Quick Homemade Pesto

Preparation info
  • Makes

    ½ cup

    • Difficulty


Appears in
Cast-Iron Cooking for Two: 75 Quick and Easy Skillet Recipes

By Joanna Pruess

Published 2019

  • About

In my enthusiasm for basil, sometimes I end up with too much. Short of tossing it out, a couple of my favorite “saves” are as a small batch of pesto (which always gets used quickly in my house) or basil oil to drizzle on salads, grilled fish, or vegetables. Do not use the stems or damaged leaves.


  • 1 cup packed fresh basil leaves or mixed with flat-leaf parsley
  • 1 clove garlic


In a mini food processor, combine the basil and parsley, if using, with the garlic and pine nuts and pulse until coarsely chopped. Add the oil and process until chunky smooth. Add the cheese and pulse until almost smooth. Season with salt and pepper to taste. If not using right away, scrape into a resealable jar, refrigerate, and use within a few weeks.