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–+ servings
A spoon of delicious fresh basil pesto.
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5 from 2 votes

Homemade Basil Pesto

Basil Pesto is easy to make, tastes way better than anything you can buy at the store, and stays good in the fridge for several days. Use it on pasta, sandwiches, gnocchi, pizza, and more!
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Italian
Keyword: Basil Pesto
Servings: 8 servings
Author: Rachel Farnsworth

Ingredients

  • 2 cups fresh basil leaves loosely packed
  • 3 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1/4 cup pine nuts
US Customary - Metric

Instructions

  • Measure 2 cups fresh basil leaves by loosely packing them into a measuring cup. Place the leaves into a food processor or blender.
  • Add in 3 cloves garlic, 1/2 cup grated Parmesan cheese, 1/3 cup extra virgin olive oil, and 1/4 cup pine nuts. Blend until fairly smooth, or to your desired consistency. Some people like to leave it chunkier, while others prefer it smooth.
  • Store in an airtight container in the fridge for 5 to 7 days.

Video

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Notes

Pine nuts can be expensive, so sunflower seeds are the least expensive substitutes. You can also use walnuts, pecans, or almonds.

Nutrition

Serving: 2tablespoons | Calories: 137kcal | Carbohydrates: 2g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 110mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
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