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

Course: Sauce
Cuisine: Italian
Prep Time: 19 minutes
Servings: 4
Calories: 428 kcal
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.


  • 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


  1. 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.
  2. Season with salt and pepper.
  3. In a large bowl stir in cheese, until well distributed.

Recipe Notes

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.

Nutrition Facts
Quick and Easy Homemade Pesto
Amount Per Serving
Calories 428 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 7g44%
Cholesterol 13mg4%
Sodium 151mg7%
Potassium 96mg3%
Carbohydrates 2g1%
Protein 5g10%
Vitamin A 685IU14%
Vitamin C 2.6mg3%
Calcium 157mg16%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.


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