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Article: Homemade Pesto

Homemade Pesto

Homemade Pesto

This recipe can stay in the fridge for up to 10 days. I use it to make pasta for the family, toss a little of it on grilled chicken and shrimp, also great on toast.


  • Homemade Basil Pesto 
  • ½ cup toasted pine nuts
  • 2.5 tablespoons fresh lemon juice
  • 1 small garlic clove
  • ¼ teaspoon sea salt
  • freshly ground black pepper
  • 2 cups basil leaves
  • ¼ cup extra-virgin olive oil, plus more for a smoother pesto
  • ¼ cup freshly grated Parmesan cheese, optional.


  1. In a food processor (I used my vitamix at first and it was a big mistake make sure to use a food processor) combine the basil, pine nuts, lemon juice, garlic, salt, and pepper and pulse until combined.
  2. With the food processor running, drizzle in the olive oil and pulse until combined.
  3. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

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