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Fresh Basil Pesto

This homemade fresh basil pesto is a family recipe we make since years. Fresh basil, garlic, parmesan, pine nuts & olive oil is all you need. The pesto is super easy and quick to make and tastes so much better than store-bought.
5 from 19 votes
Prep Time 15 mins
Total Time 15 mins
Course Condiment
Cuisine Italian
Servings 2 jars
Calories 2135 kcal


  • Food processor or blender
  • Jars (sterilized)


  • 75 g Basil
  • 1 Garlic clove
  • 150 g Parmesan whole not grated
  • 2 tbsp. Pine Nuts
  • 1-1.5 dl Olive Oil


  • Put all the ingredients into a food processor and pulse until nicely combined. You still want some junks in the pesto and not a completely smooth texture. Scrape down the sides in between pulsing if necessary.
  • Fill the mixture into the prepared jars.
  • Now grab that olive oil and smother that pesto to where the top is covered with it. Doing this will keep your pesto fresh and and prevent your amazing pesto from becoming moldy.
  • You can immediately use the pesto or store it in the fridge for a while first.


  • Basil: Fresh basil is the base of this recipe. It is best if you get it right out of your garden. What basil you use doesn't really matter. I do not recommend using Thai basil tough. Dried basil will not work with this recipe
  • Garlic: Everything is better with some garlic! If you want extra flavor roast the garlic beforehand.
  • Parmesan: The parmesan brings saltiness into the pesto and is the reason why there is no need for additional salt. I recommend to get the best one you can find. Trust me, it is worth it as the flavor of the cheese makes a big difference in the pesto flavor. In this recipe we use the parmesan in big pieces and not the grated version. 
  • Pine Nuts: If you want you can roast your pine nuts before making the pesto to bring some extra flavor in. Make sure they are not hot anymore before mixing it with the other ingredients. If you have a hard time finding pine nuts you can swap them out walnuts, almonds or even pistachio.
  • Storing: Make sure you always add new olive oil on top of the pesto when you use some of it. First clean the wall of the jar by pushing any pesto on it down and then cover the whole pesto with an olive oil layer.
    • You can store the pesto in the fridge for up to 6 months in a jar that is tightly sealed.
    • If you are like my family and make pesto in bulks you can also freeze it. We usually keep the pesto in the freezer for up to 1 year. Make sure that the sides of your jar are clean and scrapped down and that you have a good layer of olive oil on top of the pesto. Close the jar tightly and put it in the freezer with the lid up so the olive oil stays on top of the pesto when freezing.

Your Notes


Calories: 2135kcalCarbohydrates: 12gProtein: 60gFat: 209gSaturated Fat: 47gPolyunsaturated Fat: 27gMonounsaturated Fat: 126gCholesterol: 102mgSodium: 2410mgPotassium: 549mgFiber: 2gSugar: 3gVitamin A: 5137IUVitamin C: 15mgCalcium: 1920mgIron: 6mg
Keyword Condiment, Easy, Homemade, Quick
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