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A wooden spoon in a bowl of basil pesto, surrounded by sprigs of fresh basil and a head of garlic.

Basil Pesto

Course: Sauces
Cuisine: Italian
Diet: Gluten Free
Keyword: basil pesto, pesto
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 457kcal
Learn how to make basil pesto at home! It's easy! All you need are 6 ingredients and a food processor.
Print Recipe

Ingredients

  • 6 cups basil
  • 1 cup extra-virgin olive oil
  • 3 ounces parmesan cheese
  • ½ cup pine nuts
  • 2 cloves garlic
  • 1 teaspoon kosher salt

Instructions

  • In a dry skillet, toast the pine nuts over medium heat until they are lightly golden. Set aside to cool. Meanwhile, grate the parmigiano cheese on a box grater.
  • Put the cooled pine nuts in a food processor. Use a microplane grater to grate the garlic, and add to the food processor with the pine nuts.
  • Process the pine nuts until they are very finely ground.
  • Add the parmigiano cheese and process until the mixture is clumping together. You should be able to squeeze it into a ball with your hands like dough.
  • Add the basil and salt to the food processor and put the lid back on. With the motor running, pour the olive oil slowly into the basil mixture until the basil leaves are finely chopped and the mixture is smooth, up to 1 minute. See tip below.

Notes

  • Don't store fresh basil in the refrigerator. This can cause it to turn brown. When I cut basil from the garden, I put it in a glass of water and keep it on the counter. (It will actually keep growing like this if you let it.) This method doesn't work as well for me with store-bought basil, so I put it in a cool spot on the counter (away from the oven/stove) and use it within 24 hours.
  • Make sure the basil leaves are completely dry before you put them into the blender. Olive oil and water don't mix!
  • Don't over-process when adding the oil to the basil. The blades of the food processor create heat and that can discolor the basil leaves. Process only until you have reached the right consistency and then shut off the motor.
  • To store pesto in the refrigerator, place in an airtight container and add a layer of olive oil over the top before you put the lid on. This keeps the pesto nice and green underneath. It will keep for about two weeks.
  • I like to freeze pesto in large silicone ice cube molds so I can freeze it in portions. Then I transfer them to a freezer bag. Pesto keeps in the freezer for up to three months.
  • See the post above for more information about choosing ingredients, FAQs and substitutions. 
 
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Nutrition

Calories: 457kcal | Carbohydrates: 3g | Protein: 7g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Cholesterol: 10mg | Sodium: 617mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1380IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 2mg