homemade pesto

Homemade Pesto

By LT      

August 6, 2016

No store-bought jar of pesto can compare to this easy to make fresh homemade version of basil pesto. Classic recipes call for pine nuts and if you have them by all means go ahead and use them. I find walnuts to be more economical and I like the flavor a little bit more. When tossing with pasta, mix with some of the starchy pasta water to thin pesto.

  • Prep: 10 hrs
homemade pesto


1 1/2 c. freshly grated parmesan cheese

7-9 cloves of garlic

1/2 c. walnuts

4-6 c. fresh basil, packed

1 1/2 c. EVOO (extra virgin olive oil)

1 tsp kosher salt

1 tsp fresh cracked black pepper


1Grate parmesan cheese with food processor's shredding blade, set aside

Using chopping/mixing blade of food processor

1Smash whole garlic gloves with side of chef's knife (carefully of course) or bottom of a wine bottle, remove peels and add to food processor, pulse until coarsely chopped

2Add walnuts and pulse 5-6 seconds

3Add basil, salt and pepper, turn processor on low and slowly drizzle in EVOO until finely pureed

4Add parmesan cheese and mix another minute

5Sever immediately or store in air tight container like a mason jelly jars

Store in mason jelly jars refrigerated 7-10 days. Pesto also freezes well. Tip: add thin layer of EVOO on top of pesto when storing.


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