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A bowl of pesto with a spoon in it.

Basil Pesto

Turn your summer basil bumper crop into Basil Pesto and freeze it for colder days ahead. It's easy to make and ready in 10 minutes or less.
Course Pantry
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings (2 tbsp each)
Calories 166kcal



  • In a food processor or blender, add basil, parsley, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
  • With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.


  1. Parsley: A handful of fresh parsley ensures that your pesto is always bright green (basil can dark when it gets bruised).
  2. Pine nuts: For more flavor, toast the pine nuts. In a medium skillet over medium heat, heat pine nuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
  3. Garlic: Soften its raw taste by roasting garlic. In a dry medium skillet over medium-low heat, toast unpeeled garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes. Cool completely before peeling.
  4. Yield:This recipe makes 1 cup of pesto, enough for 1 pound of pasta or 8 servings, 2 tablespoons each.
  5. Storage: Store covered in the refrigerator for up to 4 days. Add a layer of olive oil on top to prevent oxidation.


Serving: 2 tbsp | Calories: 166kcal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 55mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 974IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 1mg