Go Back
–+ servings
A bowl of fresh green basil pesto sauce garnished with basil leaves and pine nuts sits on a dark tray. Nearby are scattered basil leaves, a bowl of pine nuts, and a small dish of salt on a light-colored surface.
Print Recipe

Fresh Basil Pesto Recipe

Fresh Basil Pesto is endlessly versatile: toss it with pasta or use it as a dip for anything from vegetables and bread to fish.
Prep Time10 minutes
Total Time10 minutes
Course: Seasoning
Cuisine: Italian
Servings: 8 people
Author: Marissa Stevens

Equipment

Ingredients

  • 1 1/2 ounces fresh basil leaves no stems, about 2 cups
  • 2 cloves garlic peeled
  • 1/4 cup pine nuts about 35grams
  • 2 ounces grated Parmesan cheese about ½ cup
  • 1/4 teaspoon fine sea salt plus more to taste
  • 1/2 cup extra virgin olive oil
US - Metric

Instructions

  • Place basil, garlic, pine nuts, cheese and salt into the bowl of a food processor and pulse until finely chopped. Scrape down bowl sides with a spatula.
  • With the food processor running, add olive oil in a steady stream and process until smooth. (The less time this takes the better as heat from the blade can affect the flavor.) Taste and add more salt if needed.

Video

Notes

  • Makes about 1 cup of pesto
  • For the best flavor and color, chill your food processor blade in the freezer for 10–15 minutes before starting.
  • Store pesto in the refrigerator for up to 5 days or freeze for up to 3 months (I use ice cube trays).
  • Add a splash more olive oil after blending if you like a looser texture
  • I love to toss this with pasta, spoon over vegetables, grilled meats, or even swirl it into soup.

Nutrition

Calories: 180kcal | Carbohydrates: 2g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 197mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code