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a marble bowl filled with green basil pesto with a silver spoon in it

Basil Pesto

This classic Basil pesto recipe combines fresh herbs, garlic, roasted pine nuts, and cheese to create the most amazing savory, bright, delicious pesto hat you'll want to eat with everything!
Course Appetizer, sauce
Cuisine American
Keyword basil pesto
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 235kcal
Author Cindy Gordon | Vegetarian Mamma


  • Food processor


  • 1 ½ cups Fresh Basil Leaves packed tightly
  • ¼ cup Toasted Pine Nuts
  • ¼ cup Parmesan Cheese freshly grated
  • 1 tbsp Garlic chopped
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste


  • Add the basil, pine nuts, parmesan cheese, garlic, and lemon juice to the bowl of a food processor.
  • Pulse until the basil is finely chopped.
  • With the food processor on low speed, slowly drizzle in the olive oil. Once all of the oil has been added, allow the food processor to run for an additional 10-15 seconds to fully incorporate the oil. Scrape down the sides of the bowl as necessary.
  • Season with salt and pepper to taste. Store the pesto in an airtight container in the fridge for up to four days.



  • You can substitute up to one cup of basil with another green vegetable-- carrot tops and spinach are great pesto add-ins.
  • The pine nuts can be substituted for walnuts.
  • Basil pesto freezes very well. Freeze in small portions for up to a year. 


Calories: 235kcal | Carbohydrates: 4g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 202mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1052IU | Vitamin C: 5mg | Calcium: 190mg | Iron: 2mg