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Our homemade pesto recipe comes together in just 5 minutes with fresh basil, pine nuts, parmesan, and a squeeze of lemon. Once you try it from scratch, you'll never reach for the jarred stuff again!
Homemade Pesto in Minutes
I truly fell in love with true Pesto (Pesto alla Genovese as they call it in Italy) in Liguria–it was just so fresh and bright green, and nothing like store-bought pesto. A really good pesto transforms everything from pasta, sandwiches, pizza, roasted veggies, or a dip for my fresh baguettes. The fresh basil and lemon give it this bright, vibrant flavor that the jarred stuff just can't touch. Trust me, your family will be obsessed!
Try more of our sauce recipes, like Homemade Ranch, Easy Salsa, Ricotta Cheese, BBQ Sauce, Pancake Syrup, or Hot Fudge!
How to make Pesto:
Combine: Add pine nuts, garlic and parmesan cheese to a food processor and pulse several times. Scrape down the sides of the bowl. Add basil and pulse until well chopped. Scrape down the sides of the bowl again. Add lemon juice and then slowly drizzle in the olive oil, as you pulse. Start with ½ cup. Add salt and pepper, to taste. Add more olive oil, until it reaches a soft sauce consistency.
Refrigerate: Store immediately in an airtight container, in the fridge, until ready to use. If storing for more than a day, pour a thin layer of olive oil on top of the pesto to help prevent oxidation (turning brown). Use this homemade pesto in our Pesto Pasta, Pesto Tortellini, or Pesto Pasta Salad!
Easy Homemade Pesto
Equipment
Ingredients
- 1/3 cup Pine Nuts*
- 4 Garlic Cloves
- 1/2 cup Parmesan Cheese or Parmigiano Reggiano
- 2 ½ cups fresh basil leaves (tightly packed)
- Juice from ½ of a small lemon
- ½ to 3/4 cup Extra-Virgin Olive Oil
- Salt and pepper, , to taste
Instructions
- Add pine nuts, garlic and parmesan cheese to a food processor and pulse several times. Scrape down the sides of the bowl. Add basil and pulse until well chopped. Scrape down the sides of the bowl.⅓ cup Pine Nuts*, 4 Garlic Cloves, ½ cup Parmesan Cheese or Parmigiano Reggiano, 2 ½ cups fresh basil leaves (tightly packed)
- Add lemon juice and then slowly drizzle in the olive oil, as you pulse. Start with ½ cup. Add salt and pepper, to taste. Add more olive oil, until it reaches a soft sauce consistency.Juice from ½ of a small lemon, ½ to ¾ cup Extra-Virgin Olive Oil, Salt and pepper
- Store immediately in an airtight container, in the fridge, until ready to use. If storing for more than a day, pour a thin layer of olive oil on top of the pesto to help prevent oxidation (turning brown).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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