Quick Basil Pesto
A simple, vibrant homemade basil pesto that comes together in minutes. Use it on the Roasted Tomato Burrata Plate, toss it through pasta, spread it on sandwiches, or freeze a batch for later. Once you make it yourself, you'll always want a jar on hand.
Prep time
5 min
Cook time
5 min
Serves
About ½ cup
Ingredients
▼
Ingredients
- 1 packed cupfresh basil leaves
- ¼ cupgrated Parmesan cheese
- ¼ cupolive oil
- 2 tbsppine nuts or walnuts
- 1 smallgarlic clove
- pinchsalt
- optionalsqueeze of fresh lemon juice
Ingredients
Ingredients
- 1 packed cupfresh basil leaves
- ¼ cupgrated Parmesan cheese
- ¼ cupolive oil
- 2 tbsppine nuts or walnuts
- 1 smallgarlic clove
- pinchsalt
- optionalsqueeze of fresh lemon juice
Instructions
Instructions
- 1
Add basil, Parmesan, nuts, garlic, and salt to a food processor.
- 2
Pulse while slowly drizzling in the olive oil until smooth.
- 3
Add a squeeze of fresh lemon juice if desired.
- 4
Taste and adjust seasoning as needed.
Melissa's Notes
Feel free to double the recipe — it's perfect for tossing through pasta, spreading on sandwiches, or dolloping onto soups. Pesto freezes beautifully too. Spoon into an ice cube tray, freeze until solid, then transfer to a bag and pull out a cube whenever you need it. It keeps in the freezer for up to 3 months.
Use this pesto in my Roasted Tomato Burrata Plate — it's a match made in heaven.
Nutrition Information
Per 2 tbsp serving — based on 4 servings (about ½ cup total)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Join the Nest
Get 10 free recipes — sign up for The Cozy Weeknight Dinner Plan.
Want to save this recipe? Print it out, share with a friend, or follow along on social.