Basil Pesto is so simple to make at home and adds incredible flavor to pasta, potatoes, grilled chicken, breads and more.
We are pesto fanatics and will eat it on just about anything. This Roasted Garlic Basil Pesto is a slight variation of this basic recipe. We also love to make Rosemary Pesto when we have an abundance of fresh rosemary.
Fresh basil pesto is even more delicious than the store bought version and it just takes a few simple ingredients and about 15 minutes to make.
Pesto originates from Italy and is one of the most popular pasta sauces. It can be made by grinding basil, nuts and cheese with a mortar and pestle but we make it conveniently using a food processor.
- Fresh Basil
- Parmesan cheese
- Nuts: Pecans, walnuts or pine nuts
- Fresh Garlic, sliced thin or minced
- Olive Oil
- Kosher Salt
- Fresh Ground Pepper
Step By Step Directions
Add fresh basil, Parmesan, pecans, garlic, salt and pepper to a food processor bowl.
Pulse for about 30 seconds or until basil and nuts are coarsely ground.
Place food processor on low speed and slowly drizzle in olive oil.
Scrape down the sides and continue processing until desired consistency.
Place in a jar or container and drizzle with olive oil to cover the top. This will keep the pesto from browning.
Cover and refrigerate up to 4 days.
Pesto makes a large batch and can be frozen for use all year long. Our favorite way is to portion it into vacuum seal bags and it easily keeps for a year or longer. If you don’t have a vacuum sealer, you can freeze in ice cube trays. Once the pesto is frozen, remove to a zip to freezer bag and freeze up to 3 months.
Basil is a very aromatic herb and has a strong flavor. You can tone it down a bit if you substitute half of the fresh basil for baby spinach for a milder pesto.
Our Favorite Pesto Uses
- Sausage Mushroom Pesto Pizza
- Creamy Sausage Pesto Pasta
- Cheesy Pesto Bread Sticks
- Tomato Pesto Tart
- Pesto Chicken Sandwiches
If you have an abundance of fresh basil, add this homemade Basil Pesto to you list to try for flavorful pasta recipes and more.
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- 6 cups fresh basil
- 1 1/2 cups grated Parmesan cheese
- 1 cup pecans
- 4 garlic cloves, sliced
- 1 cup olive oil + more for storing
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- Add fresh basil, Parmesan, pecans, garlic , salt and pepper to bowl of food processor.
- Pulse for about 30 seconds or until coarsely ground.
- Place food processor on low speed and slowly drizzle in olive oil.
- Scrape down the sides and continue to process until desired consistency.
- Spoon into an airtight container and top with a thin layer of olive oil. Store in the refrigerator up to 4 days.
Pesto makes a large batch and can be frozen for use all year long. Our favorite way is to portion it into vacuum seal bags and it easily keeps for a year or longer. If you don't have a vacuum sealer, you can freeze in ice cube trays. Once the pesto is frozen, remove to a zip to freezer bag and freeze up to 3 months.
Amount Per Serving: Calories: 104Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 124mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
Nutritional calculations are estimated and may not be accurate.