Easy Homemade Pesto

This Homemade Pesto Genovese has just 7 simple ingredients and is so delicious, you’ll never want to eat store-bought again!

I’ve always had a love/hate relationship with pesto. I love it so much I could probably eat a whole jar in one sitting, but about 15 minutes after eating it I usually feel like I’ve just been punched in the gut. Anyone know why this happens? I did some digging and still can’t figure it out.

But I had my love goggles on when I decided to whip up this homemade pesto. And guess what? 15 minutes later, no belly ache! I’m not usually one to draw conclusions so quickly…but in my super scientific study of n=1, the store bought gave me bellyaches and the homemade did not.

Where does pesto come from?

Pesto originates in Northern Italy (like Hugos!), Genoa to be exact. When my mom and I took a trip there to visit some long lost second cousins a while back, it was clear that the Genoese people are serious about their pesto. It was pesto this, pesto that, pesto everywhere. Pesto heaven.

Ingredients in traditional pesto

Genoans they have a very specific way of making it. It must always include: pine nuts, extra virgin olive oil, Genovese Basil, garlic, Parmigiano-Reggiano (parmesan cheese), and Pecorino Romano (a sheep’s milk cheese). It should also be ground using a mortar and pestle, or chopped finely by hand.

But because we can’t all be Italian grandmothers, we’ll be using a food processor for this one. I also nixed the sheep’s milk in an effort to make the ingredients to this recipe a bit easier to come by, but should you come across Pecorino Romano in your grocery, pick it up and throw it on in!

Easy Homemade Pesto

This Homemade Pesto Genovese has just 7 simple ingredients and is so delicious, you’ll never want to eat store-bought again!

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Course: Dips, Sauces, and Salsas

Cuisine: Italian

Keyword: homemade pesto, how to make pesto, pesto pizza, traditional pesto

Diet: Gluten-Free, Low Carb, Raw, Vegetarian

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Prep: 10 mins

Total: 10 mins

Servings: 16 Tbsp

Calories: 98kcal

Author: Sarah Bond

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INGREDIENTS

• 2 1/2 cups packed fresh basil stems removed
• 1/3 cup raw pine nuts
• 1/2 cup freshly shredded Parmigiano-Reggiano
• 3-4 cloves garlic
• Pinch of salt and pepper 1/2 tsp each
• 1/2 cup extra virgin olive oil

INSTRUCTIONS

• Place basil, pine nuts, parmesan, garlic, salt, and pepper in a food processor and blend until evenly mixed and finely ground. With a spoon or spatula, scrape down the sides to ensure everything is nice and mixed.
• With food processor running, slowly pour in the oil.

NOTES

To store, place in a sterile container, top with a bit of olive oil, and seal. Place in fridge.
Make an easy pesto mayo by mixing 1 part pesto with 1 part light mayo.

NUTRITION

Serving: 1Tbsp | Calories: 98kcal | Carbohydrates: 1g | Protein: 9.8g | Fat: 2.8g | Sodium: 140mg

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