Homemade Pesto Recipe
Fresh basil pesto made in 10 minutes with simple ingredients—perfect for pasta, sandwiches, and more.
Servings: 8
Calories: 180kcal
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup freshly grated Parmesan cheese
- ⅓ cup pine nuts
- 2 garlic cloves
- ½ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Wash and thoroughly dry the basil leaves. Peel the garlic cloves and grate the Parmesan cheese.
- Add the basil, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and black pepper to a food processor.
- Pulse several times until the ingredients are finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
- Taste the pesto and adjust with additional salt, pepper, Parmesan cheese, or lemon juice if needed.
- Transfer the pesto to an airtight container or jar. Pour a thin layer of olive oil over the surface to help keep it fresh and vibrant. Refrigerate or use immediately.
Notes
- Fresh basil produces the brightest flavor and color.
- Toast the pine nuts for a richer, nuttier taste.
- Use freshly grated Parmesan for the best texture.
- Don't over-process if you prefer a chunkier pesto.
- Freeze pesto in ice cube trays for convenient portions.
- Cover the surface with olive oil before storing to help prevent browning.
Nutrition (Per Serving)
- Calories: 180 kcal
- Carbohydrates: 2g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 6mg
- Sodium: 170mg
- Potassium: 95mg
- Fiber: 1g
- Sugar: 0g
- Vitamin A: 18% DV
- Vitamin C: 8% DV
- Calcium: 12% DV
- Iron: 4% DV