Mmmmm . . . Basil. Garlic. Sweet nuttiness. Five minutes is the only thing that stands between you and homemade basil pesto good enough to serve to your mother-in-law. I frequently make this pesto before we have company in town, since it provides the basis for appetizer (pesto meatballs), salad (caprese salad), or main dish (pesto pasta, quinoa bowls, homemade pizza), all of which can be tossed together very quickly if we have a change in plans.
Unfortunately, homemade basil pesto can be a little pricey due to the need for fresh basil and pine nuts. But . . . if you know anyone with a basil plant, I guarantee they will happily provide you with all the basil you are willing to take off their hands. (Anyone in Denver? I have plenty!)
I definitely recommend using a food processor that allows you to pour in the olive oil as you’re processing. Not necessary, but it is definitely convenient to not have to be opening and closing the processor again and again as you add olive oil to get the right consistency. My mom was kind enough to allow me to take her coveted Cuisinart food processor with me when I left home. Our family has never used any other.
If you want to make sure you have fresh basil pesto year-round, but only have an abundance of basil during the summer, just use an ice cube tray! Divide pesto into the ice cube trays and freeze until solid. Crack out the squares of pesto and store in a ziploc freezer bag. When you’re ready to use the pesto, simply melt down and reheat in a small saucepan or a microwave-safe bowl.
Feel free to try a variety of nuts in this recipe. But I must say – pine nuts are the best! I have tried pecans, peanuts, and sunflower seeds. None of them are quite the same, however.
David and I have been trying to prep all of our week’s lunches on Sundays. For the past couple weeks we have been prepping a variety of quinoa bowls, including meatball marinara quinoa and chicken pesto quinoa. This basil pesto has been perfect–I mix it up on Sunday night and store it in a mason jar throughout the week. Five minutes annnnnnnnnd presto! I mean . . . pesto!
Serves 16 2-Tablespoon servings
5 Minute Homemade Basil Pesto
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
- 2 cups fresh basil leaves
- 4 medium cloves garlic
- 1 cup pine nuts (or walnuts, pecans)
- 1 cup olive oil
- 1 cup grated parmesan
- 1/4 cup grated romano
- salt and pepper to taste
Instructions
- Rinse basil leaves and rip any length stem ends off the leaves.
- Add basil, garlic, and pine nuts to a food processor. Process until finely chopped.
- Continue to pulse mixture in the food processor, while pouring olive oil in a thin steady stream.
- Add the cheeses and a big pinch of salt and pepper to the food processor. Process briefly to combine.
- Serve over pasta, caprese salad, quinoa, or rice. (Note: 1 cup pesto to 1 lb pasta.)
Notes
To store, seal in airtight container. To freeze in airtight container, add 1/8 inch olive oil on top to block out air.
Calories
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Protein
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