Basil Pesto

Basil Pesto

Homemade pesto is easier than you may think! In the summer, I have an abundance of basil and this is one of my favorite ways of using it. Pesto is great on pasta, pizza, bread, and so much more! Please note that pesto is always made to taste, based on the ingredients on hand. So, be sure to adjust the ingredients to your taste.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Sauce
Cuisine Italian, Mediterranean
Servings 1 cup


  • 1 food processor


  • 1/2 cup pine nuts toasted
  • 2 tbsp lemon juice freshly squeezed
  • 1 garlic clove skin removed
  • 1/4 tsp sea salt
  • freshly ground pepper to taste
  • 2 cups basil leaves
  • 1/4 cup extra-virgin olive oil plus more for a smoother pesto
  • 1/4 cup Parmesan cheese grated


  • Toast pine nuts in a skillet over medium heat for about 3 minutes. Be careful not to burn them. Remove from heat.
  • In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
  • Add the basil and pulse until well combined.
  • With the food processor running, drizzle in the olive oil and pulse until combined.
  • Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.


Store pesto in jars or airtight container in the refrigerator for about a week. Another way to store pesto is in the freezer (for about 6 months).
Keyword basil, basil pesto, fresh, pesto, pesto sauce, sauce, summer
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