Go Back
Easy Homemade Basil Pesto Recipe

Easy Homemade Basil Pesto Recipe

A classic no-cook basil pesto made with fresh basil, pine nuts, garlic, Parmesan, and extra-virgin olive oil. This recipe yields about 1 cup and takes approximately 10 minutes from start to finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Packed fresh basil leaves, stems removed
  • 1/3 cup Pine nuts
  • 2 cloves Garlic cloves, roughly chopped
  • 1/2 cup Finely grated Parmesan cheese
  • 1/2 cup Extra-virgin olive oil
Seasoning
  • 1/2 teaspoon Fine salt
Optional Finishing Ingredients
  • To taste Freshly ground black pepper
  • 1-2 teaspoons Fresh lemon juice

Method
 

Step-by-Step
  1. Wash the basil leaves and dry them thoroughly. Place the pine nuts and roughly chopped garlic in a food processor, then pulse several times until roughly chopped.
  2. Add the basil leaves and pulse until finely chopped, scraping down the sides of the bowl as needed. Add the Parmesan and salt, then pulse briefly to combine.
  3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a loose, spoonable consistency. Stop processing as soon as the ingredients are combined.
  4. Taste the pesto and adjust with more salt, olive oil, Parmesan, black pepper, or 1 to 2 teaspoons of fresh lemon juice. Serve immediately or refrigerate in an airtight container for up to 5 days.

Notes

For deeper flavor, lightly toast the pine nuts in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently, then cool them before blending. Store refrigerated with plastic wrap pressed directly onto the surface or with a thin layer of olive oil on top. Freeze in small portions or ice-cube trays for approximately 3 months for best quality.