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+ servings
fresh basil and garlic in a food processor

Homemade Pesto Recipe with Pine Nuts

A classic recipe for homemade basil pesto with extra virgin olive oil, garlic, and pine nuts.
Course Sauce
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups
Calories 69kcal
Author Amee


  • 4 cups sweet basil leaves packed
  • 4 cloves garlic lightly crushed and peeled
  • 1 cup pine nuts lightly toasted (can use ½ pine nuts and ½ walnuts)
  • 1 ½ cups freshly grated Parmigiano Reggiano cheese block is best for flavor
  • 1 ½ cups good quality extra virgin olive oil
  • salt and pepper to taste


  • Separate the basil leaves from the hard stems and place into a large salad spinner filled with cold water.
  • Soak leaves for a few seconds to clean.  Rinse and spin to dry the leaves.  
  • Place basil leaves and garlic in a food processor and process until leaves are finely chopped.
  • Add the nuts and process until well blended.
  • Add cheese (unless you are freezing) and process until combined.
  • With the machine running, add olive oil in a slow, steady stream.
  • After the oil is incorporated, turn off the processor and add salt and pepper to taste.
  • Pour in freezer containers and freeze or store in an airtight container in the refrigerator with a small layer of olive oil on top to keep pesto from turning dark.


*Nutrition info is for 1 tablespoon of prepared sauce.  Makes about 4 cups.


Serving: 1tbsp | Calories: 69kcal | Fat: 7g