Classic Green Pesto

Little effort, maximum effect: Home-made pesto smokes all shop-bought varieties.

Course Lunch
Cuisine Italian
Keyword basil pesto, green pesto, homemade pesto
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 - 2 tbsp each
Calories 245 kcal
Author Katrin


  • 2 cups packed fresh basil leaves ca 3 small bunches
  • 50 g pine nuts
  • 50 g pecorino cheese
  • 150 ml extra virgin olive oil
  • 1 garlic clove
  • Salt and Pepper to taste


  1. Dry-roast the pine nuts in a pan until golden.
  2. Pulse the whole lot in the food processor until smooth.
  3. If you don’t want to use the pesto straight away, transfer it into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
  4. If you are freezing, process without the cheese and pour into an airtight container, drizzle olive oil on top and freeze for up to 3 months. Thaw in the fridge overnight. Add the cheese before serving.

Recipe Notes

Variations: use half spinach, half basil / add a chili pepper for heat / use walnuts instead of pine nuts / add a squeeze of lemon juice

I calculated 2 tbsp per portion, which is quite generous. One tablespoon would be 120 calories, 12g fat and 0.8 net carbs.

Nutrition Facts
Classic Green Pesto
Amount Per Serving
Calories 245 Calories from Fat 230
% Daily Value*
Fat 25.6g39%
Sodium 50mg2%
Potassium 175mg5%
Carbohydrates 2.2g1%
Fiber 1.4g6%
Sugar 0.3g0%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.