Homemade Basil Pesto
A fresh, vibrant Italian basil pesto with garlic, Parmesan, toasted nuts, and extra-virgin olive oil. Perfect for pasta, sandwiches, salads, pizza, and more. Ready in 10 minutes and freezer-friendly.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts (or walnuts/almonds)
- 2 cloves garlic, roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1-2 teaspoons fresh lemon juice (optional)
- fine sea salt and black pepper, to taste
Instructions
- If desired, lightly toast the nuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Cool completely.
- Add the cooled nuts and garlic to a food processor and pulse until finely chopped.
- Add basil leaves and Parmesan; pulse in short bursts until the basil is finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified. Scrape down the sides as needed.
- Season with salt, black pepper, and lemon juice (if using); pulse to combine. Taste and adjust seasoning or oil for desired consistency.
- Use immediately or transfer to an airtight container. Smooth the surface and cover with a thin layer of olive oil. Refrigerate up to 5 days or freeze in small portions up to 3 months.
Nutrition
Serving: 2tablespoonsCalories: 190kcalCarbohydrates: 2gProtein: 3gFat: 19gSaturated Fat: 3gSodium: 150mgFiber: 1g
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