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Homemade Basil Pesto

There is nothing better than a homemade, fresh Basil Pesto, particularly when it’s so easy to make in under 15 minutes. Whether it‘s stirred through pasta, made into a creamy sauce with chicken, added to a salad dressing, spread on a big piece of sourdough or dolloped on top of a pizza, it is the ultimate way to add a whole heap of flavour to a meal without a whole heap of effort. It‘s worth taking the time to make your own pesto, since many of the store-bought varieties are made with additives or can be expensive. This homemade version is completely customisable and the store-bought version just can’t compare to the taste. See below to find out how to store your pesto and keep it in the fridge for up to 2 weeks!

How long can you store homemade Basil Pesto?

Homemade pesto can be stored in the fridge for up to 2 weeks. Store in an airtight container and drizzle the top of the pesto with extra olive oil – this is the key to preserving the pesto and keeping it fresh. It may darken over time on the top, but it will be completely fine to eat. Top it generously with olive oil each time after use. Freeze in ice-cube trays for up to 2 months. Thaw completely in the fridge overnight to use.

Homemade Basil Pesto

Basil Pesto

Author: Nicole
5 from 2 votes
“This is the nicest pesto I’ve ever tasted. It’s quick & easy to make.”
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This homemade Basil Pesto tastes so much better than the store-bought variety. Use it any way you want – on pasta, in salads, in a creamy sauce on or pizza.
Prep 15 minutes
Total 15 minutes
Servings: 6

Ingredients

  • 100 g (4 cups) fresh basil leaves (you can substitute half with flat-leaf parsley for a fragrant, brighter pesto)
  • 50 g (½ cup) freshly grated parmesan
  • 80 g (½ cup) pine nuts, walnuts or macadamia nuts (I love using walnuts!)
  • 1 garlic clove, freshly minced
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 125 ml (½ cup) extra-virgin olive oil, plus extra for storing the pesto

Instructions

  • Place the basil leaves (and parsley if using), parmesan, nuts, garlic, salt and pepper into a food processor. Pulse for 5–10 seconds, scraping down the sides as needed until the mixture resembles fine crumbs.
  • Running the food processor, slowly add the olive oil, scraping down the sides as needed, and blitz until smooth.
  • Store in an airtight container; see the storage instructions below.

Nutrition information

Nutrition Facts
Basil Pesto
Amount per Serving
Calories
298
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
17
g
Cholesterol
 
7
mg
2
%
Sodium
 
540
mg
23
%
Potassium
 
149
mg
4
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
956
IU
19
%
Vitamin C
 
3
mg
4
%
Calcium
 
107
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Tips – The recipe includes a generous amount of seasoning but you can add more depending on your tastes. You can also add more olive oil if you prefer a looser pesto.

MAKE AHEAD

Homemade pesto can be stored in the fridge for up to 2 weeks. Store in an airtight container, and drizzle the top of the pesto with extra olive oil – this is the key to preserving the pesto and keeping it fresh. It may darken over time on the top, but it will be completely fine to eat. Top it generously with olive oil each time after use. Freeze in ice-cube trays for up to 2 months. Thaw completely in the fridge overnight to use.

LEFTOVERS

Homemade pesto can be stored in the fridge for up to 2 weeks. Store in an airtight container, and drizzle the top of the pesto with extra olive oil – this is the key to preserving the pesto and keeping it fresh. It may darken over time on the top, but it will be completely fine to eat. Top it generously with olive oil each time after use.

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Course condiment, Sauces and Dressings
Cuisine Italian