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Simple Basil Pesto

Hollie Schultz
An easy recipe to make simple basil pesto.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine American
Servings 6 servings
Calories 236 kcal


  • 2 1/2 cups basil leaves washed and dried throughly
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup parmigiano reggiano cheese grated
  • 1/2 lemon zest and juice
  • 1/2-2/3 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/2 tsp black pepper


  • Combine the basil, garlic, and pine nuts, grated cheese, lemon zest and juice in a food processor or blender and pulse until coarsely chopped.
  • Turn machine on and stream olive oil through the feed tube. Process until fully incorporated and smooth. Season with salt and pepper.


To Freeze: Place pesto into a clean ice cube tray and cover with tightly cover with a layer of plastic wrap and foil. Freeze for up to three months. Thaw on the counter or the fridge or mix ice cubes right into hot pasta or tomato sauce to melt on their own.


Calories: 236kcalCarbohydrates: 3gProtein: 4gFat: 24gSaturated Fat: 4gCholesterol: 6mgSodium: 232mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 597IUVitamin C: 7mgCalcium: 122mgIron: 1mg
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