Homemade Pesto
A fresh and vibrant homemade pesto recipe that’s simple to make and packed with flavor, perfect for pasta, sandwiches, and more.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh basil leaves (packed)
- 2–3 garlic cloves, peeled
- ¼ cup pine nuts (or walnuts, cashews, or almonds)
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Toast the nuts in a dry pan over medium heat for 2–3 minutes until golden.
- Add basil, garlic, nuts, and cheese to your food processor. Pulse 2–3 times.
- Drizzle in olive oil slowly while blending until the mixture becomes smooth but still has texture.
- Taste and season with salt and pepper. For a brighter flavor, add a squeeze of lemon juice.
- Store in an airtight jar with a thin layer of olive oil on top to keep it fresh.
Notes
Homemade pesto can be stored in the fridge for 4-5 days or frozen for up to 6 months. For nut-free versions, substitute sunflower seeds or skip nuts entirely.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg