Fresh Basil Pesto Recipe

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—free of preservatives and additives, 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—trust me! 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.

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.

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How to Use Basil Pesto

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.

Vegan: Swap the Parmesan cheese for nutritional yeast. It’s dairy-free and will still provide that “cheesy” element.

Nut-free: If you can’t eat nuts, try this basil pesto recipe with hemp seeds or pepitas instead.