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+ servings

Easy Basil Pesto Recipe

Course Condiment
Keyword Herbs, Pesto
Prep Time 15 minutes
Servings 8
Calories 278kcal


  • 1/2 cup pine nuts can substitute walnuts
  • 3/4 cup parmesan cheese grated
  • 2 garlic cloves Finely chopped
  • 6 cups fresh basil
  • 1 tsp sea salt
  • 3/4 cup extra virgin olive oil


  • Toast pine nuts in a frying pan, stirring occasionally, until golden brown, 5–7 minutes.
  • Keep a very close eye on them, as they will burn quickly when not watched.
  • Transfer to a food processor and let cool.
  • Add parmesan cheese and garlic, and pulse until finely ground, about 1 minute.
  • Add basil and place the top back on.
  • With the motor running, drizzle oil in a slow stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute.
  • Season with salt.


Do Ahead: Pesto can be made 1 day ahead. Top with a layer of oil to prevent browning. Cover with plastic wrap, pressing directly onto the surface, and chill. You can also freeze in ice cube trays, and once frozen, store in a ziplock bag.


Serving: 1g | Sodium: 442mg | Calcium: 146mg | Vitamin C: 4mg | Vitamin A: 1025IU | Sugar: 1g | Fiber: 1g | Potassium: 115mg | Cholesterol: 6mg | Calories: 278kcal | Saturated Fat: 5g | Fat: 29g | Protein: 5g | Carbohydrates: 2g | Iron: 1mg