Homemade Basil Pesto
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Basil Pesto

Basil Pesto from Weelicious



Basil Pesto is easy to make, you can store it for weeks in the fridge and my kids devour it up no matter what I put it on -- from fish, to pasta to a sandwich. Even my husband loves it. And seriously, what's not to love?!

Basil Pesto  (Makes 1 Cup)

  • Prep Time: 1 mins,
  • Cook Time: 1 mins,
  • Rating:
    Rate this recipe
It's easy to make, you can store it for weeks in the fridge and my kids devour it up no matter what I put it on -- from fish, to pasta to a sandwich. Even my husband loves it. And seriously, what's not to love?!


  • 2 cups fresh basil
  • 1/4 cup grated parmesan cheese
  • 1/4 cup pine nuts
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/4 cup olive oil


  1. 1. Place all ingredients in a food processor and puree until smooth.

Basil Pesto

Nutrition Information

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  6. Mary Mills

    July 21, 2014 at 12:07 pm

    Could you repost this recipe? I am only seeing 2 cups basil on the ingredients list. Thank you!

  7. Stephanie

    July 19, 2014 at 12:17 pm

    Where did the rest of the recipe go? I am only seeing 2 cups of basil?

  8. Alexandra

    July 16, 2014 at 3:53 am

    I can’t see the ingredients past basil either…

  9. Jesse

    July 15, 2014 at 8:44 am

    Your recipe list is missing some ingredients.

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  11. Francis Pasch

    September 20, 2013 at 10:06 pm


  12. Bike Touren Italien

    July 28, 2013 at 8:27 am

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  13. Hannah

    March 4, 2013 at 1:22 am

    If I wanted to substitute walnuts for the pine nuts would I use the same amount?

    • catherine

      March 5, 2013 at 11:02 am

      Yes! Just chop them first so they’re closer to the size of pine nuts when you measure!

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  20. A.S.

    October 22, 2011 at 7:24 pm

    Can you freeze this? And how long will it last in the refrigerator?

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  22. Tamara

    April 17, 2011 at 3:36 pm

    Oh! And this may be a silly question, but do pesto and chicken go well together? Or is fish the best option with it?

    • Julie p

      October 9, 2011 at 11:31 pm

      They go fabulously together. Enjoy.

  23. Tamara

    April 17, 2011 at 1:13 pm

    I saw some of the comments above – would it work to replace these with a different kind of nut or seed? I adore pine nuts, but they have gotten incredibly expensive where I live and I can’t justify the cost when trying to stick to my grocery budget.

    • Julie p

      October 9, 2011 at 11:32 pm

      I know what you mean. Walnuts are a good option. See all entries above for some other wonderful suggestions.

  24. mamamichelle

    April 4, 2011 at 10:36 am

    Would it work to use a blender if I don’t have a food processor? I will hopefully be getting one soon, but for now I’m having to improvise. I was also wondering the same thing about the recipe for graham crackers. Thanks, Catherine, for all your wonderful recipes!

    • catherine

      April 4, 2011 at 6:31 pm

      That is just fine :)

  25. Holly

    March 22, 2011 at 9:46 am

    I got a recipe for pesto using collard greens and my daughter loves it! I don’t use nuts – just olive oil, parmesan cheese, and a little garlic and onion if i’m feeling frisky.

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  27. Lisa {Smart Food & Fit}

    January 11, 2011 at 6:58 pm

    I just saw this post and bought some fresh basil leaves the other day. I’ve made parsely pesto in the past and it’s just as delicious if you can’t get a hold of basil.

  28. Terri

    January 8, 2011 at 8:54 pm

    My girls love pesto. I have even made it with spinach instead of basil and pecans instead of pine nuts and they still love it.

  29. Kathy

    January 7, 2011 at 6:45 pm

    my daughter is allergic to seeds, nuts and dairy and other things. Will it still taste good if i omitted the pine nuts and parmesan?

  30. rachel

    January 7, 2011 at 3:52 pm

    I usually by this in a jar, but I just made this with my toddler. Tastes so good and fresh. I’m excited to eat it tonight — something the whole family can eat together.

  31. cbirch

    January 6, 2011 at 9:45 pm

    I just saw this recipe and instantly had to make it (for my son’s dinner, yes, but also a big bowl of pasta for my lunch!) We were out of pine nuts so I substituted cashews – it worked well. Very yummy!

  32. Gina

    January 6, 2011 at 4:19 pm

    Thank you! I will be serving pesto pasta with whole wheat garlic bread for dinner. Love your recipes!

  33. Holly N.

    January 6, 2011 at 11:56 am

    Can I do this in a mini processor or does it have to be the big one? I haven’t gotten one yet although I really want one!

  34. Christine

    January 6, 2011 at 10:46 am

    I love pesto! Anyone have ideas for a nut-free pesto? My little girl has a nut allergy. I know the nuts are for flavor, but how much texture does it add? Should I just add more parm cheese??

    • Amy

      January 6, 2011 at 7:25 pm

      I agree, seeds are a great replacement. We’ve used both pumpkin and sunflower seeds and both have been very tasty!

    • Irina

      January 6, 2011 at 12:25 pm

      At my son’s school they just do not use the pine nuts and the kids still love it. The other alternative would be using some pumpkin seeds instead of the pine nuts. It is a different flavor, but good.

  35. Maryea (Happy Healthy Mama)

    January 5, 2011 at 10:39 pm

    Basil, Parmesan AND pine nuts? YUM!!

    • willie

      January 10, 2012 at 5:22 pm

      Thanks for the pesto recipe. I always wanted to make my own :)