Pesto sauce
A classic homemade basil pesto made with toasted pine nuts, Parmesan and olive oil, blended until smooth and perfect for pasta, salads or freezing for later.
Updated : 29 January, 2026
Easy
About 10 min.
Ingredients
125 grams
Pine nuts
125 grams
Parmesan
bunch
Basil
1 clove
Garlic
200 milliliters
Olive oil
to taste
Salt
to taste
Ground black pepper
splash
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat a dry frying pan over a medium heat and add the pine nuts. Toast them for a few minutes, shaking the pan occasionally, until they are golden brown and fragrant. Remove from the heat and allow to cool slightly.
Step 2
Put the Parmesan chunks into a food processor, then add the basil leaves, garlic, toasted pine nuts and olive oil. Season with salt and freshly ground black pepper.
Step 3
Blend for a few seconds until the mixture comes together into a smooth pesto.
Step 4
Taste and adjust the seasoning, adding a squeeze of lemon juice if you like.
Step 5
If not using immediately, transfer the pesto to a jar and store in the fridge for up to one week, or spoon it into ice-cube trays and freeze for later use.
Author note
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