5-Minute Basil Pesto

basil pesto in a small mason jar with basil leaves and lemon next to it

5 from 1 vote

Homemade basil pesto in just 5 minutes? Absolutely. Toss fresh basil, garlic, parmesan, and nuts into a blender, drizzle in olive oil, and watch it transform into a vibrant, flavor-packed sauce. Spread it on sandwiches, mix it into pasta, or use it as a dip, this pesto makes everything taste better with almost no effort.

Cook Time5

Total Time5

Course: Sauces

Cuisine: Italian

Diet: Kosher, Vegetarian

Servings: cup

Calories: 2727kcal

Author: Marni Katz

Equipment

Vitamix

Ingredients

½ cup pine nuts
¼ cup grated parmesan cheese
1 cloves garlic
1 teaspoon salt
2 cups packed basil leaves (washed and gently patted dry)
½ cup olive oil
½ lemon, juiced (optional)

Instructions

Put pine nuts, garlic, Parmesan and salt into a high speed blender or food processor. Blend on medium speed until ingredients are mostly combined.
Add basil and blend until just broken down, then stream in olive oil with blender on low. Add lemon juice at this point if using.
Blend on medium to desired consistency (I like mine on the smoother side). Once done, store for later or use in your favorite recipe.

Notes

- Store in fridge: The pesto will stay good in the fridge for up to a week. When you are ready to use it, just take it out and enjoy!

- To freeze: Portion into either 4oz mason jars or silicone ice cube trays. Press plastic wrap right onto the pesto to prevent it from changing color. The 4oz jars are the perfect ½ cup amount you'll need for most recipes.

- When you are ready to use: Defrost on the counter at room temperature for about an hour before using.
- Ways to use the pesto: On pesto salmon, in creamy pesto gnocchi, spread on sandwiches or dolloped into soup.

Nutrition