Homemade Pesto Sauce Recipe

side shot of homemade pesto in a jar with a spoon full of pesto

4.90 from 19 votes

Easy to make Homemade pesto sauce in just under 10 minutes. Made with pine nuts, fresh basil, parmesan cheese, fresh garlic, and olive oil.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American, Italian

Diet: Diabetic

Servings:

Author: Rena

Ingredients

2 Cups Fresh basil leaves packed
1/2 Cup Freshly grated Parmesan Cheese
1/2 Cup Extra virgin olive oil
1/2 Lemon Juiced
1/3 Cup Pine nuts or other nuts like walnuts or pistachios
2 Garlic cloves peeled
1/2 Tsp Sea salt, or to your taste
1/4 Tsp Freshly ground black pepper, or to your taste

Instructions

Heat a small frying pan on low heat.
Add in the pine nuts and cook until golden for about 3-4 minutes. Keep shaking the frying pan every couple of seconds to prevent the nuts from over-coloring and burning.
Place all ingredients except olive oil into the bowl of a food processor. Pulse until chopped.
Continue processing while gradually adding oil in a steady stream, stopping occasionally to scrape down the sides of the food processor.
Transfer to a 10 oz jar and keep refrigerated for up to 7 days or freeze for up to 3 months.

Video

Notes

TIP: To freeze, pour into an ice cube tray and place in the freezer for 2 hours. Remove the frozen pesto cubes and store them in a resealable plastic bag until future use.

Note: the nutrition fact is for about 2 tablespoons. The entire cup is 1509 calories.

Nutrition