Basil Pesto from Home

Recipe by Sageca
READY IN: 15mins
YIELD: 1 cup




  • Using your processor pulse the basil, garlic and pine nuts.
  • Slowly add the olive oil in a constant stream while the food processor is on.
  • Stop to scrape down the sides of the food processor with a rubber spatula.
  • Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
  • Add salt and freshly ground black pepper.
  • Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
  • 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.
  • I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.