Homemade Basil Pesto

Jarred pesto garnished with fresh basil sprig.

Herby, garlicky, cheesy basil pesto is a classic recipe that adds flavor to soups, sandwiches, pasta and more! Make it in a blender in just 10 minutes!

5 from 1 vote

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Prep Time: 10

Total Time: 10

Servings: 8 servings

Calories: 203kcal

Ingredients

2 cups firmly packed fresh basil leaves
1 cup fresh grated Parmesan cheese
1/4 cup pine nuts (or other nuts of your choice)
3 cloves garlic
1/2 - 3/4 cup olive oil
Salt (to taste)

Instructions

Combine the basil, Parmesan, nuts, and garlic in a food processor or blender. Add 1/2 cup of the olive oil. Blend together until smooth, scraping the sides as needed.
If the mixture is very thick and paste-like, continue to drizzle in a little more oil until the mixture blends easily. Taste, and season with Kosher salt as needed.
Pesto can be used right away or stored in the fridge in a sealed container for up to 1 week. Freeze leftover pesto in a thin layer in a freezer safe bag, layed flat on a baking sheet. Frozen pesto will keep up to 6 months.

Notes

Makes about 1 cup.

Equipment

Cuisinart 11-Cup Food Processor

Course Condiments & Sauces

Cuisine Italian

Keyword homemade basil pesto, homemade pesto, homemade pesto recipe

Nutrition