Go Back

Homemade Basil Pesto

Prep Time: 5 minutes
Total Time: 5 minutes
author: Olivia Mesquita
No ratings yet
Print Recipe Pin Recipe

Ingredients  

  • 1 bunch of fresh basil, about 3.5 cups basil leaves
  • 2 cloves of garlic
  • 1/2 cup of pine nuts, toasted
  • 1 Tbsp of lemon zest, optional
  • 1 Tbsp of lemon juice, optional
  • 1 cup grated Parmigiano Reggiano
  • 1 cup extra virgin Olive Oil
  • Kosher salt to taste
  • Pepper to taste

Instructions 

  1. Rinse the dirt of the basil leaves and let it air dry while you prepare the other ingredients.
  2. Toast the pine nuts in a skillet over medium heat.
  3. Add the garlic to the food processor and pulse it until chopped.
  4. Add the rest of the ingredients, except the olive oil, and pulse it to the desired consistency.
  5. With the food processor running on low, slowly add the olive oil. You may add more or less depending on how thick/runny you like your pesto sauce.
  6. Taste and adjust seasoning.

Notes

- To freeze, simply pour the pesto sauce into an ice cub tray. You can store it in the freezer for up to 6 months!
- You can substitute the pine nuts for walnuts or even pistachios!
Author: Olivia Mesquita