Easy 5-Minute Blender Basil Pesto
Love adding fresh basil flavor to dishes year round or want to save money when making your own pesto? This Easy 5-minute Blender Basil Pesto is for you!
Ingredients
- 8 cups Italian basil packed loosely
- 3/4 cup Parmesan cheese grated
- 1 cup cashews
- 1-1 1/2 cups good oil enough to thin pesto
- 3 tablespoons garlic 5-7 large cloves
- 2-3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
Method
- Place all ingredients except oil into blender. (I love my BlendTec)
- Turn blender on to puree and immediately begin drizzling the olive oil into blender. Add as much oil is needed to have a smooth swirl in the center.
- Use immediately or refrigerate/freeze* for later.
Notes
*Store in refrigerator for up to 1 week or freeze for up to 4 months. If freezing, pour into ice cubes or airtight freezer containers and freeze. Once Ice cube molds are frozen pop out and store in an airtight container in freezer.
Tried this recipe?
Let us know how it was!If you like this recipe, you may also like these Baked Basil Pesto Chicken Bites:
*This post contains affiliate links. In order to support this blog and continue providing free content, I may receive a commission from purchases you make through the links in this post. This comes at no cost to you. It just helps me keep the delicious recipes coming. 🙂
OP: 10.4.17 Update: 9.18.20
This was so easy, I gave it very little thought and just went for it. I could not stay away from it as I tried to put it away for later! Wonderful, delicious, and efficient.
Fantastic! Didn’t think about it, just did it – and I couldn’t stop dipping *white bread slices* into the blender and stuffing it into my face. Froze the entire jar for later, I am super excited about this wonderful way to preserve excess basil. Thanks!
Yay! I love this so much. It’s one of my favorite ways to preserve fresh basil for those cooler months too.