Homemade Pesto – a delicious recipe with Fresh Basil, Olive Oil, Nuts, Garlic, Freshly Grated Parmesan Cheese, Freshly Grated. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine basil, oil, toasted pine nuts, and garlic in a blender.
2
Or, if you want to kick it old school, use a mortar and pestle.
3
Blend away until a paste is formed, occasionally stopping the blade to push the basil down.
4
Add both cheeses and sea salt, and blend again until you get a nice and smooth.
5
Transfer to a bowl.
6
For an even smoother texture, top with 1/2 inch olive oil and chill.
7
This will resemble the pesto you buy in a jar at the supermarket.
8
I went for a bit of a crunchier texture here and skipped adding that extra oil.
9
Note: I coarsely chopped my toasted pine nuts, rather than putting them in the blender.
10
I like extra crunch!
11
Play around and find what tickles your fancy.
509
kcal
Calories
50
g
Fat
11
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups Fresh Basil Leaves, 1/2 cups Olive Oil, ⅓ cups Pine Nuts, Toasted, 2 cloves Garlic, and more.
Yes, Homemade Pesto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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