Homemade Pesto
Homemade Pesto is a easy Italian recipe that serves 4. 200 calories per serving. Recipe by JustInCooking on YouTube.
Prep: 18 min | Cook: 8 min | Total: 41 min
Cost: $11.60 total, $2.90 per serving
Ingredients
- 100 g Pine nuts (toast in the oven)
- 3 clove(s) Garlic cloves (roast with the pine nuts)
- 60 g Fresh basil leaves (washed and dried)
- 50 g Grated Parmesan (freshly grated)
- 120 ml Extra virgin olive oil (for blending and the preservation layer)
- 1 tsp Salt (to taste)
- 0.5 tsp Ground black pepper (to taste)
Instructions
Toast the pine nuts and garlic
Preheat the oven to 180°C (fan forced). Spread the pine nuts on a baking sheet, add the whole garlic cloves, drizzle lightly with olive oil. Bake for 8 minutes until lightly golden.
Time: PT8M
Temperature: 180°C
Let cool
Remove the sheet from the oven and let the pine nuts and garlic cool completely at room temperature.
Time: PT5M
Wash and dry the basil
Rinse the basil leaves under cold water, spin gently in a salad spinner or pat dry with a clean towel. Weigh about 60 g of leaves.
Time: PT5M
Blend the pine nuts, garlic, parmesan and basil
In the blender bowl, add the cooled pine nuts, roasted garlic cloves, grated parmesan and basil. Blend for a few seconds until a coarse paste forms.
Time: PT2M
Add the olive oil
Gradually pour 120 ml of olive oil while blending on medium speed until a smooth, homogeneous consistency is achieved.
Time: PT2M
Season the pesto
Add salt and pepper to taste, blend an additional 10 seconds.
Time: PT1M
Package the pesto
Transfer the pesto into previously sterilized glass jars. Pour a thin layer of olive oil on the surface to limit oxidation, seal tightly.
Time: PT3M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 3 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑free, low-carb, keto-friendly, low-calorie
Allergens: Pine nuts (tree nuts), Parmesan (milk)
Ingredient Substitutions
- Instead of Pine nuts: cashews, sliced almonds
- Instead of Garlic cloves: garlic powder (½ tsp)
- Instead of Fresh basil leaves: frozen basil (thawed)
- Instead of Grated Parmesan: pecorino, vegan parmesan cheese
- Instead of Extra virgin olive oil: sunflower oil
Equipment Needed
- Oven
- Baking sheet
- Blender bowl
- Immersion blender or food processor
- Silicone spatula
- Sterilized glass jars
- Kitchen scale (optional)
Critical Steps — Do Not Skip
- Toast the pine nuts and garlic (step 1)
- Blend the dry ingredients without overheating (step 4)
- Incorporate the olive oil in a thin stream to emulsify (step 5)
Chef Tips from the Video
- Use fresh garden basil for the best aroma.
- Lightly toasting pine nuts intensifies the flavor.
- Serve pesto with al dente pasta, toasted bread or as a pizza base.
Troubleshooting
Pesto is too thick.
Add a drizzle of olive oil or a little hot water until desired consistency.
Pesto becomes bitter.
Do not over‑blend the basil and avoid heating it; if bitterness persists, add a bit more parmesan.
Storage
Refrigerator: Up to 7 days, keep the jar sealed with the oil layer on top.
Freezer: Can be frozen up to 3 months in ice‑cube trays, then transferred to a freezer bag.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the pesto ahead of time and keep it refrigerated.
- Freeze in individual portions for quick sauces.
- Use sterilized jars to extend shelf life.
Last updated: August 21, 2026
