Homemade Basil Pesto
A bright, garlicky pesto made with fresh basil, pine nuts, garlic, cheese, and olive oil. Ready in 5 minutes and works on pasta, sandwiches, or as a dip.
- Total time
- 5 min
- Servings
- 8
- Calories
- 285
- Protein
- 7g
Ingredients
- 2 cups fresh basil leaves, packed
- ½ cup pine nuts
- 2 whole garlic cloves, peeled
- ½ cup Parmesan cheese, finely grated
- ½ cup olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 1
Place the basil leaves, pine nuts, and garlic cloves into a food processor. Pulse 5 to 8 times until the basil is broken into small pieces and everything is evenly mixed, about 10 seconds total.
- 2
Add the grated Parmesan cheese to the food processor. Pulse 3 more times to combine, about 5 seconds — do not over-blend or the cheese will clump.
- 3
Pour the olive oil slowly into the processor while pulsing, about 1 second at a time, until the mixture looks like loose, chunky paste with visible basil flecks, about 30 seconds total.
- 4
Sprinkle in the salt and black pepper, then pulse once or twice until just combined, about 3 seconds.
- 5
Taste a small spoonful on your tongue. If you want it brighter, add a pinch more salt; if you want it milder, add 1 to 2 tablespoons more olive oil and pulse again.
- 6
Transfer the pesto to a bowl or jar. Use it immediately on pasta, bread, sandwiches, or as a dip.
Tools you’ll need
- food processor
- measuring cups
- measuring spoons
- small bowl or jar
- spoon for tasting
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