Basil Pesto Recipe Easy Homemade Fresh Pesto Sauce in 10 Minutes
A quick and easy homemade basil pesto sauce bursting with fresh basil, garlic, toasted pine nuts, and Parmesan cheese. Ready in 10 minutes, perfect for pasta, bread, or grilled veggies.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1 cup (approximately 8 servings) 1x
- Category: Sauce
- Cuisine: Italian
Ingredients
Scale
- 2 packed cups fresh basil leaves
- 2 large garlic cloves, peeled
- 1/4 cup pine nuts, toasted
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt (kosher or sea salt)
- Freshly ground black pepper, a few grinds
- Optional: pinch of red pepper flakes
- Optional: substitute pine nuts with walnuts or almonds
- Optional: dairy-free cheese or nutritional yeast for vegan version
- Optional: fresh spinach or arugula (for green mix variation)
Instructions
- Toast the pine nuts: Heat a dry skillet over medium heat. Add 1/4 cup pine nuts and toast, stirring frequently, for 3-4 minutes or until golden and fragrant. Remove from heat and let cool.
- Prepare basil and garlic: Rinse the basil leaves gently and pat dry with a kitchen towel. Peel two large garlic cloves.
- Combine ingredients in processor: In your food processor, add basil leaves, toasted pine nuts, garlic cloves, and 1/2 cup grated Parmesan cheese. Pulse a few times to start breaking down.
- Add olive oil and lemon juice: With the processor running on low, slowly drizzle in 1/2 cup extra virgin olive oil and 1 tablespoon fresh lemon juice. Stop and scrape down the sides with a spatula as needed.
- Season: Add 1/2 teaspoon salt and a few grinds of black pepper. Pulse a few more times until combined but still slightly chunky. Taste and adjust seasoning as needed.
- Transfer and store: Spoon the pesto into a clean jar or bowl. Cover the surface with a thin layer of olive oil if not using immediately and refrigerate. Best used within 3-4 days.
Notes
Toast pine nuts gently to avoid burning. Pulse ingredients in short bursts to maintain a slightly chunky texture. Use fresh basil leaves for best flavor and color. Slowly drizzle olive oil while blending for creamy texture. Store pesto with a thin layer of olive oil on top to preserve color. If pesto is too thick, add a teaspoon or two of water or more olive oil to loosen.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Fat: 15
- Carbohydrates: 1.5
- Protein: 3
Keywords: basil pesto, homemade pesto, fresh pesto sauce, easy pesto recipe, quick pesto, Italian sauce, pesto with pine nuts, vegan pesto option