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Basil Pesto

Author: Kyle


  • 1 cup basil leaves
  • 1 Tablespoon water
  • 2 Tablespoons pine nuts,, toasted
  • 2 Tablespoons grated parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 4 teaspoons extra virgin olive oil


  • Put the basil, water, pine nuts, cheese, lemon juice and garlic (everything except the oil) into your food processor.
  • Process until smooth, then scrape down sides of bowl.
  • With the food processor running, slowly pour the oil through the food chute, this will emulsify the oil.
  • Process until well blended.


Gr8 Tip:

  • Homemade pesto can be kept in the refrigerator for 5 - 7 days.
  • After making the pesto freeze in ice cube trays and use only the amount as needed. Keep in freezer for 3¬†- 4¬†months.
Tried this recipe?Mention @Great8Friends or tag #gr8food!