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Making pesto is so easy y’all! I made this version with fresh basil but you can change it up with any fresh herbs that you are growing in your garden. I love it added on top of hummus for a snack anytime of the day. You can also use pesto in recipes and more. Try typing pesto in on Pinterest and just see how many ideas you get!
Ingredients for making pesto:
- 1 1/2 cups fresh basil leaves (packed)
- 1/4 cup freshly grated Parmesan cheese
- 1 clove minced garlic
- 1/8 cup toasted pine nuts
- 1 tsp fresh lemon juice
- 1/4 cup olive oil
Now do you want to watch me making pesto? Just watch the super short video below. I guarantee it will make your mouth water!
Can’t watch the video or missed some of the steps? Follow along below!
- Add everything except for the olive oil to your food processor.
- Pulse until everything is chopped fine.
- Stream in olive oil.
- Process until you have a delicious pesto just waiting to sit on top of hummus or be added to any recipe.
Dig into a big bowl of hummus with pesto on top for your snack time. I guarantee you will love the results. I must say that this is my favorite way to enjoy hummus. If you have been on the fence about the taste or texture, this is something you really must try!
I want to make another batch right now y’all. This picture is making me want to grab my food processor and start making pesto!
Love this and looking for more ideas with fresh herbs? We have those for you! Just follow along with the links below to be taken to more recipes!
- Freezing Herbs
- 10 Recipes with Fresh Herbs
- Crockpot Hasselback Potatoes
- Golden Roasted Chicken Breasts
- Herby Buttermilk Biscuits
- Orzo Salad with Chimichurri Sauce
Need to print this recipe? Try the recipe card below!
Ingredients
- 1 1/2 cups fresh basil leaves packed
- 1/4 cup freshly grated Parmesan cheese
- 1 clove minced garlic
- 1/8 cup toasted pine nuts
- 1 tsp fresh lemon juice
- 1/4 cup olive oil
Instructions
- Add everything except for the olive oil to your food processor.
- Pulse until everything is chopped fine.
- Stream in olive oil slowly.
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Looks delicious. A lot of pesto recipes don’t include the lemon but I really feel that it adds a bright note to the pesto. Have you ever tried using half parmesan and half pecorino romano?
No I haven’t! Must try that next!!
I love me some pesto! YUMMY! 🙂 Pinned!
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Thanks for joining Cooking and Crafting with J & J!
This looks refreshing and sapid! I hope it tastes just as good dairy-free and nut-free.
I love pesto! Never tried it with lemon though. I also want to try it with other herbs. Love your quick video.
🙂 gwingal
I just pinned your awesome Pesto! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
With all the rain we’ve had at my house my basil is growing like crazy! Thanks for sharing this recipe!
Any pointers on storing home made pesto?
You mean you have some left?? HA! It freezes really well. Try pouring it into ice cube trays and freezing then adding to a zip top bag. You can also keep in a jar in the fridge but pour a little olive oil over the top to make sure it stays green.