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Pesto Recipe

Basil Pesto Recipe

This basil pesto recipe is bright, fresh, and packed with flavor. It’s quick to make, naturally gluten-free, and easily made vegan. Use it on pasta, toast, grain bowls, or freeze it for later!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Condiment, Sauce
Cuisine: Italian, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pesto Ingredients
  • 0.5 cup toasted pine nuts or walnuts, almonds, etc.
  • 2 tablespoons fresh lemon juice freshly squeezed
  • 1 small garlic clove
  • 0.25 teaspoon sea salt
  • freshly ground black pepper to taste
  • 2 cups basil leaves loosely packed
  • 0.25 cup extra-virgin olive oil plus more to taste
  • 0.25 cup Parmesan cheese freshly grated, optional

Equipment

  • Food Processor

Method
 

  1. Step 1: In a food processor, combine pine nuts, lemon juice, garlic, salt, and pepper. Pulse until finely chopped.
  2. Step 2: Add the basil and pulse again until a rough paste forms.
  3. Step 3: With the processor running, drizzle in olive oil and process until the pesto emulsifies.
  4. Step 4: Add Parmesan (if using) and pulse just to combine. Adjust seasoning and add more oil for a smoother texture if desired.

Notes

To keep pesto fresh and green, cover with a thin layer of oil or press plastic wrap directly on the surface before sealing and storing. It lasts up to 5 days in the fridge or 3 months frozen in cubes.