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One of my favorite staples to keep on hand in my refrigerator is this simple-to-make Basil Pesto Recipe. This vibrant green sauce is packed with fresh flavors and can make any dish, like pasta, roasted veggies and even chicken, taste amazing.
Why I LoveThis Recipe
- Quick and Easy: You can whip up this classic pesto in minutes, making it perfect for busy days. It’s so easy to make you’ll never need store-bought pesto again.
- Fresh and Flavorful: When I have tons of fresh basil growing in my garden, pesto is the first recipe I make. It’s so easy and the combo of aromatic basil and rich Parmesan is a flavor explosion in every bite.
- Versatile: You can store homemade pesto in the fridge for weeks and use it on tons of recipes from pesto fish kabobs, to easy chicken pesto pasta, egg pesto melts and chicken pesto wraps
- Kid-Friendly: My kids devour this pesto recipe no matter what I put it on. Plus, it’s a fun way to get your kids involved in the kitchen by letting them help you put all the ingredients in the food processor.
The Ingredients
- Fresh Basil Leaves: The star of the show, fresh basil leaves give this pesto its vibrant green color and aromatic flavor.
- Parmesan cheese: Grated Parmesan cheese adds a rich, savory depth to the pesto, balancing the fresh basil perfectly.
- Pine nuts: Pine nuts add a buttery richness and a bit of crunch.
- Garlic: A little bit of fresh garlic gives the pesto that punch we all love.
- Olive oil: This ingredient brings everything together, making the pesto smooth and silky.
- Lemon juice: A splash of lemon juice adds a brightness that really enhances all the other flavors.
*For a full list of ingredients and measurements, see the recipe card below.
Variations and Substitutions
One of the best parts of making your own pesto is that you can make it the way you like it or substitute ingredients with what you have on hand. Here are some pesto variations to try:
- Swap the pine nuts for any nut you prefer. Some of my favorites are walnuts, almonds or pistachios.
- Make nut-free pesto by using hemps seeds or try Pumpkin Seed Pesto.
- For a different flavor, try using Pecorino Romano or even nutritional yeast for a dairy-free option.
- If you’re out of basil, you can mix in some fresh arugula, spinach or kale (Kale Pesto) for a different twist.
- Try different herbs like parsley, cilantro or even mint to add a new flavor to your pesto sauce.
How to Make Homemade Basil Pesto
Step 1: Place all ingredients in a food processor or blender.
Step 2: Puree until smooth. Adjust seasonings as needed.
Tips and Tricks for the Best Pesto
- Fresh Basil: Use fresh basil leaves with thick stems removed for the best flavor. Avoid using wilted or dried basil.
- Toasting Nuts: For extra flavor, lightly toast the pine nuts before adding them to the pesto.
- Consistent Texture: If your pesto is too thick, add a bit more olive oil. If it’s too thin, add more basil or Parmesan.
Ways to Use Your Pesto
Pesto is so versatile, and there are countless ways to enjoy it. Here are some of my favorites:
- Pasta Sauce: Toss with your favorite pasta or make recipes like Chicken Pesto Pasta or Lemon Shrimp Pasta for a quick and flavorful meal.
- Sandwich Spread: Spread on sandwiches, paninis or wraps for an added burst of flavor. Here are some ideas: Egg Pesto Melts, Vegetarian Pesto Wraps, Chicken Pesto Wraps.
- Pizza Topping: Use as a base sauce on Pesto Pizzas or this Green Machine Pizza.
- Grilled Vegetables: Drizzle over grilled or air fried vegetables for a fresh, herbaceous finish. I also use it as a topping on Stuffed Butternut Squash.
- Marinade: Use as a marinade for chicken, topping for fish, or on pesto shrimp skewers before grilling or baking.
Storage and Freezing Instructions
- Refrigerator Storage: To store basil pesto in the refrigerator, transfer it to an airtight container. To prevent oxidation and maintain its vibrant green color, drizzle a thin layer of olive oil on top before sealing. Your pesto will stay fresh for up to a week.
- Freezer Storage: For longer storage, freezing basil pesto is a great option. Here are a couple simple methods:
- Ice Cube Trays: Spoon the pesto into ice cube trays and freeze until solid. Once frozen, pop the pesto cubes out and store them in a freezer bag. This way, you can easily use small portions as needed.
- Small Containers: Alternatively, divide the pesto into small, freezer-safe containers. Make sure to leave a little space at the top for expansion. Label with the date, and store for up to six months.
FAQs
Homemade basil pesto can last up to a week when stored in an airtight container in the refrigerator. For longer storage, you can freeze the pesto in ice cube trays or small containers for up to six months. Just thaw and use as needed!
If you’re looking for a substitute for pine nuts in pesto, walnuts, almonds, or sunflower seeds are excellent options. For a nut-free pesto, try hemp seeds or pumpkin seed pesto.
More Pesto Recipes
This basil pesto recipe is a simple, delicious, and versatile classic that will quickly become a staple in your kitchen. We keep pesto in our refrigerator ready to go for when we need a quick and flavorful meal on the table stat. If you make this recipe, let me know what you think by leaving a comment and rating below!
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Basil Pesto
Equipment
- Food Processor
Ingredients
- 2 cups fresh basil leaves, thick stems removed
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/3 cup olive oil
- 2 tablespoons lemon juice (about 1/2 lemon)
Instructions
- Place all ingredients in a food processor or blender.
- Puree until smooth. Adjust seasonings as needed.
I saw some of the comments above – would it work to replace these with a different kind of nut or seed? I adore pine nuts, but they have gotten incredibly expensive where I live and I can’t justify the cost when trying to stick to my grocery budget.
That is just fine 🙂
Would it work to use a blender if I don’t have a food processor? I will hopefully be getting one soon, but for now I’m having to improvise. I was also wondering the same thing about the recipe for graham crackers. Thanks, Catherine, for all your wonderful recipes!
I got a recipe for pesto using collard greens and my daughter loves it! I don’t use nuts – just olive oil, parmesan cheese, and a little garlic and onion if i’m feeling frisky.
I just saw this post and bought some fresh basil leaves the other day. I’ve made parsely pesto in the past and it’s just as delicious if you can’t get a hold of basil.
My girls love pesto. I have even made it with spinach instead of basil and pecans instead of pine nuts and they still love it.
my daughter is allergic to seeds, nuts and dairy and other things. Will it still taste good if i omitted the pine nuts and parmesan?
I usually by this in a jar, but I just made this with my toddler. Tastes so good and fresh. I’m excited to eat it tonight — something the whole family can eat together.
I just saw this recipe and instantly had to make it (for my son’s dinner, yes, but also a big bowl of pasta for my lunch!) We were out of pine nuts so I substituted cashews – it worked well. Very yummy!
Thank you! I will be serving pesto pasta with whole wheat garlic bread for dinner. Love your recipes!
Can I do this in a mini processor or does it have to be the big one? I haven’t gotten one yet although I really want one!
I agree, seeds are a great replacement. We’ve used both pumpkin and sunflower seeds and both have been very tasty!
At my son’s school they just do not use the pine nuts and the kids still love it. The other alternative would be using some pumpkin seeds instead of the pine nuts. It is a different flavor, but good.
I love pesto! Anyone have ideas for a nut-free pesto? My little girl has a nut allergy. I know the nuts are for flavor, but how much texture does it add? Should I just add more parm cheese??
Thanks for the pesto recipe. I always wanted to make my own 🙂
Basil, Parmesan AND pine nuts? YUM!!