Homemade Basil Pesto
My homemade Basil Pesto Recipe is made with just a handful of ingredients. Pesto Genovese or classic basil pesto is perfect to make with fresh basil!
Servings: 10
Calories: 135kcal
Ingredients
- 3 cups fresh basil leaves slightly packed
- ⅓ cup grated parmesan cheese freshly grated is best
- 2 cloves garlic
- 1 teaspoon lemon zest
- ¼ cup toasted pine nuts see notes
- 2 teaspoons lemon juice
- ½ cup olive oil
- pinch of red pepper flakes optional
Instructions
- LOAD IT: Add the basil leaves, parmesan cheese, minced galric, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor.
- BLITZ IT: Blend continuously until the ingredients start to breakdown. If you prefer a more coarse pesto, use the pulse setting. Stream in the olive oil and allow the ingredients to emulsify with the oil. You want to continue processing until the oil is combined with the basil and your other ingredients.
- TASTE: the pesto, add additional garlic, salt, or parmesan to preference.
- STORING: Store the pesto in a small container (where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week.
- FREEZE: You can also pour the pesto into ice cube trays and freeze. Remember to transfer the frozen pesto to a zip top bag once frozen.
Notes
- You can replace the pine nuts with cashews, pistachios, walnuts, pumpkin seeds, or almonds for a more economical option.
Nutrition
Serving: 1 tablespoon | Calories: 135kcal | Carbohydrates: 1g | Protein: 2g | Fat: 14g | Fiber: 0.3g | Sugar: 0.2g
