Homemade Fresh Basil Pesto (Edit recipe)

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This homemade fresh basil pesto recipe is made using just 7 ingredients. This homemade pesto sauce is perfect as a dip or sauce for bread, meat or pasta.

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	250
Fat:	25 g
Carbohydrates:	2 g
Protein:	4 g
Cholesterol:	4 g
Sodium:	147 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

Serves: 4

Ingredients

2 cup fresh Basil
0.333 cup Pine Nuts
0.25 cup Parmesan Cheese, grated
0.333 cup Extra Virgin Olive Oil
4 clove Garlic, minced
1 tsp Lemon Juice
1 pinch Kosher Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the fresh basil, pine nuts, parmesan cheese, extra virgin olive oil, garlic, lemon juice and kosher salt in a food processor.
Blend the ingredients together until smooth. Scrape down the sides and pulse a few more times to make sure all of the ingredients are well combined.
Use immediately or store for use later. See notes below for storage suggestions.

Notes

Nuts - Substitute the pine nuts for walnuts, pistachios, almonds, pecans or sunflower seeds. Greens - Substitute basil for spinach, kale or arugula. Spice - Add freshly ground black pepper or crushed red pepper flakes. Fridge - Keep pesto in an airtight container in the fridge for about 1 week. A thin layer of olive oil can be drizzled over the top to help prevent browning Freezer - Freeze for up to 6 months in portions in ice cube trays for use later. Pesto cubes can be transferred to a freezer bag for easy use later.