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–+ servings
Pesto mixed in a glass surrounded by pesto ingredients

How to Make Best Pesto

Isabel Laessig
Learn how to make pesto with this classic delicious fresh Basil Pesto Recipe. It's easy to make this classic pesto recipe in a food processor or blender, and it's ready in just 5 minutes!
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine Italian
Servings 1 cup
Calories 681 kcal

Equipment

  • 1 food processor or blender
  • 1 Spatula to scrape down the sides of the bowl as you process

Ingredients
  

  • 2.5 cups Fresh basil leaves
  • 2 Tablespoons Parmesan cheese
  • 3 cloves Garlic cloves chopped roughly
  • 2 Tablespoons Pinenuts
  • 1 teaspoons Salt
  • ½ teaspoon Black pepper
  • ¼ cup Extra virgin olive oil

Instructions
 

  • Add basil leaves, pine nuts, vegan Parmesan cheese, garlic, salt and pepper, and extra virgin olive oil to a food processor or blender.
    Pouring olive oil into a glass containing pesto ingredients
  • Blend until creamy and smooth.
    Blending pesto in a glass

Notes

  • How to Refrigerate Pesto: Store pesto in a sealed, airtight container and refrigerate for up to 5 days. To help prevent any browning, simply pour a thin layer of olive oil on top of the pesto, ensuring the surface is covered. Or, place a sheet of plastic wrap directly over the surface of the pesto.
  • How to Freeze Pesto: Store pesto in a sealed, airtight container and freeze for up to 6 months. One of my favorite ways to freezing is in an ice cube tray lined with plastic wrap, so that it's already divided into small portions. Simply freeze, pop the cubes out and place into a freezer bag!

Nutrition

Calories: 681kcalCarbohydrates: 8gProtein: 9gFat: 71gSaturated Fat: 10gPolyunsaturated Fat: 13gMonounsaturated Fat: 44gCholesterol: 7mgSodium: 2491mgPotassium: 356mgFiber: 2gSugar: 1gVitamin A: 3255IUVitamin C: 14mgCalcium: 251mgIron: 4mg
Keyword easy pesto recipe, how to make pesto, pesto sauce recipe
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