Homemade Pesto Recipe

5 from 1 vote

Homemade Pesto Recipe

Fresh homemade pesto is easy and quick to make. From pasta to sandwiches, it will be a family favorite you use all week!

Prep Time15

Total Time15

Course: Dressing

Cuisine: Italian

Servings: cups

Author: Kristyn Merkley

Ingredients

4 cups fresh basil leaves, packed
¼ cup parsley
2 teaspoon minced garlic
1 cup pine nuts
1 ½ cups Parmigiano-Reggiano cheese, shredded
1 tablespoon lemon juice
⅔ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon pepper

Instructions

Using a food processor, pulse basil, parsley, and garlic for about 30 seconds until combined and basil is finely chopped. Add pine nuts and process until fine, about 30 seconds more. Grind in cheese.
While machine is running, add lemon juice and slowly drizzle in olive oil. Mix until fully incorporated and pesto is thoroughly combined. Transfer to a bowl, and salt and pepper to taste.

Notes

Recipe Tips.

Make sure you have fresh herbs for this recipe. It will make all the difference!
Pulse, do not puree, short bursts keep the pesto bright.
Adjust thickness, add a splash more oil for drizzling or a bit more cheese for spreading.
Freeze in ice cube trays, then bag the cubes for quick single meal portions.

Store in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. Let it thaw in the refrigerator overnight, stir it, and add more cheese or olive oil if needed.

For more substitutions and tips, check out the full recipe post

Nutrition