I have to admit that I’m a little lazy when it comes to pesto, I always have a jar in my pantry or fridge. But it really is easy to make. Try this Quick and Easy Homemade Pesto Sauce recipe. This is is a great way to use the bumper crop of basil I always seem to have in the summer.


Quick and Easy Homemade Pesto

Prep Time: 19 minutes
Servings: 4
Calories: 428kcal
Once you've made your first batch of pesto you'll wonder why you keep reaching for the jarred pesto. You can freeze fresh pesto up to 3 months. See the notes if you want to freeze your pesto.
Print Recipe


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts - you can substitute walnuts, if you've run out of pine nuts
  • 2/3 cup extra-virgin olive oil
  • Fresh ground sea salt and freshly ground black pepper - to taste
  • 1/2 cup freshly grated Pecorino cheese


  • Place basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Slowly add the oil and process until fully well blended and smooth.
  • Season with salt and pepper.
  • In a large bowl stir in cheese, until well distributed.


If you want to freeze the pesto sauce, only use 1/2 cup of olive oil while processing and DO NOT add the cheese. Place pesto sauce in an airtight freezer-safe container and top with the remaining oil. Pesto can be kept frozen for about 3 months.
When ready to use thaw the pesto in the refrigerator and just before serving stir in cheese.
That's it. Super easy, right? Enjoy over hot pasta, on a turkey sandwich, Stir a couple of tablespoons into your red sauce for added depth of flavor, the possibilities are endless.


Calories: 428kcal | Carbohydrates: 2g | Protein: 5g | Fat: 45g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 151mg | Potassium: 96mg | Vitamin A: 685IU | Vitamin C: 2.6mg | Calcium: 157mg | Iron: 1.2mg
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