Easy Homemade Basil Pesto (5 Min, Vegetarian)

Easy to make basil pesto - the perfect partner for any pasta! Spice up your cooking life with this Italian treat. | hurrythefoodup.com

Feeling guilty about throwing away all those basil leaves you’ll never use? Well don’t, make easy homemade pesto instead! It’s really easy, takes five minutes and tastes great.

It can even be stored for two weeks in the fridge. And if you’ve just made our tomato and mozzarella dish and are feeling particularly enthused towards Italy then you can place the pesto next to it and pretend it’s the Italian flag. Brilliant huh?

Health Benefits – Easy Basil Pesto

Basil is often called the king of herbs for a reason; as well as being full of flavour and fragrance it’s also stacked with surprising health benefits.

It’s high in vitamin A and manganese, and has been proven to provide protection against unwanted bacterial growth and can even act as an anti-inflammatory too (Brilliant Basil). Who’d have thought it?


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Easy Basil Pesto

Easy Basil Pesto. A super simple and tasty basil pesto. Great with any type of pasta or bread and made in just five minutes.
Course Appetizer, Dip, Snack, Spread
Cuisine Vegetarian
Keyword basil recipes vegetarian, vegetarian pesto, vegetarian pesto recipe, vegetarian pesto recipes, veggie pesto recipe
Time 5 minutes
Prep Time 5 minutes
Total Time 5 minutes
Servings 3
Calories 233 kcal


  • 1 cup basil, fresh
  • ¼ cup vegetarian parmesan, grated (make sure to use a non-animal rennet version if you're vegetarian. ¼ cup = ca. 25g)
  • 3 tbsp walnuts
  • 1 clove garlic
  • ¾ tsp salt
  • ½ tsp pepper
  • 5 tbsp olive oil


  1. Chop the basil leaves and nuts and place in a large glass.

  2. Grate the garlic and cheese (if using) and add to the mixture, along with the salt and pepper.

  3. Add the oil and mix well with a spoon. Alternatively you can use a hand blender or food processor to mix everything together.

  4. If necessary, transfer to a smaller glass for storing, and pour on a little more oil to seal the pesto.

  5. Cover in cling wrap and it should keep for up to two weeks in the fridge.

Recipe Notes

A great addition to any pasta meal - and takes only five minutes to make!

Nutrition Facts
Easy Basil Pesto
Amount Per Serving (54 g)
Calories 233 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 4.5g 23%
Cholesterol 9mg 3%
Sodium 555mg 23%
Potassium 78mg 2%
Total Carbohydrates 2g 1%
Dietary Fiber 0.7g 3%
Protein 6g 12%
Vitamin A 18%
Vitamin C 5%
Calcium 14%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Parmesian is not vegetarian, it had rennet in it. Rennet comes from the outline of a calf ‘s stomach. A good substitute is Romano cheese. 😉

    • Hey Luke, you’re totally right. You may have noticed we write to make sure to use a non-rennet version in brackets, but thanks for the heads up anyway. I’ll make it a little clearer in the text. Cheers!

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