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+ servings
Finished pesto in bowl.
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5 from 3 votes

The Best Garden Pesto Recipe Ever

The internet is full of pesto recipes so why this one? Well because it's fool proof and can be made in no time.
Prep Time15 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: basil pesto, pesto, walnut pesto
Servings: 4 people
Calories: 150kcal
Cost: $10


  • Food Processor


  • 2 cups Basil leaves, Genovese or other Italian variety - Packed
  • ½ cup Walnuts
  • ½ cup Parmigiano-Reggiano, grated
  • ¼ cup Extra Virgin Olive Oil - Use good quality oil
  • ½ Lemon, juiced and zested - Use more or less depending on taste
  • 2 Garlic cloves - Use more or less depending on taste
  • Salt and Pepper to taste


  • In a food processor, add the walnuts, grated Parmigiano-Reggiano, Extra Virgin Olive Oil, lemon zest, lemon juice and garlic. Process until you have a coarse wet mixture.
  • Add your basil to the food processor and continue to process. You may need to add your basil in batches depending on the size of your food processors. Process until you reach your desired consistency.
  • Taste your pesto and adjust your seasonings. Parmigiano-Reggiano is salty, so you may not need to add much salt.


Store pesto in an airtight jar in the fridge for up to 3 days. Cover your pesto with a thin layer of oil to help prevent oxidation. Alternatively you can freeze your pesto in deli containers or reusable glass containers. Use within 6 months. 


Calories: 150kcal