Real Recipes From Real Home Cooks ®

homemade pesto

★★★★★ 1
Kitchen Crew
By Kitchen Crew

Wondering what to make with all your fresh basil? Try pesto! aromatic basil is mixed with zesty garlic, fruity olive oil, toasted pine nuts, savory sea salt, and creamy Parmesan cheese. In this recipe, grated Parmesan is folded in with the basil mixture for a softer, fuller pesto. Mix this pesto with pasta, use it as a base for homemade pizza, toss it in a tomato salad, or dip crusty bread into it. This bright, wonderful pesto is soon to be one of your favorite flavors of summer.

★★★★★ 1
serves 1 cup
prep time 15 Min
method No-Cook or Other

Ingredients For homemade pesto

  • 2 c
    tightly packed fresh basil
  • 1/2 c
    toasted pine nuts
  • 2/3 c
    light tasting olive oil
  • 2 tsp
    fresh chopped garlic
  • 1/4 tsp
    sea salt (or more to taste)
  • 3/4 c
    freshly grated Parmesan cheese

How To Make homemade pesto

  • Basil, pine nuts, olive oil, garlic, and salt in a food processor.
    Put the basil, pine nuts, 1/3 cup of olive oil, garlic, and salt in a food processor.
  • Scraping down the sides of the bowl.
    Pulse 5 or 6 times. Scrape down the sides of the food processor.
  • Drizzling olive oil into a food processor.
    Turn the food processor to its lowest speed. Through the lid, in a slow and steady stream, pour the remaining olive oil into the food processor until the oil is combined with the basil mixture and nicely pureed.
  • Grated Parmesan in a bowl with pesto.
    Spoon the pesto into a bowl. Fold in the Parmesan cheese. (Note: If desired, the Parmesan can be blended in with the food processor. After streaming in the olive oil, add the cheese and blend until smooth.)
  • Crusty bread dipped into homemade pesto.
    Serve immediately or refrigerate until ready to serve.
  • Homemade pesto on a wooden spoon.
    To refrigerate or freeze the pesto, place the pesto in an air-tight container. Pour a thin layer of olive oil over the top of the pesto. Store in the fridge for two to three days or in the freezer for up to 6 months.