Wicked Easy Pesto Recipe

Ingredients (~6-8 servings, makes about 1 1/2 cups)

• 1/2 cup pine nuts
• 1 1/2 cups tightly packed fresh basil leaves
• 1 cup freshly grated parmesan cheese
• 3-4 cloves garlic, minced
• Salt & pepper to taste
• 1/2 cup olive oil

Toast the Pine Nuts

If you want to toast the pine nuts (totally optional but adds a nice nutty flavor), add them to a dry skillet over medium heat.

Watch them carefully and toss them around every minute or so – they go from golden to burned really fast.

They’re done when they’re lightly golden on both sides, usually ~4-5 minutes total.

Let them cool while you prep everything else.

Combine Everything in the Food Processor

Add the pine nuts, basil, parmesan, garlic, and a good pinch of salt and pepper to your food processor.

Pulse about 10-15 times until everything is roughly chopped and combined.

You’re not looking for smooth yet – just breaking everything down.

Add the Olive Oil and Process

With the motor running on low, slowly drizzle in the olive oil through the feed tube.

Stop once or twice to scrape down the sides with a spatula.

Keep processing until you don’t see any big chunks of pine nuts and the texture is how you like it – some people like it chunky, others want it smooth.

Taste and add more salt, pepper, or parmesan as needed.

Store in the Fridge

Transfer to a jar and press a piece of plastic wrap directly onto the surface of the pesto to prevent browning.

It’ll keep in the fridge for up to a week, or you can freeze it in ice cube trays for longer storage.

Wicked Easy Pesto

This homemade pesto takes 15 minutes and tastes way better than the store-bought stuff. I always make a bigger batch since it keeps in the fridge for a week and works on everything from pasta to grilled chicken.

prep time:10 minutes mins

cook time:5 minutes mins

total time:15 minutes mins

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Ingredients

Ingredients (~6-8 servings, makes about 1 1/2 cups)

• ▢ 1/2 cup pine nuts
• ▢ 1 1/2 cups tightly packed fresh basil leaves
• ▢ 1 cup freshly grated parmesan cheese
• ▢ 3-4 cloves garlic minced
• ▢ Salt & pepper to taste
• ▢ 1/2 cup olive oil

Instructions

• Toast pine nuts in a dry skillet over medium heat, tossing frequently, until lightly golden, about 4-5 minutes. Let cool.
• Add cooled pine nuts, basil, parmesan, garlic, salt, and pepper to food processor. Pulse 10-15 times until roughly chopped.
• With motor running, slowly drizzle in olive oil through feed tube. Stop to scrape down sides as needed. Process until desired consistency is reached.
• Taste and adjust seasoning with salt, pepper, or parmesan.
• Transfer to jar and press plastic wrap directly onto surface to prevent browning.

Notes

Keeps refrigerated up to 1 week or freeze in ice cube trays for longer storage.

Did you make this recipe?Let me know how you liked it below!