Basil Pesto

Name: Basil Pesto
Total time: 49 min
Yield: 4 servings
Cuisine: italian
Ingredients: 30 g pine nuts; 1 clove Garlic clove; 50 g Parmesan; 50 g Basil leaves, fresh; 100 ml Extra virgin olive oil; 10 ml Lemon juice; 0.25 tsp Salt; 0.25 tsp Black pepper, freshly ground; 15 ml Extra virgin olive oil

56 min · 21 min active · makes ~265 g · Medium · Italian

Vibrant basil sauce with pine nuts, parmesan and lemon juice, aromatic pesto.

Basil Pesto

Vibrant basil sauce with pine nuts, parmesan and lemon juice, aromatic pesto.

TOTAL TIME

56 min

ACTIVE TIME

21 min

QUANTITY

~265 g

DIFFICULTY

Medium

CUISINE

Italian

Who’s eating

Ingredients0/8

Tools0/6

Ingredients

0/8 gathered · 4 servings

30g

1clove

50g

fresh50g

115ml

10ml

0.25tsp

freshly ground0.25tsp

#	Quantity	Notes	State
1	30g	—	—
2	1clove	—	—
3	50g	—	—
4	50g	fresh	—
5	115ml	—	—
6	10ml	—	—
7	0.25tsp	—	—
8	0.25tsp	freshly ground	—

Tools

7 items

Procedure

20 steps

1 of 20

Dry-fry the pine nuts

Look for

until golden — stirring frequently

Pine nuts · 30 g

medium-low heat

⏱ 3 min

ResultToasted pine nuts

2 of 20

Rest the toasted pine nuts

⏱ 5 min

ResultCooled toasted pine nutsused in step 7

3 of 20

Peel a garlic clove

Garlic clove · 1 clove

⏱ 20s

ResultPeeled garlic clove

4 of 20

Chop the peeled garlic clove

Peeled garlic clove · step 3

⏱ 30s

ResultChopped garlicused in step 9

5 of 20

Grate the parmesan

Parmesan · 50 g

⏱ 2 min

ResultGrated Parmesanused in step 8

6 of 20

Add the basil leaves to the food processor

Basil leaves · 50 g

⏱ 20s

ResultBasil leaves in food processor

7 of 20

Add the cooled toasted pine nuts from the frying pan to the basil leaves in food processor

Cooled toasted pine nuts · step 2

⏱ 20s

ResultPine nut and basil mixture

8 of 20

Add the grated Parmesan to the pine nut and basil mixture

Grated Parmesan · step 5

⏱ 20s

ResultParmesan and pine nut mixture

9 of 20

Add the chopped garlic to the parmesan and pine nut mixture

roughly chopped garlic

Chopped garlic · step 4

⏱ 20s

ResultGarlic and Parmesan mixture

10 of 20

Blend the garlic and Parmesan mixture

Look for

until coarsely broken down — pulse mode

⏱ 1 min

ResultPesto base

11 of 20

Add the extra virgin olive oil to the pesto base

in a steady stream with processor running

Extra virgin olive oil · 100 ml

⏱ 30s

ResultOlive oil pesto base

12 of 20

Blend the olive oil pesto base

Look for

until a smooth paste forms

⏱ 1 min

ResultPesto

13 of 20

Add lemon juice to the pesto

Lemon juice · 10 ml

⏱ 15s

ResultPesto with lemon

14 of 20

Add salt to the pesto with lemon

Salt · 0.25 tsp

⏱ 15s

ResultPesto

15 of 20

Add black pepper to the pesto

Black pepper · 0.25 tsp

⏱ 15s

ResultSeasoned pesto

16 of 20

Blend the seasoned pesto

pulse briefly, then taste and adjust seasoning as needed

⏱ 30s

ResultSeasoned pesto

17 of 20

Transfer the seasoned pesto from the food processor into the jar

Seasoned pesto · step 16

⏱ 30s

ResultSeasoned pesto

18 of 20

Drizzle the extra virgin olive oil over the seasoned pesto

thin layer over the surface to seal

Extra virgin olive oil · 15 ml

⏱ 30s

ResultSealed pesto

19 of 20

Cover the sealed pesto with the lid

⏱ 15s

ResultCovered pesto

20 of 20

Chill the covered pesto at the refrigerator

Look for

until needed

Covered pesto · step 19

⏱ 30 min

ResultBasil Pesto

Total Time56 min

#	Product	Tool	Action
1	30 g	medium-low heat	Dry-fry the pine nutsLook foruntil golden — stirring frequently⏱ 3 minResultToasted pine nuts
2	—		Rest the toasted pine nuts⏱ 5 minResultCooled toasted pine nutsused in step 7
3	1 clove		Peel a garlic clove⏱ 20sResultPeeled garlic clove
4	Peeled garlic clovestep 3		Chop the peeled garlic clove⏱ 30sResultChopped garlicused in step 9
5	50 g		Grate the parmesan⏱ 2 minResultGrated Parmesanused in step 8
6	50 g		Add the basil leaves to the food processor⏱ 20sResultBasil leaves in food processor
7	Cooled toasted pine nutsstep 2		Add the cooled toasted pine nuts from the frying pan to the basil leaves in food processor⏱ 20sResultPine nut and basil mixture
8	Grated Parmesanstep 5		Add the grated Parmesan to the pine nut and basil mixture⏱ 20sResultParmesan and pine nut mixture
9	Chopped garlicstep 4		Add the chopped garlic to the parmesan and pine nut mixture → roughly chopped garlic⏱ 20sResultGarlic and Parmesan mixture
10	—		Blend the garlic and Parmesan mixtureLook foruntil coarsely broken down — pulse mode⏱ 1 minResultPesto base
11	100 ml		Add the extra virgin olive oil to the pesto base → in a steady stream with processor running⏱ 30sResultOlive oil pesto base
12	—		Blend the olive oil pesto baseLook foruntil a smooth paste forms⏱ 1 minResultPesto
13	10 ml		Add lemon juice to the pesto⏱ 15sResultPesto with lemon
14	0.25 tsp		Add salt to the pesto with lemon⏱ 15sResultPesto
15	0.25 tsp		Add black pepper to the pesto⏱ 15sResultSeasoned pesto
16	—		Blend the seasoned pesto → pulse briefly, then taste and adjust seasoning as needed⏱ 30sResultSeasoned pesto
17	Seasoned pestostep 16		Transfer the seasoned pesto from the food processor into the jar⏱ 30sResultSeasoned pesto
18	15 ml		Drizzle the extra virgin olive oil over the seasoned pesto → thin layer over the surface to seal⏱ 30sResultSealed pesto
19	—		Cover the sealed pesto with the lid⏱ 15sResultCovered pesto
20	Covered pestostep 19		Chill the covered pesto at the refrigeratorLook foruntil needed⏱ 30 minResultBasil Pesto
Total Time			56 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	364kcal
	6g
	38g
	7g
	2g
	0.5g
	0.6g
	212mg

Ingredients0/8

Tools0/6

italian · Recipe

Basil Pesto

Vibrant basil sauce with pine nuts, parmesan and lemon juice, aromatic pesto.

Serves4

Total56 min

LevelMedium

Ingredients

Pine nuts30 g
Garlic clove1 clove
Parmesan50 g
Basil leaves, fresh50 g
Extra virgin olive oil115 ml
Lemon juice10 ml
Salt0.25 tsp
Black pepper, freshly ground0.25 tsp

Tools

SpoonFrying panGlass jarChef's knifeGraterFood processorLid

Method

Dry-fry the pine nutsLook foruntil golden — stirring frequently

medium-low heat3 minFrying panPine nuts · 30 g

Rest the toasted pine nuts

Result · Cooled toasted pine nuts · used in step 7

5 minFrying pan

Peel a garlic clove

20sChefs knifeGarlic clove · 1 clove

Chop the peeled garlic clove

Result · Chopped garlic · used in step 9

30sChefs knifePeeled garlic clove · step 3

Grate the parmesan

Result · Grated Parmesan · used in step 8

2 minGraterParmesan · 50 g

Add the basil leaves to the food processor

20sFood processorBasil leaves · 50 g

Add the cooled toasted pine nuts from the frying pan to the basil leaves in food processor

20sFood processorCooled toasted pine nuts · step 2

Add the grated Parmesan to the pine nut and basil mixture

20sFood processorGrated Parmesan · step 5

Add the chopped garlic to the parmesan and pine nut mixture → roughly chopped garlic

20sFood processorChopped garlic · step 4

Blend the garlic and Parmesan mixtureLook foruntil coarsely broken down — pulse mode

1 minFood processor

Add the extra virgin olive oil to the pesto base → in a steady stream with processor running

30sFood processorExtra virgin olive oil · 100 ml

Blend the olive oil pesto baseLook foruntil a smooth paste forms

1 minFood processor

Add lemon juice to the pesto

15sFood processorLemon juice · 10 ml

Add salt to the pesto with lemon

15sFood processorSalt · 0.25 tsp

Add black pepper to the pesto

15sFood processorBlack pepper · 0.25 tsp

Blend the seasoned pesto → pulse briefly, then taste and adjust seasoning as needed

30sFood processor

Transfer the seasoned pesto from the food processor into the jar

30sSpoonSeasoned pesto · step 16

Drizzle the extra virgin olive oil over the seasoned pesto → thin layer over the surface to seal

30sSpoonExtra virgin olive oil · 15 ml

Cover the sealed pesto with the lid

15sLid

Chill the covered pesto at the refrigeratorLook foruntil needed

Result · Basil Pesto

30 minGlass jarCovered pesto · step 19

Printed 13 September 2026