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+ servings
A small white bowl full of homemade basil pesto.
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5 from 1 vote

Homemade Basil Pesto

Basil Pesto is such an easy thing to make, and can elevate so many different dishes. Use this as a sauce on pasta or pizza, toss it on popcorn, or just eat it with a spoon!
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: Italian
Servings: 6 - 2 cups
Calories: 191kcal
Author: Marie Porter


Food processor
Mini Food Processor


  • 5 cups Packed Fresh Basil Leaves
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 cup Olive Oil
  • ½ cup Pine Nuts
  • 8 Garlic cloves peeled and finely chopped
  • Salt and Pepper


  • If necessary, wash and dry your basil leaves. Set aside.
  • Measure pine nuts into a nonstick pan. Toast over medium heat - stirring frequently - until lightly browned and aromatic.
  • Measure basil, garlic, cheese, and oil into a food processor, blitz until basil is rough chopped.
  • Add pine nuts, blitz until basil and pine nuts are finely chopped.
  • Season with salt and pepper, to taste.
  • Transfer to an air tight container, store in fridge.


Note: pesto will darken/brown if exposed to air. If your container has a lot of head space, press some plastic wrap against the pesto before securing the lid.


Calories: 191kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 607mg | Potassium: 172mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1288IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 2mg