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Basil pesto in the jar | hurrythefoodup.com

Easy Basil Pesto

Course: Appetizer, Dip, Snack, Spread
Cuisine: Vegetarian
Time: 5 minutes
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3
Calories: 233kcal
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  • 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


  • Chop the basil leaves and nuts and place in a large glass.
  • Grate the garlic and cheese (if using) and add to the mixture, along with the salt and pepper.
  • Add the oil and mix well with a spoon. Alternatively you can use a hand blender or food processor to mix everything together.
  • If necessary, transfer to a smaller glass for storing, and pour on a little more oil to seal the pesto.
  • Cover in cling wrap and it should keep for up to two weeks in the fridge.



Serving: 54g | Calories: 233kcal | Carbohydrates: 2g | Protein: 6g | Fat: 24g | Saturated Fat: 4.5g | Cholesterol: 9mg | Sodium: 555mg | Potassium: 78mg | Fiber: 0.7g | Vitamin A: 900IU | Vitamin C: 4.1mg | Calcium: 140mg | Iron: 0.7mg