Learn how to make this classic fresh basil pesto with just 5 simple ingredients! Made with fresh basil, garlic, pine nuts, Parmesan, and olive oil, this pesto is bursting with vibrant, natural flavors. It’s quick, easy to make, and the perfect replacement for store-bought versions and packed with freshness you can taste in every bite!
Everyone needs a good homemade pesto recipe in their collection. It’s one of my go-to kitchen staples during the summertime, and my boys (husband and son) love it just as much as I do. I’m constantly making it!
We love tossing pesto with pasta (cheese tortellini is our favorite) or drizzling it over this best baked chicken breast and veggies for a complete meal in under 20 minutes. It’s a lifesaver on busy weeknights when you need something quick and full of flavor.
The freshness of the ingredients makes this basil pesto recipe so much more flavorful than anything you’ll find at the grocery store! Everything tastes better homemade, just like my favorite kitchen staples: Tomato Sauce Recipe and 1-Minute Mayonnaise.
Ingredients to Make Basil Pesto Recipe
Basil – Fresh basil leaves are a must for the best flavor. I always look for bright green leaves with no browning or wilting. This recipe is also a great way to sneak in extra greens. Feel free to mix in fresh herbs like parsley or cilantro, or even greens like arugula and spinach!
Parmesan – I use freshly grated Parmesan or Pecorino Romano cheese. Both work wonderfully and help balance the flavors. After trying both, I find that the rich, nutty flavor of freshly grated cheese really elevates the pesto.
Pine Nuts – If you can’t find pine nuts, almonds, cashews, or walnuts are great alternatives. After experimenting with various nuts, I’ve found these substitutes still give that satisfying crunch and richness.
Garlic – I typically add 2 cloves of garlic, but you can adjust to taste. I think 2 cloves is the perfect balance for flavor without being overpowering.
Extra Virgin Olive Oil – The oil has a big impact on the flavor of the pesto, so I always choose one I enjoy. After trying different brands, I’ve found that a good quality extra virgin olive oil makes a noticeable difference in the final taste.
Top tip: For a burst of citrus flavor, add a splash of lemon juice and a sprinkle of lemon zest to your pesto.
How to Make Basil Pesto Recipe
- Add the fresh basil, pine nuts, garlic, and grated parmesan cheese to a food processor or a blender and pulse until combined.
- With the food processor running, slowly stream in a thin layer of olive oil and process until it is mostly smooth, but still has some texture to it. Add salt and pepper to taste and enjoy your sauce!
Note: Use more olive oil for a runny consistency and less oil for a thicker consistency.
Olivia’s Recipe Tips
- When measuring the basil, you want to pack it into the measuring cup. This will eliminate any air pockets, so you get an accurate measurement.
- I HIGHLY recommend using freshly grated cheese over pre-grated packaged cheese. It makes all the difference in flavor and texture.
- Toasting the pine nuts will make them more fragrant and flavorful.
- You may need to pause a few times to scrape down the sides of your food processor to ensure everything gets well incorporated.
There are SO many uses for this recipe, but it’s always my go-to for a quick pasta dish. Add some veggies and protein to make it a complete meal. This Pesto Spaghetti Squash with Shrimp is a staple in my house.
I love using pesto to season cauliflower rice with pesto and to add on sandwiches, homemade pizza, and roasted potatoes salad.
Homemade pesto is also great for adding flavor to salad recipes and salad dressings. I make this Pesto Chicken Salad on repeat all summer long.
If you need a quick appetizer, serve it with garlic bread and veggies for dipping. It’s easy, fast, and delicious.
More Ways To Use Pesto!
Fresh Basil Pesto Recipe – 5 Ingredients & Ready in 5 Minutes!
Equipment
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup freshly grated Romano or Parmesan cheese
- ¼ cup pine nuts toasted
- 2 garlic cloves
- ½ cup extra-virgin olive oil
- salt and fresh ground black pepper
Instructions
- Combine basil, pine nuts, garlic, and parmesan cheese in food processor. Pulse the ingredients until combined.
- Slowly pour in the olive oil while running food processor. Keep blending until the mixture is thoroughly combined but retains some texture, stopping to scrape down the sides as needed.
- Add salt and pepper. Taste, and adjust if necessary. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I’ve made so many different types of fresh pesto, but I’m just realizing that I’ve never made fresh basil pesto! I definitely need to try it!
How long does fresh made basil pesto last in the fridge for? I don’t wanna make a jars worth and then have to bin it coz I couldn’t use it fast enough. I love basil pesto but not sure I’d use it fast enough
Hi, Suzan. Thanks for your question. It can last for about one week in the fridge.
HI! I have tons of basil, so I want to make a lot of pesto. Can I put it in ziplock bags and freeze it until needed?
Yes, you can 😉
put it in zip top bags, flatten out and freeze, then break off as much as needed for any recipe. leave at room temp to defrost. fresh pesto all season long and into winter
Hmmm not sure how I’d use up that much pesto in one week. Thanks. Still will try it and just how it in all my dishes lol
I was excited to read your recipe for home made pesto, and printed it, only to find that I needed a food processor, in order to make it. I don’t have one, but I do have a blender. will that work?
Do you need to toast the pine nuts?
No you don’t need to toast it, but if you prefer you can 😉
I’ve made pesto with raw and toasted pine nuts, and have found that toasted — but not burnt — pine nuts take this recipe to an entirely new level.
So true! Pine nuts are the best for it 😉
Approx. how much does this make after all blended together? Thanks!
I just made this recipe, but tastes a tad bitter. What can I do correct this?
You can reduce the amount of basil in the recipe and add more olive oil.
Thank you for this amazing recipe!
You’re very welcome! Happy you liked it 😉
Great looking recipe.
Thank you! It’s so good indeed!