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–+ servings

Pesto Recipe

Laura Ambrouse
Fresh green basil pesto in a small ceramic bowl
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A small batch of basil pesto with pine nuts, Parmesan, garlic, and olive oil. Divide the finished batch into eight equal portions.
Estimated Recipe CostAbout US$9.50 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 8 equal portions
Course: Sauce
Cuisine: Italian
Calories: 117
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Pesto
  • 2 cups fresh sweet basil leaves 48g; about 2 cups loosely filled whole leaves, rinsed and dried; use weight for consistency
  • 1/4 cup pine nuts 33.75g
  • 1/2 cup finely grated Parmesan 50g
  • 2 cloves garlic 6g total, peeled
  • 1/4 cup extra-virgin olive oil 54g
  • 1/4 teaspoon salt 1.5g

Equipment

  • Food processor
  • Measuring cups and spoons
  • Rubber scraper
  • small bowl

Instructions
 

Make the pesto
  1. Wash your hands. Rinse the basil leaves under running water, then dry well. Remove tough stems.
  2. Add basil, pine nuts, Parmesan, garlic, olive oil, and salt to a food processor. Pulse briefly until chopped and combined.
  3. Stop the processor before scraping down the sides. Pulse again as needed until the mixture is spoonable, with small visible flecks.
  4. Taste and adjust the texture of the portion being served with a little water, added a teaspoon at a time if needed. Extra water or ingredient adjustments change the nutrition estimate.
  5. Divide the finished batch into eight equal portions. Serve immediately or refrigerate promptly in a covered container.

Nutrition

Serving: 1 equal portionCalories: 117kcalCarbohydrates: 1.83gProtein: 2.59gFat: 11.42gSaturated Fat: 2.1gPolyunsaturated Fat: 2.26gMonounsaturated Fat: 6.17gCholesterol: 5.38mgSodium: 186mgPotassium: 57.23mgFiber: 0.27gSugar: 0.18gVitamin A: 378.67IUVitamin C: 1.35mgCalcium: 66.08mgIron: 0.51mg

Video

Video: Allrecipes demonstrates food-processor basil pesto with pine nuts, Parmesan, garlic, and olive oil. Its proportions and optional lemon juice differ; follow the recipe above for this version.

Notes

Refrigerate within two hours at 40°F (4°C) or below and use within three days. Freeze extra in freezer-safe containers with ½ inch headspace. This is not a canning recipe. Contains milk and pine nuts. Nut swaps change flavor and allergen considerations. Nutrition estimated from USDA SR Legacy data using ingredient gram weights and eight equal portions; additional oil, salt, substitutions, or water are excluded. Refrigerate within one hour when the room is above 90°F (32°C).

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