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Basil Pesto

Prep Time5 mins
Course: Condiment
Cuisine: Italian


  • 2 cups fresh basil leaves
  • 2 cloves garlic cloves
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • salt to taste
  • pepper to taste
  • 1/2 cup Pecorino or Parmasan cheese freshly grated


  • Combine fresh basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped.
  • Add 1/2 of the olive oil and process until smooth (fully incorporated).
  • Season with salt and pepper.
  • If using immediately, add remaining olive oil and pulse until smooth. Transfer basil pesto to a serving bowl. Mix in the cheese.
  • If freezing, transfer to air-tight container and drizzle remaining oil over the top. Good for up to 3 months. Thaw and stir in cheese.