Homemade Basil Pesto

Homemade Basil Pesto

Bright basil, garlic, and pine nuts blend into a rich, fragrant sauce in minutes.

Total 10 min Makes 16 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

This classic Genovese-style pesto pairs fresh basil with garlic, pine nuts, and Parmesan, bound together with olive oil for a fragrant, slightly nutty sauce. Toss it with warm pasta, spread it on sandwiches, or dollop it over grilled vegetables and roasted chicken. Making it at home lets you control the garlic and salt levels while preserving the vibrant green color and fresh aroma that jarred versions often lack.

Ingredients

  • 4 cups fresh basil leaves, packed
  • 1/2 cup pine nuts
  • 3 cloves garlic, peeled
  • 3/4 cup extra-virgin olive oil
  • 2/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Method

  1. In a dry skillet over medium-low heat, toast the pine nuts for 2 to 3 minutes, shaking the pan often, until golden and fragrant. Remove and let cool slightly.

  2. Rinse the basil leaves and pat completely dry with a towel or salad spinner.

  3. In a food processor, combine the toasted pine nuts and garlic cloves. Pulse 5 to 6 times until coarsely chopped.

  4. Add the basil leaves to the processor and pulse several times until finely chopped.

  5. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth, slightly textured paste.

  6. Transfer the pesto to a bowl and stir in the Parmesan cheese, salt, pepper, and lemon juice until evenly combined.

  7. Taste and adjust salt or lemon juice as needed. Use immediately or transfer to an airtight container, topping with a thin layer of olive oil to preserve the color before refrigerating.

Rate this recipe

★ 3.9 (1)

Homemade Basil Pesto

This classic Genovese-style pesto pairs fresh basil with garlic, pine nuts, and Parmesan, bound together with olive oil for a fragrant, slightly nutty sauce. Toss it with warm pasta, spread it on sandwiches, or dollop it over grilled vegetables and roasted chicken. Making it at home lets you control the garlic and salt levels while preserving the vibrant green color and fresh aroma that jarred versions often lack.

10 min 16 oz 190 cal

Ingredients

  • 4 cups fresh basil leaves, packed
  • 1/2 cup pine nuts
  • 3 cloves garlic, peeled
  • 3/4 cup extra-virgin olive oil
  • 2/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Method

  1. 1

    In a dry skillet over medium-low heat, toast the pine nuts for 2 to 3 minutes, shaking the pan often, until golden and fragrant. Remove and let cool slightly.

  2. 2

    Rinse the basil leaves and pat completely dry with a towel or salad spinner.

  3. 3

    In a food processor, combine the toasted pine nuts and garlic cloves. Pulse 5 to 6 times until coarsely chopped.

  4. 4

    Add the basil leaves to the processor and pulse several times until finely chopped.

  5. 5

    With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth, slightly textured paste.

  6. 6

    Transfer the pesto to a bowl and stir in the Parmesan cheese, salt, pepper, and lemon juice until evenly combined.

  7. 7

    Taste and adjust salt or lemon juice as needed. Use immediately or transfer to an airtight container, topping with a thin layer of olive oil to preserve the color before refrigerating.