Basil Pesto

Homemade Basil Pesto is a summertime treat! This simple 6-ingredient condiment, made with tons of fresh basil, is perfect for pastas, pizzas and more!

Prep Time 10

Total Time 10

Servings servings

Calories 454kcal

Ingredients

2 cups fresh basil leaves packed
3 garlic cloves
1/3 cup pine nuts toasted
½ cup parmesan cheese
2/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

To toast the pine nuts, place them on a baking sheet, and bake in a preheated 350°F oven for 5-7 minutes, or until the exterior of the nuts are slightly browned. Keep an eye on them, as they will burn very easily if you do not. Let them cool before you mix your pesto or they will wilt the basil and melt the cheese.
If you haven't yet, prep the rest of the ingredients. This means pluck the basil leaves from their stems, chop the garlic and shred the cheese.
Add the basil, garlic, toasted pine nuts and the parmesan cheese to your food processor.
Pour in about half of the olive oil. Pulse until the ingredients are chopped and the mixture is beginning to come together.
Pour in the rest of the oil, and pulse until smooth. Take a taste, and season with salt and pepper.
Transfer the pesto to a jar or a bowl, then enjoy immediately.

Notes

Adapted from The Food Network

To freeze the pesto, transfer it to an air-tight container and drizzle additional olive oil over the top. Freeze for up to 3 months, and let thaw in the refrigerator before using.

To make pesto pasta, boil 1 lb. of noodles (any type!) until al dente, then drain and transfer the pasta into the bowl with the pesto. Combine, then serve warm. You can also follow this recipe for Chicken Pesto Pasta.

Pesto variations:

If you like citrus, add 2 teaspoons of lemon zest and 1-2 tablespoons of lemon juice to your pesto for brightness.
No parmesan cheese? Use pecorino instead.
If you don't like pine nuts, replace them with another toasted nut, like a walnut or a pecan.

Nutrition