Go Back
+ servings
4.8 from 5 votes

Classic Basil Pesto

A traditional pesto recipe of basil, Parmesan, pine nuts, garlic, and olive oil.
Prep Time15 mins
Total Time15 mins
Course: Sauce
Cuisine: Italian
Keyword: garden fresh, garlic, sweet basil
Yield: 12
Calories: 92kcal


  • Food Processor or blender


  • 2 cups fresh sweet basil, packed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 garlic cloves, minced
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground black pepper
  • 1/3 cup extra virgin olive oil


  • In small sauce pan, roast pine nuts on medium heat, stirring often, for about 3 minutes until golden brown. Remove to plate to cool.
  • In food processor, load basil, Parmesan cheese, pine nuts, garlic, salt, and pepper.
  • Add olive oil. Scrape sides as necessary. Enjoy!


This recipe makes about 1 cup pesto. 
Store in refrigerator with plastic wrap directly on top of the sauce, then up and over the sides of the container. This prevents air from touching the surface of the sauce, which can turn it brown.
  • If short on basil, use spinach, parsley, or kale. 
  • If short on pine nuts, use walnuts, pecan, or almonds
  • If short on olive oil, use a light-flavored oil like canola or grapeseed
To freeze, fill ice cube tray. When frozen, remove to sealable freezer bag in small groups to be used as needed.


Calories: 92kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg