Basil Pesto

Basil Pesto Recipe

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Vicki Butts (lazyme)


A very versatile sauce that can be tossed with linguine, or used as a spread for sandwiches.

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2 cups
20 Min
No-Cook or Other


3 clove
garlic (up to 5)
1 c
pine nuts, slivered almonds or walnut halves
2 Tbsp
parmigiano-reggiano cheese, grated, optional
1 tsp
freshly ground black pepper
1/2 tsp
fine sea salt
4 c
fresh basil leaves, packed, chopped
1/2 c
extra virgin olive oil (plus more for storage)
lemons, juiced
crushed red pepper flakes, optional

How to Make Basil Pesto


  • 1Put the garlic in the bowl of a food processor and pulse until coarsely chopped. Toss in the nuts, Parmesan, if using, pepper and salt and chop until the nuts are finely crushed, about 1 minute. Add the basil, oil and lemon juice and pulse for 1 minute more, until smooth. Stir in red pepper flakes, if desired.
  • 2To store, transfer the pesto to a sterilized jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate up to 10 days or freeze up to 3 months.

Printable Recipe Card

About Basil Pesto

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Middle Eastern