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–+ servings
A bowl of homemade pesto with bread and a spoon.
5 from 1 vote

Easy Basil Pesto

This homemade pesto recipe comes together in just 5 minutes! Combine fresh basil, parmesan cheese, olive oil, lemon juice, and pine nuts in a small food processor and process until smooth.
Prep 5 minutes
Cook 0 minutes
Total 5 minutes
Fat 15
Carbs 2
Protein 3
Yield 5

Ingredients

  • 1 cup packed basil leaves fresh (~20-22 fresh basil leaves)
  • 1/4 cup grated parmesan
  • 1 tablespoon fresh lemon juice
  • 1 medium clove garlic
  • 2 tablespoons pine nuts
  • 3 tablespoons olive oil

Instructions

  • Place all ingredients into a high-speed food processor. 
    A food processor filled with vegetables and rice.
  • Process on high for about 1 to 2 minutes. Stop to scrape the sides as needed. Make sure not to over-process as some grittiness is great for the texture of pesto.
    Pesto in a food processor.
  • If your pesto is too thick, add more olive oil by the teaspoon and pulse until mostly smooth.

Tips & Notes

  • Makes about 1/3 cup pesto. Serving size is ~2 tablespoons.
  • This recipe was updated on June 17th, 2021.
  • Don't over-process your pesto or it may turn slimy.
  • Storage: store fresh pesto in an airtight container in the fridge for up to 5 days.
  • To freeze: transfer 1-2 tablespoons of pesto into a silicone ice cube tray. Freeze for at least 8 hours and then transfer into a gallon-size plastic bag and store in the freezer for up to 3 months.

Watch it

Nutrition Facts

Calories: 145kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Fiber: 0g | Sugar: 0g