, drizzle in the Morocco Gold extra virgin olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

Morocco Gold Extra Virgin Olive Oil High In Polyphenols & Healthy

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From The Larder

Extra Tips:

Because pesto is such a strong sauce, anything you do to reduce its pungency just a little and steer it toward a sweeter, rounder-flavored sauce will help. That includes selecting a good, extra virgin olive oil; using Pecorino Sardo cheese instead of Romano; and not toasting the pine nuts.

  1. Use young, fresh basil and treat it gently

    2. Basil bruises easily, and bruising leads to bitterness.

    • Choose small, bright green leaves.
    • Rinse quickly, pat dry, and keep them cool until blending.
    • Avoid over processing — the longer basil is pulverised, the darker and more bitter your pesto becomes.
  1. Balance garlic carefully

    2. Raw garlic is powerful. Too much and it overwhelms the basil; too little and the pesto tastes flat.

    • Start with half a clove, taste, then adjust.
    • For a sweeter, mellow flavour, briefly roast the garlic or blanch it for 10 seconds.
  1. Choose the right cheese (and grate it yourself)

    2. Freshly grated cheese melts into the pesto far better than pre grated versions.

    • Parmigiano Reggiano gives a salty, nutty backbone.
    • Pecorino Romano adds sharper, tangier depth. Many of the best pestos use a blend of both.
  1. Toast your pine nuts for richer flavour

    2. A quick toast (2–3 minutes in a dry pan) intensifies their sweetness and adds warmth to the pesto. Let them cool before blending so they don’t wilt the basil.

  1. Use a high quality extra virgin olive oil — it makes or breaks the pesto

    2. This is where flavour and texture come together. A premium EVOO, especially one with levels like Morocco Gold, adds:

    • A clean, peppery finish
    • Vibrant grassy notes that complement basil
    • Natural antioxidants that help the pesto stay bright and fresh
    • Add the oil slowly while blending to achieve a silky, cohesive sauce.

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