Homemade Basil Pesto
This classic, homemade basil pesto recipe is made with only 5 ingredients. This is a perfect recipe to replace your store-bought pesto.
I have to say nothing beats the power-packed flavor of fresh pesto! You guys will agree with me on this one. Who doesn’t love the smell of this herb and all the flavor it brings to dishes? And who doesn’t enjoy a delicious pesto basil bruschetta with diced tomatoes on top? Or a tasty chicken pesto basil lasagna? Mmm.. Yummy!! We all have lots of reasons to love pesto. So, today I brought to you a homemade basil pesto recipe that you will be able to use in so many dishes and also it will be a lifesaver for those busy weeknights. There are many super easy and fast recipes to make with pesto. For example, I love to cook whole wheat pasta and simply add some basil pesto. Done! Dinner is ready in last than 20 mins.
This homemade basil pesto recipe is very easy to make and you only need 5 ingredients. It is definitely a good alternative for a store-bought product. This tastes beyond better than any processed pesto you can buy. Why? Because it is so fresh and full of fragrance. Another thing I really like about this recipe is that you can control exactly how runny or thick you want your pesto to be. What you need to do is just to add olive oil until you get the desired consistency.
So, I hope you give this homemade basil pesto recipe a try and let me know how was it. Enjoy!
How to Make Homemade Basil Pesto
Ingredients
- 2 cups fresh basil leaves
- ½ cup parmesan cheese
- ¼ cup pine nuts
- 2 garlic cloves
- ½ cup extra-virgin olive oil
- salt and fresh ground black pepper
Instructions
- Combine basil, pine nuts, garlic, and parmesan cheese in food processor.
- Pulse the ingredients until combined.
- Slowly pour in olive oil while running food processor.
- Add salt and pepper to taste.
Nutrition Information
Amount per serving (1/20) — Calories: 61, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 2mg, Sodium: 66mg, Potassium: 9mg, Carbohydrates: 1g, Protein: 1g, Vitamin A: 350%, Calcium: 220%If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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I’ve made so many different types of fresh pesto, but I’m just realizing that I’ve never made fresh basil pesto! I definitely need to try it!
How long does fresh made basil pesto last in the fridge for? I don’t wanna make a jars worth and then have to bin it coz I couldn’t use it fast enough. I love basil pesto but not sure I’d use it fast enough
Hi, Suzan. Thanks for your question. It can last for about one week in the fridge.
HI! I have tons of basil, so I want to make a lot of pesto. Can I put it in ziplock bags and freeze it until needed?
Yes, you can 😉
Hmmm not sure how I’d use up that much pesto in one week. Thanks. Still will try it and just how it in all my dishes lol
I was excited to read your recipe for home made pesto, and printed it, only to find that I needed a food processor, in order to make it. I don’t have one, but I do have a blender. will that work?
Do you need to toast the pine nuts?
No you don’t need to toast it, but if you prefer you can 😉
Approx. how much does this make after all blended together? Thanks!
I just made this recipe, but tastes a tad bitter. What can I do correct this?
You can reduce the amount of basil in the recipe and add more olive oil.