Basil Pesto from Home

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“This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer.”
1 cup

Ingredients Nutrition


  1. Using your processor pulse the basil, garlic and pine nuts.
  2. Slowly add the olive oil in a constant stream while the food processor is on.
  3. Stop to scrape down the sides of the food processor with a rubber spatula.
  4. Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
  5. Add salt and freshly ground black pepper.
  6. Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
  7. Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
  8. I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.

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