Homemade Basil Pesto Recipe
Made with fresh basil, toasted pine nuts, parmesan, garlic, lemon, and olive oil, this basil pesto recipe is bright, flavorful, and easy to make in just a few minutes. It’s perfect for pasta, sandwiches, chicken, and freezing for later.
Servings: 12
Cost: $5
Equipment
- 1 food processor
- spatula
- measuring spoons
- measuring cups
Ingredients
- 4 ounces pine nuts
- 4 cups fresh basil lightly packed
- 3 garlic cloves
- 1 cup coarsely grated parmesan cheese
- 1 tbsp lemon zest
- 1 cup olive oil
- kosher salt and fresh ground pepper, to taste
Instructions
- Add the pine nuts to a small skillet over medium heat and toast until lightly golden brown and fragrant, about 2 to 3 minutes. Set aside to cool slightly.
- In the bowl of a food processor, add half of the pine nuts, 3 cups of basil, 2 garlic cloves, 1/2 cup of parmesan, and the lemon zest. Process for about 30 seconds, or until finely chopped.
- With the food processor running on low speed, slowly drizzle in 3/4 cup of olive oil and continue processing until a loose, mostly smooth paste begins to form. Stop and scrape down the sides of the bowl as needed.
- Add the remaining pine nuts, basil, garlic, and parmesan to the bowl. Pulse until combined but still slightly textured.
- Transfer the pesto to a bowl with a rubber spatula and stir in the remaining olive oil. Season with kosher salt and black pepper to taste.
- Store the basil pesto in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Video
Notes
- Walnuts can be used instead of pine nuts.
- For a brighter flavor, don’t skip the lemon zest.
- Use fresh, vibrant basil leaves for the best color and flavor.
- To help prevent the pesto from oxidizing, smooth the surface and add a thin layer of olive oil before storing.
- To freeze, spoon the pesto into ice cube trays and freeze until firm. Transfer the cubes to a freezer bag or airtight container.
- Freeze for up to 3 months for the best flavor.
- Walnuts work well as a substitute for pine nuts.
- For the best texture, avoid over-processing the pesto into a completely smooth paste.
Nutrition
Calories: 115kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 134mg | Potassium: 90mg | Fiber: 0g | Sugar: 0g | Vitamin A: 485IU | Vitamin C: 2.4mg | Calcium: 116mg | Iron: 0.8mg