Easy Homemade Pesto Recipe

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Easy Homemade Pesto Recipe

Make sure to REPIN this recipe πŸ™‚

I am VERY excited this is the sixth recipe from Marie the first recipe ( Spinach and Artichoke Dip Recipe ( Recipes from Marie) )

If you have no idea who Marie is – go HERE – I found a vintage recipe box in a local antique store so I am making and posting one her recipes weekly on Tuesday

Today is Easy Homemade Pesto Recipe

I really hope you check back weekly for another recipe from Marie — pretty please comment ( let’s make this like a little community)

You will be able to tell which recipes are hers by the flower on the picture above πŸ™‚

Easy Homemade Pesto Recipe

Easy Homemade Pesto Recipe

I have a confession to make – I have a pretty BIG OBSESSION with pesto sauce — I can literally eat it by the spoonful…. It has two of my favorite things EVER – BASIL and CHEESE

I am pairing my pesto sauce with some nice Fettuccine ( But I love it as a dipping sauce for veggies) – total YUM moment

A must in my family is to toast the pine nuts ( to save money on the pine nuts I go to the bulk section at my local grocer )

Easy Homemade Pesto Recipe

Toasted pine nuts really make a difference – also the garlic cloves really help develop the flavor πŸ™‚

Easy Homemade Pesto Recipe

This recipe makes about 1/2 cup worth of sauce – enough for about 1 pound of pasta

I liked Marie’s recipe – but I developed it a bit. Added the garlic, salt, and pepper – also in the original recipe she used 1 cup of olive oil. I think that is a little too much oil so I reduced it πŸ™‚

Easy Homemade Pesto Recipe

If you do make the Easy Homemade Pesto Recipe please make sure to comment and let us know what you think πŸ™‚


Easy Homemade Pesto Recipe



  • 2 Cups of Fresh Basil Leaves
  • ¾ Cup of Olive Oil
  • ½ Cup of Parmesan Cheese
  • ⅛ Cup of Pine Nuts
  • 2 Cloves of Garlic
  • Pinch of Salt and Pepper


  1. Optional - toast the pine nuts on a cookie sheet for 5 minutes at 350
  2. In a small food processor or blender - place all the ingredients except for ½ cup of oil
  3. Start to blend/process - slowly add the oil - once the oil is fully added to the pesto - keep blending for another minutes
  4. Give it a taste -- add a bit more salt or pepper if it needs it
  5. This sauce can be kept in a mason jar for up to 10 days
  6. I love to use it on pasta, veggies, or chicken