How to make Basil Pesto in 5 minutes. This is incredibly simple and only requires a handful of ingredients.

After making this, you will never want to buy store bought Pesto again, trust me!

To make this Pesto, you will need a Food Processor (affiliate). 

Add in:

• Fresh Basil
• EVOO
• Garlic
• Almonds
• Sea Salt
• Pepper
• Parmesan

Traditionally Pine Nuts are used in Pesto vs. Almonds, but I prefer using Almonds since I always seem to have them on hand.

I’ve even seen some recipes that use Walnuts too, so it’s totally your preference on what type of nut to use. 🙂

Blend everything for about 30 seconds, stopping and scraping down the sides in between.

If the Pesto looks too pasty add a little more Olive Oil to it. You want the texture to be more smooth rather than pasty.

This recipe makes approximately 1/2 cup of Pesto.

Some serving suggestions for this Basil Pesto:

• Add it to your favorite pasta
• Add it to Spiralized Zucchini for a low carb/gluten free version of ‘pasta’
• Use it as a dip with crusty bread
• Serve over meats or shrimp
• As a topping on a sammich
• Or Pizza! Pssst- that recipe coming soon!

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

How To Make Basil Pesto

• Author: Tastefulventure
• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: 4 1x
• Category: Appetizer
• Cuisine: Italian, Gluten Free, Vegetarian

Scale 1x2x3x

Ingredients

• 2 cups packed Fresh Basil Leaves
• 1/4 cup EVOO (extra virgin olive oil)
• 2 cloves Garlic peeled
• 1/4 cup Slivered Almonds
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1/4 cup Shredded Parmesan

Instructions

1. Add all ingredients to a food processor and pulse for 20-30 seconds, stopping and scraping down the sides in between pulses.
2. If it’s too thick, add a little more EVOO to your desired texture.
3. Texture should be smooth and not pasty.