Homemade Basil Pesto Recipe
Learn how to make Homemade Pesto with fresh basil, garlic, Parmesan cheese, toasted pine nuts, and olive oil. This quick and classic pesto recipe is perfect for pasta, pizza, sandwiches, or freezing for later!
Servings: 4 servings
Ingredients
- ½ cup pine nuts
- 3-4 cloves garlic*
- 1 lemon juiced (about 2-3 tablespoons)
- 3 cups fresh basil leaves tightly packed
- ⅓ cup parmesan cheese grated or shredded
- ⅓ cup extra virgin olive oil plus more as desired
Instructions
- Add the pine nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are broken up – about 10 times.
- Next, add the basil and parmesan and pulse until the basil is broken into small pieces – about 10 pulses.
- With the food processor on low speed, slowly drizzle in ⅓ cup of olive oil. Add more olive oil as desired for a smoother consistency.
- Season with salt and pepper to taste.
Notes
Garlic: you can leave it out all together or just add in as much as you'd like. I typically like a lot but anywhere between 1-5 cloves would work well.
Storage: Homemade pesto will stay fresh for about 5–7 days in an airtight container. Press a thin layer of olive oil on top to help prevent browning.
Nutrition
Calories: 321kcal | Carbohydrates: 6g | Protein: 6g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 6mg | Sodium: 136mg | Potassium: 208mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1026IU | Vitamin C: 18mg | Calcium: 145mg | Iron: 2mg
