Pesto Recipe

Green basil and parmesan cheese sauce in a white bowl with a spoon, surrounded by lemon wedges, salt, and black pepper.

This classic basil Pesto recipe is so easy to make with a few ingredients and your trusty food processor! It’s ready in a flash and freezes very well, too.

Course sauces

Cuisine Italian

Prep Time 10

Total Time 10

Servings cup

Calories 1299kcal

Author John Kanell

Equipment

Food Processor

Ingredients

2 cups basil leaves packed (70g)
¼ cup pine nuts or walnuts (30g)
¼ cup coarsely chopped Parmesan cheese (30g)
1 garlic clove peeled
2 teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil (120mL)
Lemon juice to taste

Instructions

In a large bowl of a food processor, combine the basil, nuts, cheese, garlic, lemon zest, salt, and pepper. Process for 10 to 15 seconds, until coarsely chopped. Scrape down the sides of the bowl.
With the processor running, drizzle in the olive oil. Season with more salt and black pepper to taste.
Just before serving, stir in the lemon juice.

Notes

If you aren't using the pesto right away, hold the lemon juice and stir it in right before using. Otherwise, the acid from the juice can turn the pesto brown. The zest is fine to blend into the pesto as directed.
This makes enough pesto to coat 8 to 12 ounces of pasta. Use a little bit of the pasta water to loosen the pesto and create a silky sauce, if desired.

Nutrition

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