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Basil Pesto

Basil Pesto

Libby with Lemony Thyme
Having an easy Basil Pesto recipe up your sleeve will come in quite handy.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sauce


  • 2 cups fresh basil leaves packed
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese grated
  • salt & freshly cracked pepper


  • 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.
  • 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.
  • 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.