Homemade pesto

Homemade pesto: basil, pine nuts, Parmesan and olive oil blended into a fragrant green sauce. Fresh and intense, it lifts pasta, vegetables and toast.

Prep: 10 min  |  Cook: 0 min  |  Serves: 6  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 212 kcal · 4 g protein · 1 g carbohydrate · 21 g fat

Ingredients

• 1 bunch of basil
• 40 g pine nuts
• 40 g Parmesan
• 1 garlic clove
• 6 tbsp olive oil

Method

1. Blend the basil, pine nuts, garlic and Parmesan.
2. Drizzle in the olive oil.
3. Blend until smooth.
4. Season lightly with salt (the Parmesan is already salty).

Nutritional benefits

Homemade pesto, free from additives, provides healthy fats from the olive oil and pine nuts, plus antioxidants from the basil. It’s rich, so a small amount is enough to add plenty of flavour.

Variations and swaps

• With walnuts or almonds (cheaper).
• With rocket or parsley.
• Pesto rosso (sun-dried tomatoes).
• Vegan (nutritional yeast instead of Parmesan).

Storage and making ahead

Keeps for 5 days in the fridge, covered with a thin layer of oil; it also freezes well (in an ice cube tray).

💡 Good to know

Cover the pesto in the jar with a thin layer of olive oil: it protects it from the air and keeps its bright green colour.

Read more

The foods in this recipe: basil · pine nuts · Parmesan · garlic · olive oil.