a blue bowl of classic basil pesto and pasta
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5 from 1 vote

Easy Classic Basil Pesto

Classic Basil Pesto, an easy homemade delicious pesto recipe. Made in 5 minutes with fresh basil. 
Prep Time10 mins
Total Time10 mins
Course: Main Dish, Pasta
Cuisine: Italian
Servings: 8 servings
Calories: 108kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1 3/4 ounces fresh basil (about 4 cups) (50 grams)
  • 5 tablespoons freshly grated Parmesan Cheese (32 grams)
  • 2 tablespoons Pecorino Cheese (13 grams)
  • 1/3 cup olive oil (72 grams)
  • 1 tablespoon pine nuts (heaping soup spoon)
  • 2 cloves garlic chopped
  • 1/4 teaspoon salt


  • Place food processor container and blade in the refrigerator for at least one hour.
  • Meanwhile wash and dry fresh basil leaves.
  • Remove container and blade from refrigerator.  Add 1/3 basil leaves, half the salt, one third of the olive oil and pulse to combine.  Add another 1/3 basil leaves and pulse to combine add remaining basil leaves and pulse.
  • Add pine nuts, Parmesan Cheese and Pecorino, another one third olive oil, remaining salt and pulse to combine, add remaining olive oil and garlic, pulse on high to combine.  Serve over cooked pasta. Enjoy!
  • **Makes approximately 1 cup pesto, I served half over 3 cups cooked Penne Pasta with a little olive oil drizzled and tossed.  Left over Pesto should be refrigerated.


Calories: 108kcal | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 136mg | Potassium: 25mg | Vitamin A: 355IU | Vitamin C: 1.3mg | Calcium: 60mg | Iron: 0.3mg