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4.8 from 5 votes

Basil Pesto

Fresh, homemade basil pesto is way better than any store bought pesto, with a flavour-packed punch!
Recipe makes 11 ounces (300g) -- about 1 1/2 cups pesto.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Condiment
Cuisine: Italian
Keyword: pesto
Servings: 8 serves
Author: Karina


  • 1/4 cup pine nuts, lightly toasted
  • 2 cups basil leaves, washed and packed
  • 2 cloves garlic, peeled
  • 1/3 cup fresh shredded parmesan cheese
  • 1/3 cup olive oil
  • salt to taste


  • Heat a skillet (or pan) over medium-high heat; toast pine nuts until golden, tossing occasionally in the pan. Add the pine nuts to the bowl of your along with the basil, garlic and parmesan cheese; pulse until finely chopped (scrape down the sides of the food processor if needed).
  • With the processor running, gradually add the olive oil in a thin stream until the pesto comes together and is well combined. (Scrape down the sides of the food processor again, if needed). Season with salt to your taste.


Storage: Any leftover pesto can be stored in an air tight jar and refrigerated for one week. Alternatively, freeze in a small plastic container for up to 3 months (option: freeze in lightly greased ice cube trays for smaller portions, and thaw the amounts required when needed).
Nutritional Label: Based on 2 tablespoons of pesto per serve