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Classic Basil Pesto

Use this classic basil pesto recipe in appetizers, toppings and many of our recipes incorporating pesto.

A perfect way to use up your summer garden basil.

Basil Pesto. Classic recipe with basil, walnuts, Parmesan, garlic and olive oil.

Process garlic, basil, oil, walnuts or pine nuts, Parmesan cheese in a processor and voila. Pesto in 5 minutes. Check out a few of our recipes below that use pesto. One of our most popular recipes is Pesto and Vegetable Orzo.

Make Ahead

  • Pesto lasts 5-7 days in the fridge.
  • I freeze it in ziploc bags in 1/4 cup portions to use whenever I need pesto. Lasts 3-4 months in the freezer.

Looking for recipe ideas for fresh basil?

Be sure to check a few of our delicious fresh basil recipes.

Basil Pesto. Classic recipe with basil, walnuts, Parmesan, garlic and olive oil.
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Classic Basil Pesto Recipe

Process garlic, basil, oil, walnuts or pine nuts and Parmesan cheese in a processor and voila. Classic basil pesto in 5 minutes. A perfect way to use up that summer garden basil. (makes 1/2 cup)
Prep Time5 mins
Total Time5 mins
Course: sauces and spreads
Cuisine: Italian
Author: Cheryl

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/4 cup pinenuts or walnuts
  • 1/2 cup grated Parmesan cheese
  • 2 small cloves (or teaspoons) garlic
  • 1/2 cup olive oil

Instructions

  • MAKE THE PESTO: Grind pine nuts (or walnuts) and garlic in a food processor for a minute. Add basil leaves and process for another minute. Slowly add in oil from the feeder tube until combined. Add Parmesan cheese and process a few more seconds. Freezes well.
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