Basil Pesto
Prep time
Cook time
Total time
Recipe type: Sauce
  • 2 cups fresh basil leaves, packed
  • ⅓ cup pine nuts
  • 2 garlic cloves
  • ½ cup olive oil
  • ½ cup Parmesan cheese, grated
  • salt & freshly cracked pepper
  1. In the bowl of a food processor add the basil leaves, pine nuts, and garlic cloves. Pulse a few times until the ingredients are chopped.
  2. With the processor running on low, slowly drizzle in the olive oil. Scrap down the sides of the bowl, then add the Parmesan cheese and pulse a few more times. Season with salt & pepper to taste.
  3. If you are going to freeze the pesto, omit the cheese. Freeze basil mixture in ice cube trays lined with plastic wrap, then transfer cubes to a freezer bag.
This basic recipe can easily be changed up by substituting other soft herbs, such as cilantro, parsley or sage. Walnuts, pecans, and macadamia nuts are also great alternatives to pine nuts. Other hard cheeses in place of Parmesan can give the pesto a fresh taste as well.
Recipe by Lemony Thyme at