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A wooden spoonful of basil pesto.

Basil Pesto Recipe

Learn how to make Classic Basil Pesto with this easy to follow recipe.
5 from 1 vote
Prep Time 5 mins
Course Condiments
Cuisine Italian
Servings 8
Calories 186 kcal


  • 2 cups basil packed
  • 1/3 cup pine nuts
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • salt


  • Pulse basil and pine nuts in food processor a few times until the basil and pine nuts are minced.
  • Add in shredded parmesan cheese and minced garlic. Pluse 2 - 3 times just to loosely combined.
  • With the food processor running, slowly drizzle in the olive oil until the pesto is emulsified. Season to taste with salt.


Be sure to gently wash your basil before using. 
Be sure to make sure the garlic is minced fine before adding it to the food processor. This helps avoid large pieces of garlic in the pesto. 
It is essential to use freshly grated Parmesan cheese for this recipe. It will taste better and blend better into the pesto. 
To help avoid any bitterness, pulse the basil as few times as possible before adding the olive oil. 
Nutrition information for estimation purposes only. 


Serving: 2tablespoonsCalories: 186kcalCarbohydrates: 2gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 110mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 372IUVitamin C: 1mgCalcium: 68mgIron: 1mg
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Keywords: basic pesto, basil, sauce