A flavorful homemade pesto recipe made with fresh basil, garlic, Parmesan cheese, and pine nuts. Perfect for pasta, pizza, and more!

Scale

Cook Mode Prevent your screen from going dark

Wash and dry the basil leaves.
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently (optional).
Add the basil, garlic, Parmesan cheese, and toasted nuts to a food processor. Pulse until coarsely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency.
Season with salt and pepper to taste. If desired, add a tablespoon of lemon juice for extra brightness.
Taste and adjust seasoning as needed.

Storage: Store pesto in an airtight container in the refrigerator for up to 5-7 days. To prevent browning, pour a thin layer of olive oil over the top before sealing.
Freezing Instructions: Freeze pesto in an ice cube tray for individual servings. Once frozen, transfer the cubes to a freezer-safe bag and store for up to 3 months.