Homemade Pesto
I don’t know about you, but my basil plant tends to go from ‘beautiful herb garden’ size to ‘bush of basil that tries to take over the garden’ pretty quickly most springs/summers. While I love adding basil to tomato sauces and pizzas, sometimes you need a recipe that uses up a lot of it, and fast.
This is my preferred recipe for homemade basil pesto. It’s quick to make, doesn’t require a lot of tricky ingredients or techniques (no cooking!), and I can easily freeze leftover sauce for future pasta applications.
Equipment I use:
As an Amazon Associate I earn from qualifying purchases.
Enjoy my recipes and patterns and want to support my site? Want to get a gift for yourself or others at the same time? Check out my Shop! New patterns, supplies, and jewelry added regularly.
Homemade Pesto
Equipment
- Food processor
Ingredients
- 1 cup fresh basil de-stemmed and moderately packed
- 1.5 Tbsp pine nuts
- 1 clove garlic large
- ⅓ cup extra virgin olive oil
- ¼ cup parmesan cheese grated or crumbled
Instructions
- In your food processor, add garlic, pine nuts, and basil. Pulse until finely minced.
- While pureeing on low, or pulsing, gradually drizzle olive oil into the mixture.
- Once thoroughly mixed, add parmesan and pulse until just combined.
- Refrigerate for 1-2 weeks, or freeze.
Notes
- This recipe makes the perfect amount of pesto for my Chicken Pesto Pasta, however when the basil is ready to be harvested, I usually multiply this recipe by two or three, which also improves the performance in the food processor.
