Homemade Basil Pesto

Homemade pesto is so quick and easy to prepare using simple ingredients. It's delicious with chicken, fish, pizza, pasta and much more!

Prep Time 15

Total Time 15

Servings

3 ½ cups tightly packed fresh basil leaves rinsed with cold water and patted dry with paper towels
½ cup pine nuts
2 large garlic cloves
2 teaspoons lemon juice
¾ cup olive oil extra virgin
⅔ cup grated Parmesan cheese freshly grated
½ teaspoon kosher salt more or less, to taste
½ teaspoon black pepper more or less, to taste

Place basil leaves, pine nuts, garlic cloves, and lemon juice in the bowl of your food processor. Cover and pulse until combined.
While the food processor is running, slowly pour in the olive oil.
Add Parmesan cheese, salt, and pepper. Pulse until combined (do not overprocess - you want the sauce to have some texture).
Store in a jar or an airtight container and refrigerate for 5 to 7 days. Stir before serving.

This recipe yields approximately 1 ¼ cups, which is 10 servings at 2 tablespoons each.
Scrape the sides of the bowl using a silicone spatula in between pulsing to ensure the ingredients are combined well.
To freeze: Freeze in small jars, resealable plastic bags, covered plastic containers, or in ice cube trays for easy portion control. If freezing in ice cube trays, spoon the pesto into the tray and freeze until solid. Remove the frozen cubes and place them in a resealable plastic freezer bag. Freeze for up to 6 months. Defrost in the refrigerator overnight.