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Basil Pesto | Salt & Baker
5 from 1 vote

Basil Pesto

Easy, fresh, basil pesto.
prep time 15 mins
total time 15 mins
servings: 2 cups
calories: 700kcal
author: Salt & Baker


  • 2 1/2 cups fresh basil (packed)
  • 1/4 cup toasted pine nuts
  • 2 garlic cloves, minced
  • 1/2 tsp salt, or to taste
  • pinch black pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup olive oil


  • Add the basil, toasted pine nuts, garlic cloves, salt, pepper, and parmesan to the bowl of your food processor (or blender). Pulse until the ingredients are incorporated.  
  • With the food processor on, stream in the olive oil. I like my pesto a tad chunky, so I don't overdo it with the food processor. Taste the pesto, add salt and pepper to taste. 


Pesto will stay good in the fridge for about 1 week.
If you want to freeze the pesto, consider omitting the parmesan cheese, as it doesn't freeze well. Thaw the pesto, then stir in the grated parmesan cheese before serving. 
Calories: 700kcal | Carbohydrates: 4g | Protein: 12g | Fat: 72g | Saturated Fat: 12g | Cholesterol: 17mg | Sodium: 985mg | Potassium: 212mg | Fiber: 1g | Vitamin A: 1780IU | Vitamin C: 6.4mg | Calcium: 355mg | Iron: 2.4mg
Course: Appetizer
Cuisine: American
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