Name: Homemade Basil Pesto
Prep time: 10 min
Total time: 10 min
Yield: 4 small servings
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves; 2 cloves garlic; 0.5 cup olive oil; 0.5 cup grated Parmesan cheese; Salt; Black pepper

From the Cook

1/4

Homemade Basil Pesto

These Carbs Don't Count Verified

Ingredients

Warning0 allergens identified

Instructions

Add the basil leaves and garlic cloves to a food processor or blender and pulse a few times until roughly chopped.

Add olive oil and pulse again to start forming the pesto.

Scrape down the sides of the bowl or container with a spatula.

Add grated Parmesan cheese, a pinch of salt, and black pepper to taste.

Pulse again until fully combined and smooth or leave slightly chunky, depending on your desired texture.

Use immediately or store in an airtight container in the refrigerator for up to 3–5 days.

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Nutrition

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Tips & Tricks (5)

Blanch Your Basil First 🌿
Briefly blanch basil leaves in boiling water for 10-15 seconds, then ice-bath them to preserve their vibrant green color and prevent oxidation and browning.
Toast Your Garlic Strategically 🧄
Use raw garlic for a pungent kick, or lightly toast it first for a mellower, sweeter flavor that won't overpower the delicate basil.
Choose Quality Extra Virgin Olive Oil 🫒
Use a robust, grassy extra virgin olive oil and add it last while pulsing—never blend it continuously, as friction creates heat that damages the oil's delicate flavor profile.
Pulse Don't Puree 💚
Use short, controlled pulses rather than continuous blending to maintain texture and prevent the basil from becoming bitter from over-processing.
Finish with Freshly Grated Parmesan 🧀
Fold in finely grated Parmigiano-Reggiano by hand after processing—never blend it with other ingredients, as friction generates heat that causes it to clump and become greasy.