The Ultimate Easy Pesto Recipe | Wine Enthusiast
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The Ultimate Easy Pesto Recipe

Is it best to use a mortar and pestle when you make pesto? Sure. But busy weeknight cooks don’t always have the time or fortitude to massage tender herbs into submission.

This recipe takes only a few minutes to prepare and is easily customizable. Try substituting arugula or watercress for some (or all!) of the parsley or basil. Swap in almonds or walnuts if pine nuts are unavailable or too expensive, or use hard cheeses like Pecorino Romano, aged Manchego or cotija in place of Parmesan.

Total Time

8 min.
Serving Size

1 pint


1 cup olive oil
1 cup parsley leaves
3 garlic cloves
1/3 cup pine nuts
1/2 tablespoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup freshly grated Parmesan
1/4 cup fresh lemon juice
1 cup basil leaves


Put everything except basil in blender or food processor and pulse until nuts, garlic and parsley are finely chopped. Add basil and blend until fully incorporated. Serve immediately over pasta, or in spreads, soups or sandwiches.

Alternatively, freeze finished pesto in airtight container for up to two months.

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