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Pesto homemade

Store-bought Pesto can be good, but homemade is always better. This will last for up to a week in an airtight jar in your refrigerator.
Prep Time10 mins
Cook Time0 mins
0 mins
Course: Side Dish
Cuisine: Italian
Keyword: bazil, olive oil, parmasan, Pesto
Servings: 4 People


  • Blender or a hand mixer
  • Knife cutting board
  • Colander
  • Kitchen towel for drying


  • 1 plant Basil
  • 100 gr Parmesan cheese
  • 0.5 Clove Garlic
  • 50 gr Pine nuts
  • 0.5 dl Olive oil
  • 0.5 Lemon juice of half a lemon
  • Salt and pepper


  • Start by washing and drying the basil
  • Cut off the basil leafs and discard the thickest part of the stems
  • Roast the nuts lightly in a pan
  • Cut parmesan cheese into approximately 2 x 2 cm pieces
  • Add all ingredients to a blender except Oil and nuts
  • When all is well cut into a regular mas start adding olive oil until you reach the desired texture
  • Add salt and pepper to taste
  • Finally add the roasted pine nuts, and spin the blender until you have the texture you want.


We like our pesto a bit on the rough side so we tend to blend very little in the final step. If you like a smooter pesto you can always mix longer, but dont over do it. The basil can oxidise a bit if you mix to much. The lemon juice will prevent this to some extent.