Happy Sunday! I’m interrupting our usual weekend programming of doing absolutely nothing, because I just couldn’t wait until the week to share this easy homemade pesto recipe. Zesty, nutty, cheesy, and packed full of fresh basil flavor, this homemade pesto has quickly become a staple in our household. And hopefully will in yours soon 🙂
We mentioned this earlier, but we planted an herb garden on our back deck this year, and it’s easily one of the best decisions we’ve made all year. So so SO many fresh herbs to make allll the things like falafel spiced tomato flatbread, chimichurri, and fattoush salads.
But something I’ve been making constantly to keep up with our basil plant (which I truly think is on steroids), is this homemade pesto!
I love pesto, but have never been one to buy it at the store because it can be pretty pricey and we don’t use it allll the much. But now that our plants are generating roughly 1000000000 cups of basil leaves every week, I am obsessed.
What is in pesto?
Pesto is traditionally made with olive oil, nuts, parmesan cheese, and a lot of basil.
How to make homemade pesto:
This pesto recipe is about as easy it gets. Simply place all your ingredients in a food processor and pulse to your desired consistency! And that is it! I know, I know, it seems too good to be true, but it’s seriously that simple.
Ways to use pesto
As much as I absolutely love pesto, I always seem to have a half eaten jar in the fridge that I end up having to toss because we just don’t go through it quickly enough. You can only have pesto pasta so many times before you get sick of it. Lately we’ve been smashing it on potatoes, using it in salads, making this to die for pesto caprese panzanella salad, and spreading it on toast with some scrambled eggs for breakfast!
Still pesto-d out? You can freeze your pesto for up to 3 months! Score!Print
Easy Homemade Pesto
Delicious easy homemade pesto made with just 6 ingredients! Perfect for pesto pastas, salads, and everything in between.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 16 ounces pesto 1x
- Category: sauces
- Method: food processor
- Cuisine: italian
- 3 cups fresh basil, leaves and tender steams
- 1/3 cup pine nuts
- 1 tablespoons lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 cup parmesan cheese
- Combine the basil leaves, pine nuts, lemon juice, olive oil, salt, and parmesan cheeee in a food processor and pulse until combined, about 3 minutes. Blend to your desired consistency. If the pesto is too dry, drizzle more olive oil in slowly.
- Store in a sealed container in the fridge for up to 3 weeks, or freeze for up to 3 months. Enjoy!
Keywords: easy, quick, homemade, zesty, cheesy, quick and easy