Go Back
+ servings

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. 
Course Sauces
Cuisine American
Keyword gluten-free, healthy, how to, low-carb, Special Diet, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 20 teaspoons
Calories 61kcal



  • 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.


  • 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. 


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