Basil Pesto

5 from 3 reviews


  • 4 ounces basil (2 cups packed leaves)
  • 1/2 cup olive oil
  • 1/4 cup chopped pecans, walnuts or pine nuts
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh lemon juice, optional


  1. Combine basil, oil, nuts, cheese, garlic and salt in a food processor or chopper and pulse until finely chopped. Add a couple tablespoons of water and pulse until the pesto is as thin as you like. Taste it and add the lemon juice if you want.
  2. Store pesto in a small covered container in the fridge. Pack it tightly then pour on a thin layer of more olive oil to keep it from oxidizing and turning brown. Pesto can also be frozen this way.

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