Basil Pesto // Fork in the Kitchen

Basil Pesto



  • 2 cups tightly packed fresh basil leaves
  • 1/4 cup pine nuts (optional: toasted pine nuts)
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 cup parmesan cheese, freshly shredded
  • 1/2 cup olive oil


  1. In a food processor, add the basil leaves, pine nuts, and garlic cloves.
  2. Chop until coarsely mixed.
  3. Add parmesan cheese and salt to food processor. Pulse the food processor until ingredients are just mixed.
  4. Slowly add the olive oil while pureeing the pesto, scraping the sides of the bowl as needed.
  5. Pesto is ready to use immediately or can be stored in an airtight container in the refrigerator for up to 1 week.


If storing the fridge, cover the top of the pesto with plastic wrap to reduce its exposure to air.

Recipe Card powered byTasty Recipes

Contact · About · Privacy Policy