Homemade Pesto

This homemade pesto comes together in just 5 minutes with fresh basil, pine nuts, parmesan, and a squeeze of lemon. You'll never buy it again!

Homemade Pesto is one of the easiest, most flavorful sauces you can make, and it blows store-bought out of the water! With just a handful of fresh ingredients and a food processor, you'll have a bright, restaurant-quality basil pesto ready in minutes. Lauren Allen

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 1/2 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!

Lauren Allen

Easy Homemade Pesto

Prep: 5 minutes Total: 5 minutes Serves 12

• 1/3 cup Pine Nuts*
• 4 Garlic Cloves
• 1/2 cup Parmesan Cheese or Parmigiano Reggiano
• 2 1/2 cups fresh basil leaves (tightly packed)
• Juice from 1/2 of a small lemon
• 1/2 to 3/4 cup Extra-Virgin Olive Oil
• Salt and pepper, to taste

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.

Add lemon juice and then slowly drizzle in the olive oil, as you pulse. Start with 1/2 cup. Add salt and pepper, to taste. Add more olive oil, until it reaches a soft sauce consistency.

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).

Lauren Allen

Notes

Yield: About 1 1/2 cups, 12 servings. Serving Size: 2 Tablespoons

Pine Nuts: If you have time, toast the pine nuts for a few minutes in a skillet over medium heat, stirring constantly, until golden. You could also use cashews, almonds, or walnuts.

Make Ahead Instructions: Make pesto and store 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).

Freezing Instructions: Pesto can be frozen in an air-tight freezer safe container (or even ice cube trays, covered) for up to 3 months.

Nutrition

Calories: 205 kcal, Carbohydrates: 1g, Protein: 2g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 4mg, Sodium: 74mg, Potassium: 49mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 301IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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