Homemade Pesto Recipe

5 from 1 rating

This basil pesto recipe is made with fresh basil, pine nuts, Parmesan cheese, and olive oil for bold, classic Italian flavor, perfect for pasta and more.

Prep Time10

Cook Time5

Course: Main Course, sauce

Cuisine: Italian

Keyword: basil, olive oil, parmesan

Servings:

Calories: 373kcal

Author: Mike Hultquist

Ingredients

2 oz fresh basil leaves (about 2 cups packed)
½ cup grated Parmesan cheese (or a mix of Parmesan and Pecorino Romano)
⅓ cup pine nuts
2-3 garlic cloves
½ cup extra virgin olive oil
Salt to taste
Optional: A squeeze of lemon juice for brightness (not traditional, but adds flavor and prevents browning)

Instructions

Add basil, nuts, garlic, and cheese to a food processor. Pulse to combine.
Slowly drizzle in olive oil while blending until smooth (or your desired consistency).
Season with salt (and lemon juice if using), blend again, and you're done.

Notes

Traditional Method (Pesto alla Genovese): For the most authentic Italian flavor and texture, use a mortar and pestle. Crush the garlic and salt together until smooth, then add the basil a handful at a time and gently grind in circular motions to release the oils (do not pound the basil). Add the pine nuts, grind, then fold in the cheeses and grind, then slowly add olive oil to form a creamy paste. The result is a rustic, more aromatic pesto with a slightly chunkier texture.

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