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5 from 4 votes

Basil Pesto Recipe

Fresh basil, garlic, and olive oil... what could be better?
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: Italian
Servings: 1 cup
Calories: 90kcal
Author: Katie Wells



  • Put basil, almonds, and garlic in a blender.
  • Turn the blender on and slowly add the oil until the pesto is the desired consistency.
  • Use right away, store in the refrigerator for up to two weeks, or freeze for up to 9 months.


To freeze pesto, I like to put a couple tablespoons in each compartment of an ice cube tray. When they are frozen I dump them in a larger container with a lid and store in the freezer. This method makes it easy to just grab the needed amount. 
The Vitamix with tamper makes this job a snap, but any blender should work!


Serving: 2TBSP | Calories: 90kcal | Carbohydrates: 1.6g | Protein: 1.4g | Fat: 9.3g | Saturated Fat: 1.1g | Fiber: 0.8g | Sugar: 0.3g