Perfect Basil Pesto

Pesto sauce

Perfect Basil Pesto

No ratings yet
Print Pin
Servings2 tablespoons
Yield1/2 cup
Prep Time15 minutes
Total Time15 minutes


Food processor


  • 2 tablespoons pine nuts
  • 1 clove garlic, pressed or minced
  • 1 large handful of fresh basil leaves, about 1 packed cup
  • ¼ cup finely-grated Parmesan Reggiano cheese
  • ½ teaspoon salt
  • cup extra virgin olive oil, plus enough to cover top of pesto, if freezing.


  • Add pine nuts and garlic to a food processor. Pulse several times.
    2 tablespoons pine nuts
    1 clove garlic
  • Add basil, cheese and salt, then pulse all combined and well chopped.
    1 large handful of fresh basil leaves
    1/4 cup finely-grated Parmesan Reggiano cheese
    1/2 teaspoon salt
  • Slowly add olive oil. Stop halfway and scrape sides. Continue until you have added all of the oil.
    1/3 cup extra virgin olive oil
  • If storing, place in air-tight container and add enough oil to cover top. Place in fridge for a couple of weeks or in freezer for several months.


Substitute 1/3 cup macadamia nuts for the usual pine nuts for something different!



Serving: 1g | Calories: 218kcal | Carbohydrates: 1g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 4mg | Sodium: 391mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
Tried this recipe?Mention @SmallerDishes or tag #SmallerDishes!
Pin Recipe Share Tweet