Basil Pesto

Basil Pesto- Printable Version


¼ cup olive oil
1 cup fresh basil
1 garlic bulb salt and pepper
¼ cup parmesan cheese
¼ cup pine nuts (optional)
2 tsp. lemon juice (optional)


  1. Wrap garlic bulb in foil and roast in the oven at 375 degrees for 30 minutes.
  2. Lightly toast pine nuts (if you choose to use them).
  3. Mix all ingredients together in a food processor.
  4. Add more olive oil for desired consistency.

Saving Options:

  • Store in an airtight jar in the refrigerator for up to 2 weeks.
  • Double or triple the batch (if you have tons of basil like me) and freeze batches in an ice cube tray overnight. Store pesto cubes in a Ziploc bag in the freezer for up to a year.



Pine nuts are expensive, so I very rarely use them. However, they do add a delicious, nutty flavor to the pesto.

Roasting the garlic is VERY important!! It allows for a much sweeter garlic taste. The garlic squeezes out of its shell very easily after it has been roasted.

I always play around with measurements. Sometimes I add more cheese and basil (with more olive oil to maintain the correct consistency).

This recipe is easy to make in bulk! I typically triple or quadruple the recipe (because my basil grows rapidly) and freeze it so I can use it anytime.

Check out Creamy Pesto Fettuccini for an idea on what to make with your delicious pesto!


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