Homemade Basil Pesto
This Homemade Basil Pesto is made with simple, fresh ingredients in under five minutes. It's so much better than store-bought and freezes well!
Servings: 10 servings
Ingredients
- 2 cups packed fresh basil leaves about 2 large bunches
- 1/3 cup pine nuts
- 1/2 cup freshly grated parmesan cheese
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Combine basil leaves, pine nuts, parmesan cheese, garlic, salt, and pepper in a large food processor. Pulse to coarsely chop.2 cups packed fresh basil leaves, 1/3 cup pine nuts, 1/2 cup freshly grated parmesan cheese, 2 cloves garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Continue to process, gradually adding the oil until the pesto is your desired consistency. Refrigerate for up to 2 weeks or freeze for up to 6 months.1/2 cup olive oil
Notes
- Walnuts, cashews, pistachios, almonds, or pumpkin seeds can be used in place of pine nuts.
- Arugula, parsley, cilantro, carrot tops, spinach, or kale can be used in place of basil.
- Pecorino romano, asiago, or other hard cheese can be used in place of parmesan.
Nutrition
Calories: 149kcal | Carbohydrates: 1g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 193mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
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