Basil Pesto

Recipe for Basil Pesto
Dmytro Mykhailov/shutterstock


3 cloves garlic
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup good-quality olive oil
3 ounces Parmesan cheese, grated


In a blender or food processor, combine garlic, basil, nuts, salt, pepper, and half of the oil. Puree, then slowly add remaining oil. If using immediately, stir in Parmesan; if not, freeze mixture in a resealable plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.) Add Parmesan before serving.


1 to 1-1/2 cups

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Pesto is a sauce born in

Pesto is a sauce born in Genova and there is a precise recipe of it that not include pepper. The cheese must be 70% Parmesan and 30% Pecorino. Also the quantity of garlic is too much: for a similar amount of basil, i advise to use max 2 cloves of garlic.

fresh basil pesto

How long will it keep in the frig.

how long will homemade pesto last in the fridge

The Editors's picture

Hi, Sam. Your pesto will stay fresh in the refrigerator for about 5 to 6 days. Enjoy!


Your homemade pesto will not brown if you blanch your basil for just 20-30 seconds first.


Is there a way to can and not freeze this?

canning homemade pesto

The Editors's picture

Hi, Sandy. We would recommend freezing it rather than canning.