How to Make 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.
Servings 20 teaspoons
Calories 61kcal
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.
Notes
- Make sure the pinenuts are fresh as they will taste bitter if not.
- Add more olive oil if you'd like for the pesto to be more runny. Use less oil if you'd like a thicker pesto.
- Make sure to use a good quality oil as you will be able to taste the oil.
- To store: Store leftover pesto in the refrigerator in an airtight container for up to 1 week.
- To freeze: Freeze homemade pesto in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1/20 | Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 66mg | Potassium: 9mg