By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
216 cal · 30 min
Basic Basil Pesto
Recipe GLPRaa9c86fa1914d2
Rate this recipe
Average rating: 4.8 (1)
A vibrant, herbaceous sauce made by blending fresh basil leaves with garlic, walnuts, and olive oil. This classic pesto is versatile—serve it fresh as a dip or pasta sauce, or freeze in portions for convenient year-round use. The optional Parmesan adds richness but is omitted here for a version suited to freezing.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 clove garlic cloves, peeled
1 cup walnuts
½ tsp salt
9 oz fresh basil leaves, washed and dried
3½ tbsp extra virgin olive oil
Directions
Add the peeled garlic cloves and walnuts to the bowl of a food processor. Pulse and process until the mixture becomes a coarse paste.
Add the salt to the processor. Gradually add the fresh basil leaves a handful at a time, pulsing between additions to chop them down evenly. Continue until all basil has been incorporated and finely chopped throughout the mixture.
Pour in the olive oil one tablespoon at a time while pulsing, until the pesto reaches a thick, spreadable paste consistency.
For storage, spoon the pesto by the tablespoon into an ice cube tray. Place in the freezer for 3–4 hours until solid, then transfer the frozen cubes to a freezer bag and store for up to three months. Alternatively, serve immediately as a fresh sauce.
Comments
Fresh basil is the only real hurdle—Harris Teeter and Food Lion carry it year-round in the produce section, but Charlotte's not peak basil territory, so expect $2–$3 per bunch when out of season. The rest (garlic, walnuts, salt, olive oil) are pantry staples at every major chain, and cost per serving lands around $0.80–$1.20 depending on oil quality. The stated 30 minutes is honest: five minutes of chopping and ten in the food processor, plus a few minutes to let flavors marry. This is a pure pesto that reheats poorly and is best used same-night on pasta, bread, or pizza, so treat it as a condiment-on-demand rather than a make-ahead dish.
Sign in or create a free account to add your review.
