Homemade Pesto

Two clear plastic containers filled with fresh green pesto sauce sit on a wooden surface. The sauce has a slightly chunky texture with a glossy layer of oil on top.

5 from 1 vote

Pesto is the taste of summer in a jar - fragrant basil, buttery pine nuts, zingy garlic, and nutty Parmigiano all blended into a no-cook sauce that’s endlessly versatile. Toss it with pasta, smear on a sandwich, drizzle over soups, or serve with grilled meats and vegetables.

Prep Time10

Cook Time3

Total Time13

Course: Appetizer, dinner, lunch

Cuisine: Italian

Keyword: pan sauce, pesto, Quick fish dinner

Servings:

Ingredients

2 cups fresh basil leaves packed
2 tbsp pine nuts or walnuts/almonds
1 clove garlic
2 tbsp freshly grated Parmigiano Reggiano
1 tsp fresh lemon juice
½ cup extra virgin olive oil
Salt & black pepper to taste

Instructions

Prep the basil: Pick leaves from the stems, rinse, and dry thoroughly.
Toast the nuts: In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Remove immediately.
Blend base: In a food processor, pulse toasted nuts, garlic, and a pinch of salt until finely chopped.
Add basil & lemon: Add basil (and lemon, if using), then pulse a few times.
Stream in oil: With the machine running, slowly drizzle in olive oil until smooth but still textured.
Finish with cheese: Transfer to a bowl, fold in Parmigiano, taste and adjust seasoning.

Nutrition