Homemade Basil Pesto is a fresh, vibrant, and flavorful sauce made with basil, garlic, Parmesan, nuts, and olive oil. This classic Italian sauce is perfect for pasta, sandwiches, salads, and more. With just a few simple ingredients, you can create a delicious, versatile condiment in minutes.
Why You’ll Love This Recipe
- Fresh, bright, and full of flavor
- Quick and easy to make in under 10 minutes
- Perfect for pasta, sandwiches, pizza, and more
- Can be made ahead and stored for later
- Customizable with different nuts and cheeses
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh basil leaves (about 2 cups)
- Garlic cloves
- Pine nuts (or walnuts/almonds as a substitute)
- Parmesan cheese, grated
- Extra virgin olive oil
- Lemon juice (optional, for brightness)
- Salt and black pepper
Directions
- Blend the ingredients: In a food processor, combine basil, garlic, nuts, and Parmesan. Pulse until finely chopped.
- Add olive oil: Slowly drizzle in olive oil while processing until smooth.
- Season: Add salt, pepper, and lemon juice if using. Blend again to combine.
- Taste and adjust: Adjust seasoning or add more oil for desired consistency.
- Serve or store: Use immediately or store in an airtight container.
Servings and Timing
- Servings: About 1 cup
- Prep Time: 5 minutes
- Total Time: 5 minutes
Variations
- Nut-Free: Use sunflower seeds or omit nuts.
- Extra Creamy: Add a spoonful of ricotta or Greek yogurt.
- Spicy Kick: Blend in red pepper flakes.
- Different Greens: Swap basil for arugula, spinach, or kale.
- Vegan Version: Use nutritional yeast instead of Parmesan.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days. Cover with a thin layer of olive oil to prevent browning.
- Freezing: Freeze in small portions (ice cube trays work well) for up to 3 months.
- Reheating: No need to heat—just let it come to room temperature before using.
FAQs
Can I use dried basil?
No, fresh basil is essential for the best flavor.
What can I use instead of pine nuts?
Walnuts, almonds, or cashews work well as substitutes.
How do I prevent pesto from turning brown?
Store with a thin layer of olive oil on top and keep it airtight.
Can I make pesto without a food processor?
Yes, use a mortar and pestle or finely chop the ingredients by hand.
What pasta goes best with pesto?
Spaghetti, fettuccine, penne, or gnocchi pair perfectly.
Is homemade pesto better than store-bought?
Yes! Fresh pesto has a brighter and more intense flavor.
Can I add more garlic?
Absolutely! Adjust to your preference.
What else can I use pesto for?
Spread on sandwiches, drizzle over grilled veggies, or mix into salad dressings.
How do I thin out pesto for a dressing?
Mix with a little extra olive oil or lemon juice.
Can I make pesto without cheese?
Yes, just omit the Parmesan or use a dairy-free alternative.
Conclusion
Homemade Basil Pesto is a simple, fresh, and delicious sauce that enhances any dish. Whether you’re tossing it with pasta, spreading it on sandwiches, or drizzling it over vegetables, this easy recipe is a must-try. Make a batch today and enjoy its rich, herby goodness!
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Homemade Basil Pesto Recipe
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Condiment, Sauce
- Method: No-cook
- Cuisine: Italian
Description
This fresh and flavorful basil pesto is made with simple ingredients and comes together in just 5 minutes! Perfect for pasta, sandwiches, salads, and more.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
-
Blend the Ingredients:
- In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, salt, and black pepper.
- Pulse until finely chopped.
-
Add the Olive Oil:
- With the food processor running, slowly drizzle in olive oil until smooth and creamy.
-
Taste & Adjust:
- Add lemon juice for extra freshness (optional).
- Adjust seasoning as needed.
-
Store & Serve:
- Use immediately or store in an airtight container in the fridge for up to 1 week.
- For longer storage, freeze in ice cube trays and transfer to a freezer bag.
Notes
- Make it nut-free by swapping pine nuts for sunflower seeds.
- For a dairy-free version, replace Parmesan with nutritional yeast.
- Want a thinner pesto? Add more olive oil until desired consistency is reached.