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a jar of homemade pesto with pine nuts
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4.67 from 9 votes

Classic Homemade Basil Pesto with Vegetable Oil

Fresh, aromatic basil pesto made with budget-friendly vegetable oil instead of olive oil, ready in just 10 minutes!
Course Appetizer
Cuisine Italian
Keyword basil
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 407kcal
Author Stephanie Manley

Ingredients

  • 1 cup fresh basil tightly packed
  • 3 teaspoons garlic
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup vegetable oil (you can use traditional extra virgin olive oil)
  • 1 teaspoon kosher salt

Instructions

  • Wash basil leaves and pat dry. In a food processor with a steel blade add garlic, pine nuts, salt, and pulse several times to chop ingredients into a fine paste, add basil leaves and salt. With the food processor running constantly drizzle in olive oil, and Parmesan cheese, and combine well.

Recipe Tips

For the brightest green color, blanch basil leaves in boiling water for 5-10 seconds, then immediately plunge into ice water before using. This helps preserve the vibrant color but may slightly reduce the aromatic qualities. If making pesto for guests, I recommend using unblanched leaves for maximum flavor.

Nutrition

Calories: 407kcal | Carbohydrates: 3g | Protein: 7g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 11mg | Sodium: 773mg | Potassium: 143mg | Fiber: 0g | Sugar: 0g | Vitamin A: 425IU | Vitamin C: 1.8mg | Calcium: 156mg | Iron: 1.2mg
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