easy homemade pesto in a food processor

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 🙂

fresh pesto in a jar with a spoon

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!

homemade pesto blended in food processor

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. 

fresh pesto in a jar

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.

pesto process shot in food processor 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

fresh pesto in a jar

Delicious easy homemade pesto made with just 6 ingredients! Perfect for pesto pastas, salads, and everything in between.

  • Author: Sofi | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 16 ounces pesto 1x
  • Category: sauces
  • Method: food processor
  • Cuisine: italian
Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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

easy homemade pesto in jar

9 comments

Cathleen
Reply

Delicious!!!! Exactly what my Sunday needed- going to make this TODAY!!!

Vincent
Reply

Two things. If you freeze it then freeze without the cheese. Add it fresh when using thawed pesto. I freeze in ice cube trays.
Also blanche the basil before you do anything. Will keep the wonderful green color.

Susan
Reply

After I whirl my pesto in the food processor, I add a few grinds of black pepper and a dash or two of Italian Seasoning or salt-free garlic seasoning! Pesto is great on garlic bread, warm appetizers, a sandwich…Yes, I also love pesto! Make a batch of this easy pesto, put it into two one cup canning jars, freeze one and enjoy the other jar now!

Jane
Reply

I spread a thin layer of pesto on the inside of my grilled cheese on sourdough. So good!

Sofi | Broma Bakery
Reply

Yum! Pesto grilled cheese…DROOLING.

Sharon
Reply

One thing I do is make freezer-cube pesto. To keep longer in the freezer, omit the cheese and decrease the amount of oil. You goal is make if like wet sand. Then pack into ice-cube trays and freeze until firm. When firm: pack into freezer bags. These cubes are perfect for one or two servings of pasta (add your cheese and additional oil to taste – or lemon juice if you are calorie counting), add it to soups for extra flavor, or use it as pizza sauce base. Decreasing the oil content before freezing saves space. I find my cubes last about a year in the freezer!

Sofi | Broma Bakery
Reply

What a great idea! We’re new to the pesto game so this is so helpful! Thanks for the info 🙂

Joanne Navarre
Reply

You must have been spying through my kitchen windows. I spent all yesterday afternoon making pesto (for the freezer). Our basil crop is healthy and plentiful this summer, and we’ll be able to enjoy it for months. 🙂

Linda
Reply

Add fresh garlic, toast the pine nuts to bring out flavour, and it would be perfect. Drizzle more olive oil (the good stuff only EVOO) on top of the pesto and top with 2 or 3 pine nuts and it’s perfect.

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