Learn how to make this classic basil pesto recipe with just 5 simple ingredients! Delicious, easy to make, and the perfect replacement for your store-bought pesto.
Everyone needs a good homemade pesto recipe in their collection. It’s one of the kitchen staples that I reach for the most, and it’s SO easy to make from scratch. Plus, who doesn’t love the smell of fresh basil, especially during the summer?
Why You’ll love this recipe:
First, pesto is a lifesaver for those busy weeknights when you need something quick and flavorful for dinner. You can toss pesto with pasta or drizzle it over chicken and veggies for a complete meal in less than 20 minutes.
Second, this recipe is a great alternative to store-bought pesto because it doesn’t contain preservatives or additives.
Third, it’s healthy, easy, and quick to make. On top of that, the freshness of the ingredients makes any recipe even more flavorful than those you find in the grocery store.
If you want to start making more kitchen staples from scratch, try my Basic Tomato Sauce or 1-Minute Mayonaise next!
Ingredients
- Basil — Fresh basil leaves are a must for the best flavor. Look for basil with bright green leaves and no browning or wilting.
- Parmesan — You can use freshly grated Parmesan or Pecorino Romano cheese. They both work great and help balance the flavors.
- Pine nuts — If you can’t get pine nuts, almonds, cashews or walnuts are great alternatives.
- Garlic — You can add the garlic to taste, but 2 cloves are typically just right.
- Extra virgin olive oil — The flavor of the oil has a significant influence on this basil pesto recipe. So, it’s important to go with olive oil that you enjoy.
- Seasonings — Salt and freshly ground black pepper to enhance the flavors.
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
Combine the ingredients:
- Add the basil, pine nuts, garlic, and grated parmesan cheese to a food processor or a blender and pulse until combined.
Process until smooth:
- 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.
Season to taste:
- Add salt and pepper to taste and enjoy your sauce!
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.
How To Store Leftovers
To Store: You can store fresh pesto in an airtight container in the fridge for up to a week.
Bonus tip: I like to drizzle a layer of olive oil on top of the pesto. This prevents it from oxidizing and will keep it as fresh and vibrant as possible.
Freeze Pesto: Homemade basil pesto will last in the freezer for up to 3 months. You can store the whole batch in a freezer-safe container. Or, make individual servings using an ice cube tray and pop them into a freezer bag once they’re frozen.
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 low-carb Pesto Spaghetti Squash with Shrimp is a staple in my house.
I love using pesto to season cauliflower rice and to add on sandwiches, pizza, and zucchini noodles.
Homemade pesto is also great for adding flavor to salad recipes and salad dressings. I make this Pesto Chicken Salad and this Pesto Shrimp 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.
Recipe Variations
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.
Greens: Homemade pesto is great for using up herbs and fresh greens. You can add fresh herbs like parsley and cilantro, or other types of greens like arugula and spinach, just to name a few. Have fun and get creative!
If you enjoy this Basil Pesto Recipe, be sure to check out the full collection of sauce recipes and pantry staples here at Primavera Kitchen!
Basil Pesto Recipe
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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!
Tips
- Be sure to use fresh pinenuts, otherwise they’ll taste bitter.
- Use more olive oil for a runny consistency and less oil for a thicker consistency.
- It’s important to use good quality olive oil, as you’ll be able to taste it in the pesto.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Denise @ Sweet Peas & Saffron says
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!
Suzan Vasica says
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
Olivia Ribas says
Hi, Suzan. Thanks for your question. It can last for about one week in the fridge.
Julie Logan says
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?
Olivia Ribas says
Yes, you can 😉
pam says
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
Suzan Vasica says
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
Sonia Weiner says
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?
Kathy says
Do you need to toast the pine nuts?
Olivia Ribas says
No you don’t need to toast it, but if you prefer you can 😉
Daniel says
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.
Olivia Ribas says
So true! Pine nuts are the best for it 😉
Sarah says
Approx. how much does this make after all blended together? Thanks!
Erika Hatcher says
I just made this recipe, but tastes a tad bitter. What can I do correct this?
Olivia Ribas says
You can reduce the amount of basil in the recipe and add more olive oil.
Lily says
Thank you for this amazing recipe!
Olivia Ribas says
You’re very welcome! Happy you liked it 😉
Bill says
Great looking recipe.
Olivia Ribas says
Thank you! It’s so good indeed!
Olivia Ribas says