Fresh Basil Pesto
This homemade basil pesto is bright, flavorful, and incredibly versatile. It’s packed with fresh herbs, toasted pine nuts, and sharp Parmesan for a bold, classic taste. Perfect for pasta, sandwiches, dressings, and more.
Servings: 8 servings
Calories: 160kcal
Ingredients
- 3 bunches fresh basil about 4 cups packed
- 3 Tablespoons pine nuts
- 2-3 garlic cloves peeled
- 1 ounce Parmesan cheese grated
- 3 pinches kosher salt
- ½ cup olive oil
- 2 Tablespoons lemon juice
- Freshly ground black pepper to taste
Instructions
- In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes until golden and fragrant, stirring often. Set aside to cool.3 Tablespoons pine nuts
- Add half the basil, half the olive oil, toasted pine nuts, and garlic to a blender or food processor. Blend until roughly combined.3 bunches fresh basil, ½ cup olive oil, 2-3 garlic cloves
- Add Parmesan and salt. Continue blending until a coarse paste forms, scraping down the sides as needed.1 ounce Parmesan cheese, 3 pinches kosher salt
- * Add the remaining basil, olive oil, lemon juice, and black pepper. Blend until smooth and creamy with a thick, pourable consistency.2 Tablespoons lemon juice, Freshly ground black pepper
Notes
How to Store:
To store homemade pesto, transfer it into an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. Seal the container tightly and refrigerate for up to one week, or freeze in an ice cube tray for longer storage, transferring the frozen cubes to a freezer-safe bag for up to six months.
Nutrition
Serving: 1serving | Calories: 160kcal | Carbohydrates: 1g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 203mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 0.3mg