Homemade Basil Pesto

I love pesto on lots of things, so I decided to make my own! I’m pretty happy with how it turned out, and I’m super excited to try it out with some recipes soon!

I used my Ninja Professional Blender to make this and it worked out well for it! Any kind of food processor or nice blender should work for it. I loved how simple this recipe was and it took less than 15 minutes to make everything!


  • 3 cups fresh basil leaves, slightly packed
  • 1/3 cup grated parmesan cheese
  • 2 teaspoons (2 cloves) minced garlic
  • 1/4 cup pine nuts
  • 3 teaspoons lemon juice
  • 1/2 cup olive oil
  • OPTIONAL: pinch of red pepper flakes


Add the basil leaves, parmesan cheese, minced galric, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor. Blend continuously until the ingredients start to breakdown. Stream in the olive oil and allow the ingredients to emulsify with the oil. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference.

Store the pesto in a small container (where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for 2-3 weeks. You can also pour the pesto into ice cube trays and freeze. Transfer the frozen pesto to a Ziploc bag once frozen.

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