Basil Pesto from Home

Total Time
Prep 15 mins
Cook 0 mins

This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer.

Ingredients Nutrition


  1. Using your processor pulse the basil, garlic and pine nuts.
  2. Slowly add the olive oil in a constant stream while the food processor is on.
  3. Stop to scrape down the sides of the food processor with a rubber spatula.
  4. Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
  5. Add salt and freshly ground black pepper.
  6. Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
  7. Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
  8. I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.
Most Helpful

This was excellent! A 5 star for sure. The salt was a perfect addition. I used 2 cups of basil, and packed it firmly not super tight. It worked perfectly. I used raw hazelnuts, but otherwise followed the recipe exactly. I wouldn't change a thing. Coworkers wiped out a full single batch in about 5 minutes. Good thing I made a double batch. Robbins EVOO from Solvang, CA was the perfect oil. It was deliciously fruity and fresh. Thanks for posting this.

ThinOne October 09, 2008

A reluctant three stars for this pesto. I used a fully packed 2C basil - right out of the garden. Used a smidge extra pine nuts all other ingredients to recipe list. DH and I both agree tooo strong on the basil front - coming from a tried and true basil lover. Am thinking better measurement might be less basil - or less densly packed .... after all - with these ingredients what's not to like so I'm thinking it must have been just tooo much basil packed into my 2 C measure. Recommend lightly packing basil to just about 2C measure....Maybe should do the Alton Brown measure by weight with the basil next time...

Gidget265 September 06, 2008

Delicious pesto! The only thing I did different was to add 1 Tbsp. of lemon juice. This pesto has a nice, thick consistency and the flavor is outstanding. I like the addition of salt and pepper, as I believe it really enhances the flavor. My basil was a small-leafed variety so it took forever to pick the leaves off the stems. Next year I will plant a larger leafed basil. Other than that, it couldn't be simpler to make.

Donna M. September 23, 2007