Fresh basil pesto in a bowl with pine nuts, parmesan and extra virgin olive oil

Valèvida's Signature Pesto

Sauce • Mediterranean • Make-Ahead

Bright basil, toasted nuts, Parmesan, and Valèvida EVOO—blended into a silky pesto that tastes like summer and keeps beautifully.

Prep10 minutes
Cook3 minutes
Total~15 minutes
Makes~1 cup

Instructions

  1. Toast nuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Cool briefly.
  2. In a food processor, pulse garlic and nuts until finely chopped.
  3. Add basil, Parmesan, and salt. Pulse until the basil is broken down, scraping the sides as needed.
  4. With the processor running, slowly stream in Valèvida EVOO until smooth and spoonable.
  5. Add lemon juice (if using). If needed, add 1–2 tbsp ice-cold water to loosen.
  6. Taste and adjust salt, pepper, and lemon. Finish with a small drizzle of Valèvida over the top.

Serving idea: Toss with hot pasta, spoon over eggs, spread on toast, or swirl into soups.

Storage

  • Refrigerate: store in a jar with a thin layer of EVOO on top for 5–7 days.
  • Freeze: portion into an ice cube tray; freeze, then store cubes in a bag for up to 3 months.
  • Brighten leftovers: stir in a squeeze of lemon and a drizzle of Valèvida before serving.

Valèvida Note

Pesto is a perfect example of EVOO as the base—not just the finish. Valèvida carries basil’s aroma, rounds the garlic, and gives pesto its silky, spoonable texture.

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