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Fresh Basil
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5 from 4 votes

Fresh Homemade Basil Pesto

A classic summertime pasta sauce. Adjust to your own taste by adding more garlic or cheese. Please use real cheese and not the "green box"!
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Italian
Servings: 6 people
Calories: 64kcal
Author: Cynthia


  • 2 cups basil leaves stems removed, loosely packed
  • 2-3 cloves garlic peeled
  • 1/4 cup pine nuts lightly toasted
  • 1/2 olive oil
  • 1/3 cup Parmigiano Reggiano grated
  • Kosher salt and black pepper to taste


  • In a food processor fitted with blade, process basil leaves, and pine nuts with a few pulses.
  • With food processor running, add garlic cloves, and slowly drizzle olive oil, stopping to scrape down the sides of the bowl.
  • Add cheese, and pulse for a few seconds, taste and adjust seasoning, adding black pepper and salt if necessary.
  • Store in the refrigerator, covered for up to a week.


For pesto, use the best quality ingredients you can afford. If Parmigiano Reggiano is too expensive, use a good quality Pecorino Romano. (not the green cylinder!)
Walnuts can be substituted for pine nuts.
Store leftover pesto in the fridge in a jar with a thin layer of oil on top.


Serving: 1person | Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 90mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg