Description
This homemade pesto recipe is bursting with fresh basil flavor and is incredibly versatile! Perfect for tossing with pasta, spreading on sandwiches, or drizzling over grilled veggies, this classic sauce is quick to make and always a crowd-pleaser.
Ingredients
Units
Scale
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- Optional: Juice of 1/2 a lemon for extra brightness
Instructions
- Add the basil leaves, pine nuts, and garlic to a food processor. Pulse until coarsely chopped.
- Slowly add the olive oil in a steady stream while the food processor is running. Blend until smooth.
- Add the Parmesan cheese, salt, and pepper. Pulse a few times to combine.
- Taste and adjust seasoning as needed. Add lemon juice if using.
- Store in an airtight container in the fridge for up to one week or freeze for longer storage.
Notes
- For a nut-free version, substitute the pine nuts with sunflower seeds.
- If the pesto is too thick, add a splash of water or olive oil to thin it out.
- This recipe makes about 1 cup of pesto, which is enough to coat a pound of pasta.