Nothing beats fresh homemade, and this Easy Basil Pesto Recipe will have your tastebuds doing the happy dance!
It’s easy to love the power-packed flavor of fresh Pesto, but did you know Homemade Pesto is SO easy to make??  You’ll never go back to store bought pesto again after making this Easy Basil Pesto Recipe!
After my trip to Rome Italy, I developed a bit of a pesto addiction. Â There’s just something so inviting about this dreamy sauce! Â The fresh basil, rich extra virgin olive oil, nutty pine nuts, and aged parmesan cheese blend into something amazing! Â And let me tell you… my love for pesto is still going strong!
There are so many fun ways to use homemade pesto, too… like Crockpot Pesto Chicken or this perfect for summer Grilled Pesto Chicken Sandwich or this crazy-good Creamy Pesto Pasta!  YUM!
Whether you’ve been growing Basil at home, or you pick up a bunch at the store, this Pesto comes together in a snap! Â Just 5 Ingredients! Â Here’s what you’ll do…
Related:
Easy Basil Pesto Recipe
Easy Basil Pesto Recipe!
Ingredients
- 2 cups Fresh Basil Leaves packed
- ½ cup Extra Virgin Olive Oil
- 2 Garlic Cloves minced
- ½ cup Parmesan Cheese
- ÂĽ cup Pine Nuts {or you can substitute ÂĽ cup chopped Walnuts}
Instructions
- Combine Basil Leaves, Pine Nuts, Garlic and Parmesan Cheese in Food Processor or Blender. {I used my Vitamix to get the job done}
- Pulse or Blend ingredients until combined.
- Slowly pour in Olive Oil while running food processor or blender on a low speed.
- Optional: Add in a pinch of pepper or salt to taste.
- Transfer to a mason jar, drizzle with a thin layer of olive oil on top, store in the refrigerator, and pull it out with your dinner tonight, stir, and ENJOY!
Notes
What You’ll Need To Make This Basil Pesto Recipe:
Blender
or Food Processor
Genius Basil Hacks:
Learn How to Freeze Pesto
How to Keep Basil Fresh
How to Dry Fresh Basil Leaves in 90 Seconds
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So have you made this Homemade Basil Pesto Recipe yet?
Leave a comment and share…
Bill griffin says
I used your recipe as a basis for the pesto sauce. First of all I’d like to state that the recipe is simple, easy to follow and delicious as is. I happen to like garlic so I added 2.5 times more than what was stated in the recipe. To my taste, the more pungent, the better. I appreciate your sharing because it is my go to basis for peso sauce. One other note, I used Thai basil because I believe it adds a distinct differentiating taste. Thanks for sharing.
Heidi says
You’re very welcome, Bill! Yes… this is definitely easily adaptable, and I’m so glad to hear you’re enjoying the homemade Pesto Sauce!
Lauren says
How many servings is the sauce good for?
John says
Would it be good if the sour cream was substituted with nonfat Greek yogurt for a healthier version. I typically do that with sour cream but am hesitant with the pesto flavor and Greek yogurt cimbined. What do you think?
Irma says
is the Parmesan cheese the fresh grated cheese or the kind in a can, dried cheese?
Heidi says
Hi Irma ~ you’ll use the dried parmesan that comes in a can or bottle. Hope that helps! 🙂
ML Wells says
Cannot say how long pesto will stay fresh in the refrigerator or if it can be canned, but it CAN be frozen! Last year I put tablespoons of pesto on waxed paper and froze those. After the individual tablespoons were frozen solid I put them in a freezer bag. When I needed pesto for a recipe, I pulled out as many tablespoons as needed. This method worked quite well.
Michelle H says
Can this be canned? If so, do you know how long?
Cynthia says
How long will the pesto keep in the fridge?
K says
http://www.eatbydate.com/pesto/ – this website says Homemade Pesto lasts for 5-7 Days in the fridge & 3-4 Months in the freezer 🙂