Homemade Pesto Recipe

A spoon with a spoonful of homemade pesto sauce over a jar of pesto.

Course Appetizer, Ingredient, Side Dish

Cuisine American, Italian

Whether you're dipping this into some french bread, or lathering it on top of some pasta, you will absolutely love how easy and flavor packed this homemade pesto recipe is.

Prep Time 10

Total Time 10

Servings servings

Equipment

▢
Food Processor

Ingredients

▢ 2 cups fresh basil leaves measured packed
▢ 2-3 cloves garlic cut into quarters
▢ 1/2 cup pine nuts, toasted
▢ 1/2 cup grated parmesan cheese
▢ 1 teaspoon kosher salt
▢ 1/2 teaspoon black pepper
▢ 1/2 cup olive oil high quality olive oil is highly recommended

Instructions

Place all ingredients in a blender or mini food processor. Blend until combined and resembles a paste. The pesto may be thinned with a bit of extra olive oil until desired consistency is reached.

Notes

Store the Pesto sauce in an airtight container in the refrigerator for about a week. It may turn dark green. However, this usually doesn’t affect the taste.

Freeze pesto in an airtight container for six months or more. Thaw in the refrigerator.

Nutrition

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