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Homemade Basil Pesto l SimplyScratch.com #homemade #basil #pesto #easy #garden #fresh

Homemade Basil Pesto

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Making homemade basil pesto couldn't be any easier! Fresh basil, garlic, lemon zest, toasted pine nuts and parmesan cheese blended with olive oil for a creamy delicious sauce. Recipe yields about 2 cups or 16 (2 tablespoon) servings
Course condiments
Cuisine Italian
Keyword basil, garlic, lemon, parmesan, pine nuts
Prep Time 20 mins
Cook Time 6 mins
Total Time 26 mins
Servings 16 servings
Calories 95
Author Laurie McNamara

Ingredients

  • 2 cups basil leaves rinsed and patted or spun dry
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup pine nuts toasted
  • 2 cloves garlic roughly chopped
  • 1 small lemon zest and juice
  • 1/2 teaspoon kosher salt or to taste
  • freshly ground black pepper
  • 1/2 cup extra virgin olive oil or up to 3/4 cup- as needed

Instructions

  • Toast the pine nuts in a dry pan for 5-6 minutes over medium heat until lightly golden in color and fragrant. Remove to cool.
  • In the bowl of your food processor add the basil, Parmesan, pine nuts, garlic, both the zest and juice from one lemon, salt, pepper and olive oil.
  • Secure the lid to your food processor and blend until smooth.

TO FREEZE:

  • Divide the pesto into each ice cube slot. Cover and freeze for 2-3 hours or over night.
  • Pop the basil pesto cubes out and place into a freezer-safe re-sealable bag. Store frozen for up to three months.

Nutrition

Serving: 2tablespoons | Calories: 95kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 121mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg