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Easy Homemade Pesto

A vibrant green sauce made with fresh basil, garlic, nuts, and cheese that transforms ordinary pasta into a family favorite in just five minutes.
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Prep Time 5 minutes
Servings: 8
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh basil leaves, packed
  • 3 cloves garlic, peeled
  • 1/3 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Making the Pesto
  1. Wash and thoroughly dry the basil leaves, removing any stems. Pat them completely dry with paper towels since excess water can make your pesto watery. Toast the pine nuts in a dry skillet for 2-3 minutes until lightly golden and fragrant.
  2. Add garlic cloves to your food processor and pulse until minced. Add the toasted pine nuts and pulse again until they're roughly chopped but not powdered.
  3. Pack the basil leaves into the food processor. Pulse in short bursts while slowly drizzling in half the olive oil. Stop and scrape down the sides frequently.
  4. Add the grated Parmesan, salt, and pepper. Pulse while gradually adding the remaining olive oil until you reach your desired consistency. Taste and adjust seasoning as needed.

Notes

Store in refrigerator for up to one week with a thin layer of olive oil on top to prevent browning. Freeze in ice cube trays for up to six months. Don't over-process the basil as it can become bitter. Use freshly grated Parmesan for best results. Can substitute pine nuts with walnuts or sunflower seeds for budget-friendly option.