This Homemade Basil Pesto is so quick and easy to make with your homegrown fresh basil leaves!
Sign up for my free email subscription and never miss a recipe.
Although I totally admit I use the jarred store-bought pesto, you just can’t beat the freshness and flavor of making it with your own fresh basil.
How long does homemade basil pesto keep in the fridge?
Pesto is good for up to 5 days in the fridge (stored in an airtight container).
Can you freeze basil pesto?
Absolutely! I freeze pesto in snack size ziploc bags, but it can also be frozen in ice cube trays (covered tightly) or airtight containers. Homemade pesto is good for 3-4 months in the freezer.
Updated with new photographs and recipe slightly revised on February 25, 2019.Print
- 3–1/2 cups packed fresh basil leaves (rinsed and dried)
- 1/2 cup pine nuts
- 3/4 cup extra virgin olive oil
- 2/3 cup grated Parmesan cheese
- 2 teaspoons fresh chopped garlic
- 1/2 teaspoon kosher salt (more or less, to taste)
- 1/2 teaspoon fresh ground pepper (more or less, to taste)
- Place basil leaves and pine nuts in a food processor. Pulse until combined well.
- Add olive oil, a little at a time, pulsing in-between.
- Add Parmesan cheese, garlic, salt and pepper. Pulse until mixture is a smooth. Season with additional salt and pepper (if desired) and stir well to combine.
- Store in an airtight container and refrigerate.